Canning Whole Tomatoes (Water Bath and Pressure Canning)
Canning whole tomatoes is a flavorful way to preserve summer’s bounty with minimal ingredients and simple methods. Whether using water bath canner or pressure canning, this guide helps you stock your pantry with garden-fresh tomatoes perfect for easy meals all year.
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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.
Notes
Pressure Canning Times: Select the correct pressure based on your altitude:
Water Bath Canning Times: Select processing time based on your altitude:
| 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 | |
Serving: 1quart, Calories: 245kcal, Carbohydrates: 53g, Protein: 12g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Sodium: 68mg, Potassium: 3225mg, Fiber: 16g, Sugar: 36g, Vitamin A: 11335IU, Vitamin C: 186mg, Calcium: 136mg, Iron: 4mg
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