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Canning jar with whole tomatoes. Roma tomatoes on the side.
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5 from 3 votes

How to Can Whole Tomatoes

Canning whole tomatoes is an easy way to preserve fresh garden tomatoes for soups, sauces, chili, and more. This recipe uses a tested raw-pack method without added liquid. Yields 6 quarts.
Prep Time1 hour
Cook Time1 hour 40 minutes
Total Time2 hours 40 minutes
Course: Canning, Gardening
Cuisine: American
Keyword: Canned Tomatoes, Tomato, whole tomato
Servings: 24
Calories: 63kcal
Author: Heidi Rasmussen

Equipment

  • Glass jars, quart size wide mouth
  • canning lids and rings
  • water canner pot with rack
  • canning jar lifter

Ingredients

  • 18 pounds tomatoes firm and ripe
  • 12 tablespoons bottled lemon juice or 3 teaspoons Citric Acid
  • 6 teaspoons canning salt optional
  • water and ice for blanching and processing

Instructions

Prepare quart jars and lids:

  • Fill a boiling-water canner with enough water to cover the filled jars by at least 1 inch. Place the canner rack inside and begin heating the water.
    Lid on top of canning pot on a stovetop.
  • Wash the jars, lids, and bands in hot, soapy water. Rinse well and keep the jars hot until ready to fill. Do not boil modern canning lids unless the manufacturer specifically instructs you to do so.
    Pan of lids and rims in water.
  • Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid to each hot quart jar. Add 1 teaspoon canning salt to each jar, if desired.
    Pouring citric acid in the bottom of a canning jar.

Remove tomato skins:

  • Wash the tomatoes and remove any bruised or damaged areas. Use a sharp paring knife to cut a shallow X through the skin on the bottom of each tomato. Fill a large bowl with ice water. Working in batches, lower the tomatoes into boiling water for 30 to 60 seconds, or until the skins begin to split.
    Pot of boiling water with tomatoes.
  • Using a slotted spoon, quickly remove the tomatoes and plunge them into the ice-water bath.
    Tomatoes in a bowl of ice water.
  • Slip the skins from the tomatoes and remove the cores. Leave small tomatoes whole. Cut larger tomatoes in half if needed to fit easily into the jars.
    Cutting top off a tomato with a knife.

For whole tomatoes:

  • Pack the tomatoes into the hot jars. Press the tomatoes gently until their natural juices fill the spaces between them. Do not add water. Leave ½ inch headspace.
    Placing a tomato into a jar with a canning funnel.
  • Slide a plastic bubble remover or spoon around the inside of each jar to release trapped air.
    Pressing down whole tomatoes in a canning jar with a spoon.
  • Add more tomatoes if needed to maintain ½ inch headspace.
    Canning jar with whole tomatoes.

Now it's time to process:

  • Make sure jar rims, lids and rings are clean before placing the lids on the mouth of the jars.
    Cleaning the rim of the canning jar with a paper towel and white vinegar.
  • Center a new lid on each jar and apply the band until fingertip tight. Do not overtighten. Place the filled jars on the canner rack and lower them into the canner. Make sure the jars are covered with at least 1 inch of water. Cover the canner and bring the water to a full rolling boil.
    Tightening the rim of a canning jar of tomatoes.
  • Process the jars in a water-bath and process accordingly depending on your elevation: 85 minutes for up to 1,000 feet, 90 minutes for 1,001-3,000 feet, 95 minutes for 3,001-6,000 feet, and 100 minutes for 6,000+ feet.
    Keep the water at a full rolling boil for the entire processing time. If the water stops boiling, return it to a full boil and restart the processing time from the beginning.
    Canning jars of whole tomatoes in a canning pot of steaming water.
  • When the processing time is complete, turn off the heat and remove the canner lid. Let the jars rest in the canner for 5 minutes. Lift the jars straight out of the canner and place them upright on a towel. Do not tilt the jars, press the lids, or retighten the bands.
    Canning rack with jars of whole tomatoes.
  • Let the jars cool undisturbed for 12 to 24 hours. Check each seal by pressing the center of the lid. A properly sealed lid should not flex up and down. Remove the bands, wash and dry the jars, label them with the date, and store them in a cool, dark, dry place.
    Lined up canning jars with whole tomatoes.

Notes

  • Plan on approximately 3 pounds of tomatoes for each quart jar.
  • Use only firm, ripe, disease-free tomatoes.
  • Do not can tomatoes from dead or frost-killed vines.
  • Add acid directly to every jar before filling.
  • Use bottled lemon juice, not freshly squeezed lemon juice.
  • Use 2 tablespoons bottled lemon juice or ½ teaspoon citric acid per quart.
  • For pint jars, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid.
  • Salt is optional and is added only for flavor.
  • This recipe uses a raw pack without added liquid.
  • Leave ½ inch headspace.
  • Pint and quart jars use the same processing time for this method.
  • Process for 85 to 100 minutes, depending on elevation.
  • Do not use an atmospheric steam canner for this recipe.
  • Do not add fresh herbs, garlic, onion, peppers, oil, or other vegetables.
  • Cool the jars undisturbed for 12 to 24 hours before checking the seals.
  • Store sealed jars without the screw bands in a cool, dark, dry place.
  • Use within one year for the best quality.
  • Refrigerate opened tomatoes and use within 3 to 4 days.

Nutrition

Serving: 1cup | Calories: 63kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 598mg | Potassium: 814mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2834IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg