Preserving fresh tomatoes at the peak of summer is one of my favorite rhythms of the season. If you’ve ever tasted homemade canned tomatoes in the middle of winter, you know, store-bought just can’t compete.
This simple, beginner-friendly guide for canning whole tomatoes will walk you through both water bath and pressure canning methods so you can stock your pantry with jars full of flavor, perfect for soups, sauces, and cozy family meals all year long.
Gina’s Notes For Canning Whole Tomatoes
Canned homemade tomatoes have a bright, garden-fresh flavor, making them a crowd-pleaser for any gathering. If you are new to canning, this recipe is beginner-friendly, meaning anyone can confidently make it. It’s so easy when you use my tips for peeling tomatoes when canning, all you do is peel, pack, and process, which makes it perfect for busy weeks during harvest season. It’s also easy on the wallet when you grow your own tomatoes or buy in bulk at the farmers’ market. To make things even smoother, you can roast and peel your tomatoes ahead of time. Plus, you can customize it with different tomato varieties or herb infusions. If you have an abundance of fresh tomatoes, you might also like to try my Canning Tomato Soup with Fresh Tomatoes Recipe.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Use ripe, but firm, Roma or other paste tomatoes for the best texture.
- Wash jars thoroughly and keep them warm in a 170°F oven.
- Make sure to use bottled lemon juice, not fresh, to ensure proper acidity.
Common Mistakes When Making This Recipe
- Skipping lemon juice: This is essential for food safety. Don’t omit it.
- Underpacking jars: Leave proper headspace but fill tightly to avoid floating tomatoes.
- Follow canning directions exactly for safe canning. This recipe is from the The National Center For Food Preservation.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Roma or paste tomatoes: These have less water and yield a better texture than slicing varieties.
- Bottled lemon juice: Adds acid to ensure safe preservation. Do not substitute with fresh because fresh can fluctuate in acidity.
- Canning salt: The salt enhances flavor. Don’t use iodized salt, it may cloud the liquid.
How can I quickly peel tomatoes when canning?
I have a Step-by-step guide on how to peel tomatoes for canning that is so easy, you will be amazed! The best part is that this oven-baked method of peeling tomatoes helps eliminate extra watery juice from the tomatoes, so you end up with thick tomatoes. Speaking of peeling, you might also enjoy my Fresh Tomato Soup With Basil, which similarly starts with roasting or blanching tomatoes for rich flavor.
Canning Whole Tomatoes
Prep and Roast the Tomatoes
I like to roast whole tomatoes on a parchment-lined baking sheet at 350°F until the skins split, about 15 to 20 minutes. This makes peeling so much easier and helps concentrate the flavor just a bit. Let them cool until you can handle them comfortably, then gently slip off the skins and remove the cores.
Fill The Jars
Add 2 tablespoons of bottled lemon juice and 1 teaspoon salt to each quart jar. Gently pack in the peeled tomatoes and pour in boiling water to cover, leaving ½ inch headspace. Remove any air bubbles, wipe the rims, and secure lids fingertip-tight.
Process the Jars
Choose either water bath or pressure canning based on your preference and altitude:
Pressure Canning Whole Tomatoes:
- Place jars in the pressure canner.
- Lock the lid and let the steam vent for 10 minutes.
- Add the pressure regulator and process according to the chart.
- Turn off the heat, let the pressure drop naturally.
- Open the lid, then remove jars after 5 minutes of rest. Place the jars on a towel on the kitchen counter for 12 hours.
Select the correct pressure based on your altitude:
| Recommended process time for water-packed Whole in a weighted-gauge pressure canner. | ||||
| Canner Gauge Pressure (PSI) at Elevations | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot & Raw | Pints or Quarts | 15 min | 5 lb | 10 lb |
| 10 | 10 | 15 | ||
| 1 | 15 | Not Recommended | ||
Water Bath Canning Whole Tomatoes:
- Fill the canner with water (enough to cover jars by 1 inch).
- Bring to a boil while prepping jars.
- Lower jars into boiling water with tongs.
- Cover and process based on your altitude.
- Turn off the heat, let sit for 5 minutes, then remove jars. Place the jars on a towel on the kitchen counter for 12 hours.
Select processing time based on your altitude:
| Recommended process time for water-packed Whole in a boiling-water canner. | |||||
| Process Time at Elevations of | |||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft |
| Hot & Raw | Pints | 40 min | 45 | 50 | 55 |
| Quarts | 45 | 50 | 55 | 60 | |
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Try adding a few basil leaves or a garlic cloves to each jar for added flavor. Note, if you do add them, you will need to use a pressure canner vs a water bath for safe canning practices. For tips on how to enhance flavor in dishes using herbs like basil, visit Guide To Green Basil: How To Prep, Cook and Store Fresh Basil.
Add-In Options: Use a mix of yellow and red tomatoes for a colorful variety.
Simple Substitutions: If you don’t have a pressure canner, a water bath canner works just fine for this recipe.
Tips for Recipe Success: Don’t forget to check seals the next day. Lids should not flex when pressed. Be sure to label and date the lids.
If you’re looking for a creative way to serve your canned tomatoes, pair them with Secrets Revealed For Wendy’s Chili Recipe for a hearty and nostalgic meal.
Storage and Reheating Instructions
- Store sealed jars in a cool, dark pantry (50°–70°F) for up to 12 months.
- Once opened, transfer any unused tomatoes to a container and refrigerate up to 5 days.
- Use reheated tomatoes in soups, stews, or pasta sauces as needed.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Canning Whole Tomatoes (Water Bath and Pressure Canning)
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Ingredients
- 21 pounds tomatoes, Roma or other low-moisture variety
- Lemon juice, bottled, 2 tablespoons per quart jar
- Canning salt, 1 teaspoon per quart jar
Instructions
Step 1: Prepare the Tomatoes
- Preheat the oven to 350°F (175°C).
- Wash the tomatoes.21 pounds tomatoes
- Line the largest baking sheet that will fit in your oven with parchment paper. Parchment paper makes clean-up easier.
- Arrange the whole, uncut tomatoes on a baking sheet in a single layer. They can touch slightly but give them room between each tomato.
- Place the baking sheet with the tomatoes into the preheated oven.
- Set a timer for the tomatoes to bake for 15 minutes. Remember that the baking time may differ based on the ripeness and size of the tomatoes.
- After about 20 minutes, check the tomatoes. You want the skin to start to split and peel away from the flesh. If you see the skins cracking on most of the tomatoes, remove them from the oven. If they are not cracking, bake for another 5 minutes, then recheck them. Continue to do this until most of the tomato skins start to crack and pull away from the tomatoes.
- When done, remove the tomatoes from the oven and allow them to cool for 10 to 15 minutes. You want to be able to handle them without getting burned. Grabbing the core of a tomato, gently peel off the skin and discard it. Pinch the core out of the tomato. However, if you have a tomato that is not quite ripe on top, lay the tomato on a cutting board. Using a knife, cut the core out.
Step 2: Prepare Jars and Equipment
- Wash jars and keep them hot (use 170°F oven or hot water).
- Wash lids and set aside in a clean bowl.
- If pressure canning, add 3 quarts of water and a rack to the canner. Start heating it on the stove.
Step 3: Pack the Jars
- Add 2 tablespoons bottled lemon juice to each quart jar. (Or 1 tablespoon for pints.)Lemon juice
- Add 1 teaspoon salt per quart (½ teaspoon for pints).Canning salt
- Fill jars with hot tomatoes using a funnel.
- Pour boiling water into jars to cover tomatoes, leaving ½ inch of headspace.
- Remove air bubbles with a plastic utensil.
- Wipe rims with a hot damp cloth.
- Add lids and screw rings on until fingertip tight.
Pressure Canning Instructions
- Place jars in the pressure canner.
- Lock the lid and let steam vent for 10 minutes.
- Add the pressure regulator and process based on your altitude in the chart below.
- Turn off heat, let pressure drop naturally.
- Open lid , then remove jars after 5 minutes of rest. Place the jars on a towel on the kitchen counter for 12 hours.
Water Bath Canning Instructions
- Fill canner with water (enough to cover jars by 1 inch).
- Bring to a boil while prepping jars.
- Lower jars into boiling water with tongs.
- Cover and process based on your altitude in the chart below.
- Turn off heat, let sit for 5 minutes, then remove jars. Place the jars on a towel on the kitchen counter for 12 hours.
After Processing
- Check seals: lids should not flex up and down.
- Remove rings, label and date jars, and store in a cool, dark place (50–70°F) for up to one year.
Gina’s Notes and Tips
| Recommended process time for water-packed Whole Tomatoes in a weighted-gauge pressure canner. | ||||
| Canner Gauge Pressure (PSI) at Elevations | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot & Raw |
Pints or Quarts |
15 min | 5 lb | 10 lb |
| 10 | 10 | 15 | ||
| 1 | 15 | Not Recommended | ||
| Recommended process time for water-packed Whole Tomatoes in a dial-gauge pressure canner | ||||||
| Canner Gauge Pressure (PSI) at Elevations of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot & Raw |
Pints or Quarts | 15 min | 6 lb | 7 lb | 8 lb | 9 lb |
| 10 | 11 | 12 | 13 | 14 | ||
| Recommended process time for water-packed Whole Tomatoes in a boiling-water canner. | |||||
| Process Time at Elevations of | |||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft |
| Hot & Raw |
Pints | 40 min | 45 | 50 | 55 |
| Quarts | 45 | 50 | 55 | 60 | |
Thank you so much!! I love that you included altitude information since I live at an altitude of 1300. Never before have I seen this info displayed on other recipes.
Joanne, I’m so glad I was able to help you. I live at sea level but I realize many canners have to keep this in mind so I want to make it easy for everyone. Happy Canning Season!
Could I remove the peels by dipping in hot water instead of baking?
Brenda, absolutely you can use the boiling water method to get the peels off. It works just as well. I use the pan method in the oven when I am working alone. But, the boiling water method is great when I have several helpers in the kitchen. (grandkids)