Easy Homemade Whole Tomatoes Canning Guide 5 Simple Steps for Perfect Preserves
This easy homemade whole tomatoes canning guide simplifies preserving fresh tomatoes with five simple steps, perfect for creating delicious, ready-to-use preserves for soups, sauces, or quick meals.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 7 quart jars 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 10 pounds fresh whole tomatoes (Roma or plum varieties recommended)
- 1/4 cup fresh lemon juice per quart jar (or 2 tablespoons per pint jar)
- Water (for blanching and filling jars)
- Non-iodized salt (optional, 1 teaspoon per quart or 1/2 teaspoon per pint)
- Citric acid powder (optional substitute for lemon juice, 1/2 teaspoon per quart)
Instructions
- Prepare your jars and lids by washing them in hot soapy water, rinsing well, and keeping jars warm in simmering water (about 170°F) and lids in hot water to soften sealing compound.
- Wash tomatoes thoroughly. Boil water in a large pot and blanch tomatoes in batches for 30-60 seconds until skins crack. Immediately transfer to an ice water bath to stop cooking.
- Peel and core tomatoes by slipping skins off and removing tough core parts. Keep tomatoes whole and discard any bruised or imperfect ones.
- Fill jars by adding 1 tablespoon lemon juice (or 1/2 teaspoon citric acid) per pint jar, or 2 tablespoons lemon juice per quart jar. Add salt if desired (1/2 teaspoon per pint or 1 teaspoon per quart). Pack tomatoes gently into jars leaving 1/2 inch headspace. Pour boiling water over tomatoes to cover while maintaining headspace. Remove air bubbles with a non-metallic spatula.
- Wipe jar rims with a clean damp cloth. Place lids and screw bands on jars fingertip-tight. Process jars in a water bath canner with water covering jars by at least 1 inch. Boil for 40 minutes for pints, 45 minutes for quarts (adjust for altitude). Remove jars carefully and let cool undisturbed for 12-24 hours. Check seals.
Notes
Use firm, ripe tomatoes like Roma or plum for best texture. Adjust processing time for altitude. Do not skip adding lemon juice or citric acid to ensure safe acidity. Keep jars warm before filling to prevent cracking. Do not overtighten bands. Store unopened jars in a cool, dark place for up to one year. Refrigerate after opening and use within 5-7 days.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 40
- Sugar: 6
- Sodium: 10
- Carbohydrates: 9
- Fiber: 2
- Protein: 2
Keywords: canning, whole tomatoes, homemade preserves, water bath canning, tomato canning, preserving tomatoes, easy canning guide