Canning Tomatoes: An Easy Step-by-Step Guide for Beginners

This post is all about canning whole tomatoes, an easy step-by-step guide for beginners.

If you have more tomatoes than you know what to do with, canning them is one of the easiest ways to preserve the harvest.

There is nothing better than walking into the pantry in the middle of winter and grabbing a jar of tomatoes that came straight from the summer garden.

I use canned tomatoes constantly.

They can go into soups, chili, pasta sauce, casseroles, stews, and just about anything else that calls for tomatoes.

And while canning tomatoes can seem intimidating at first, the process is actually pretty simple once you understand the steps.

In this guide, I’ll show you how to can whole or halved tomatoes using a water bath canner and a tested home-canning method.

Why I Love Canning Tomatoes

Tomatoes are one of those garden crops that seem to come in all at once.

For weeks you wait for the first tomato to ripen.

Then suddenly the kitchen counter is completely covered with them.

Canning gives me a way to preserve that abundance instead of watching perfectly good tomatoes go to waste.

Home-canned tomatoes are also incredibly versatile.

I can open a jar and turn it into tomato soup, pasta sauce, chili, or a quick dinner without needing to buy canned tomatoes from the grocery store.

Is It Safe to Water Bath Can Tomatoes?

Yes, but tomatoes need to be properly acidified before water bath canning.

Tomatoes can vary in acidity, so you should not assume that every tomato is naturally acidic enough for safe water bath canning.

For whole, crushed, or juiced tomatoes, tested home-canning guidance calls for adding bottled lemon juice or citric acid to each jar before processing.

For a quart jar, use:

• 2 tablespoons bottled lemon juice, OR
• 1/2 teaspoon citric acid

For a pint jar, use:

• 1 tablespoon bottled lemon juice, OR
• 1/4 teaspoon citric acid

Do not skip this step.

You may also use 5% acidity vinegar according to a tested recipe, although it can noticeably change the flavor of your tomatoes.

Why Bottled Lemon Juice?

Use bottled lemon juice rather than fresh lemon juice when a canning recipe calls for lemon juice.

Bottled lemon juice provides standardized acidity.

Fresh lemons naturally vary in acidity, which makes them less predictable for home canning.

You can add a little sugar to the jar if you find that the added acid makes your tomatoes taste too tart.

What Tomatoes Are Best for Canning?

You can preserve many varieties of tomatoes, but firm, meaty tomatoes are especially nice for canning.

Paste tomatoes such as Roma or San Marzano tend to contain less water and more flesh.

But don’t feel like you need a special tomato variety.

If your garden is overflowing with slicing tomatoes, those can be preserved too.

Choose tomatoes that are ripe, firm, disease-free, and in good condition.

Do not use tomatoes from dead or frost-killed vines for this canning method.

How Many Tomatoes Do I Need?

For whole or halved tomatoes, you can estimate about:

13 pounds of tomatoes for 9 pints

or

21 pounds of tomatoes for 7 quarts

The exact amount will vary depending on the size and variety of your tomatoes.

Equipment You’ll Need

You don’t need much special equipment for this recipe.

You’ll need:

• Water bath canner or large canning pot with a rack
• Pint or quart canning jars
• New canning lids
• Canning rings
• Jar lifter
• Canning funnel
• Bubble remover or nonmetallic utensil
• Large pot
• Large bowl
• Clean towels

If you’re completely new to canning, you may also want to read my Water Bath Canning for Beginners guide before getting started.

Ingredients

For this simple method you’ll need:

• Fresh ripe tomatoes
• Bottled lemon juice or citric acid
• Water
• Canning salt, optional

That’s it.

One of the things I love most about preserving simple ingredients is that you don’t need a long ingredient list.

How to Can Tomatoes in a Water Bath Canner

Step 1: Prepare Your Canner

Wash your jars, lids, rings, and canning equipment.

Place the jars in your water bath canner and keep them hot while you prepare the tomatoes.

Follow the manufacturer’s directions for preparing your canning lids.

Step 2: Wash the Tomatoes

Wash your tomatoes thoroughly.

Remove any damaged or spoiled tomatoes.

Bring a large pot of water to a boil while you prepare a separate bowl of cold water.

Step 3: Peel the Tomatoes

Place the tomatoes into boiling water for about 30 to 60 seconds, or until you see the skins begin to split.

Immediately transfer them into the cold water.

Once they’re cool enough to handle, the skins should slip off easily.

Remove the cores.

Leave smaller tomatoes whole or cut larger tomatoes in half.

Step 4: Add Acid to Each Jar

This is an important step.

Before filling your jars, add your bottled lemon juice or citric acid.

For quarts, add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid.

For pints, add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.

If you’d like, you can also add canning salt for flavor.

Salt is optional and isn’t needed for preservation.

Step 5: Fill the Jars

Bring fresh water to a boil.

Pack the prepared raw tomatoes into your hot jars.

Leave about 1/2 inch of headspace.

Pour boiling water over the tomatoes, maintaining 1/2 inch of headspace.

Step 6: Remove Air Bubbles

Run a bubble remover or nonmetallic utensil around the inside of each jar to release trapped air.

Check the headspace again and add additional boiling water if necessary.

You still want approximately 1/2 inch of headspace.

Step 7: Wipe the Rims

Use a clean damp cloth to wipe around the rim of each jar.

The rim needs to be clean so the lid can form a proper seal.

Place the prepared lids on the jars.

Add the rings and tighten them until fingertip tight.

You don’t need to crank them down as tightly as possible.

Step 8: Process the Tomatoes

Carefully lower the filled jars into your boiling water canner.

The water should completely cover the jars.

Once the water returns to a full rolling boil, begin your processing time.

For whole or halved tomatoes packed in water at 0–1,000 feet elevation:

Pints: 40 minutes

Quarts: 45 minutes

You will need to increase the processing time if you live above 1,000 feet.

Water Bath Canning Times for Tomatoes

Elevation	Pints	Quarts
0–1,000 ft	40 minutes	45 minutes
1,001–3,000 ft	45 minutes	50 minutes
3,001–6,000 ft	50 minutes	55 minutes
Above 6,000 ft	55 minutes	60 minutes

Always determine your elevation before canning and use the processing time appropriate for where you live.

Step 9: Let the Jars Cool

When the processing time is complete, turn off the heat.

Follow safe water-bath canning practices for removing your jars, then carefully lift them straight up with a jar lifter.

Place the jars on a towel or cooling rack.

Don’t tilt them or tighten the rings.

Leave the jars undisturbed while they cool.

I usually leave mine alone for 12 to 24 hours.

Step 10: Check the Seals

Once the jars are completely cool, check each seal.

The center of the lid should be pulled down and should not flex when pressed.

Remove the rings before storing the jars.

Any jar that didn’t seal should be refrigerated and used soon or reprocessed according to current safe canning guidance.

Label your sealed jars with the contents and date before moving them into your pantry.

Do I Have to Peel Tomatoes Before Canning?

For this tested whole or halved tomato method, yes.

The tomatoes are blanched briefly and the skins are removed before they’re packed into the jars.

Luckily, peeling tomatoes is much easier than it sounds.

After 30 to 60 seconds in boiling water followed by cold water, the skins usually slide right off.

Can I Add Garlic, Onion, Peppers, or Herbs?

Don’t add extra low-acid ingredients to this recipe unless you’re following a tested canning recipe that specifically includes them.

Adding ingredients such as onions, peppers, or garlic can change the acidity and density of the finished product.

Instead, I prefer to can my tomatoes simply.

Then I can add garlic, onion, herbs, peppers, or whatever seasonings I want when I open the jar and cook with it.

It actually makes the jars much more versatile.

Can I Pressure Can Tomatoes Instead?

There are tested pressure-canning options for certain tomato products.

But here’s something that’s easy to misunderstand:

Using one of the tested pressure-canning options for tomatoes does not automatically mean you can leave out the acid.

For tested USDA/NCHFP whole or halved tomato procedures that offer both water bath and pressure processing options, acidification is still required.

Always follow the exact tested recipe and processing method you’re using.

Can You Can Tomatoes Without Lemon Juice?

Don’t simply leave the acid out of a tested tomato-canning recipe.

Tomatoes vary in acidity.

For whole, crushed, or juiced tomatoes, tested home-canning guidance uses added acid to ensure the product reaches a safe acidity.

If you don’t want to use bottled lemon juice, citric acid is another option and has less effect on the finished flavor.

Can You Can Tomatoes Without a Pressure Canner?

Absolutely.

That’s one reason tomatoes are such a nice food to preserve.

Properly acidified tomatoes can be processed using an approved water bath canning method.

That means you don’t necessarily need to buy a pressure canner before you start preserving tomatoes.

If you’re new to preserving food, tomatoes can be a great addition to your water bath canning lineup.

Can I Use Frozen Tomatoes?

Freezing tomatoes is one of my favorite tricks during the busiest part of garden season.

If the tomatoes are coming in faster than you can deal with them, wash them and freeze them until you have enough time to process them.

Freezing changes their texture, so they won’t be good for fresh eating after thawing.

But that doesn’t matter much when you’re turning them into cooked tomato products.

For canning, however, make sure the tested recipe you’re following is appropriate for the condition of the tomatoes you’re using. Don’t automatically substitute previously frozen tomatoes into a canning process unless your trusted recipe or extension guidance allows it.

How Long Do Home-Canned Tomatoes Last?

For the best quality, plan to use your home-canned tomatoes within about a year.

Store sealed jars in a cool, dark, dry location.

Before opening a jar, always inspect it.

Do not taste food from a jar that is leaking, bulging, spurting liquid, showing mold, or otherwise appears spoiled.

When in doubt, throw it out.

My Favorite Ways to Use Home-Canned Tomatoes

This is why I love keeping plain tomatoes in the pantry.

They’re basically a blank canvas.

I use them for:

• Homemade marinara sauce
• Chili
• Vegetable soup
• Beef stew
• Tomato soup
• Pasta dishes
• Pizza sauce
• Casseroles
• Shakshuka
• Braised meats

Instead of deciding what every tomato will become during the busiest part of summer, I can preserve them simply and decide later.

More Tomato Preserving Recipes

If your garden is producing more tomatoes than you know what to do with, don’t stop here.

Try my Canning Marinara Sauce recipe for an easy pantry staple.

You can also make Canning Pizza Sauce so homemade pizza night is even easier.

Frequently Asked Questions

Do tomatoes need lemon juice when canning?

Whole, crushed, and juiced tomatoes need added acid when using the tested USDA/NCHFP canning procedures. Bottled lemon juice or citric acid are the most common options.

How much bottled lemon juice do you add?

Use 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart.

Can I use fresh lemon juice?

For reliable acidification, use bottled lemon juice when following a recipe that specifies lemon juice.

Can I leave tomato skins on?

Not for the whole or halved tomato method used in this recipe. Blanch the tomatoes and remove the skins before packing them into the jars.

Can I add basil?

I would add fresh basil when you open the jar rather than changing this basic recipe. If you want seasoned canned tomatoes, use a tested recipe specifically developed with those ingredients.

Why didn’t my tomatoes fill the entire jar after canning?

Tomatoes can shrink and release liquid during processing, so some separation or extra liquid space can occur.

Always follow the tested filling instructions and headspace rather than trying to make the finished jars look a certain way.

Canning Tomatoes Is Worth It

Canning tomatoes is one of those homestead skills that feels incredibly rewarding once you get comfortable with it.

A counter overflowing with ripe tomatoes can quickly turn into rows of beautiful jars ready for winter.

And that’s really what food preservation is about for me.

Taking what’s abundant right now and saving it for later.

If you’re staring at a pile of tomatoes from your garden, don’t let them go to waste.

Grab your jars, get the water bath canner going, and put some of that summer harvest on the pantry shelf.