Every summer, as the garden overflows with sun-warmed tomatoes, I find myself returning to the comforting rhythm of canning tomatoes. It reminds me of late August afternoons with my grandma, where the kitchen smelled like sunshine and garlic, and Mason jars lined the counter like little red gems. We’d laugh, chat, and marvel at how satisfying it felt to turn something so fleeting into something lasting.
Whether you’ve got a backyard bounty or a farmer’s market haul, there’s something grounding and joyful about preserving your own food. This recipe for canning tomatoes is beginner-friendly, time-tested, and loaded with practical tips to help you feel confident from your first chop to that satisfying jar “ping.”
From my kitchen to yours, let’s bring this dish to life.
Why You’ll Love This Recipe
This is the kind of recipe that keeps giving—imagine reaching into your pantry in January and pulling out a jar of bright, vine-ripened tomatoes you put up yourself.
The method for canning tomatoes is simple enough for beginners but satisfying for experienced home preservers. It doesn’t require fancy tools, and it walks you through step-by-step, making it feel totally doable.
These canned tomatoes are versatile too—perfect for pasta, soups, stews, or even homemade salsa. They’re fresher than store-bought and free from preservatives.
You’ll love that this recipe doesn’t require peeling. That’s right—skip the blanching and get straight to packing those jars.
Best of all, this process lets you savor the taste of ripe summer tomatoes all year round.
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Canning Tomatoes
- Total Time: 1 hour 5 minutes
- Yield: 7 quart jars
Description
This Canning Tomatoes recipe is a time-honored, easy-to-follow method that helps preserve garden-fresh tomatoes with no peeling required. It’s a practical and satisfying way to capture summer’s flavor for soups, sauces, and hearty dinners year-round.
Ingredients
- Fresh tomatoes (approx. 2¾ lb. per quart jar)
- 1 tsp. salt per quart (or ½ tsp per pint)
- 2 tbsp bottled lemon juice per quart (or 1 tbsp per pint)
- Optional: ½ tsp citric acid per quart instead of lemon juice
Instructions
- Wash and Prep: Wash tomatoes thoroughly. Remove stems and any soft spots. No need to peel.
- Dice the Tomatoes: Slice into ½-inch rounds, then dice. Use a Vidalia Chop Wizard for faster prep.
- Pack the Jars: Add diced tomatoes to clean jars using a wide funnel. Press gently and pack to the neck.
- Add Salt and Acid: Add 1 tsp salt and 2 tbsp bottled lemon juice per quart. Wipe jar rims clean with a damp cloth.
- Seal the Jars: Boil lids per manufacturer’s instructions. Place lids and secure with rings.
- Process in Boiling Water: Place jars in canner, covered by 1–2 inches of water. Boil gently for 45 minutes.
- Cool and Store: Remove jars, place on a padded surface. Let cool completely. Check for sealed lids and clean jars before storing.
Notes
1 pint = approx. one 15 oz. store-bought can. For smooth sauce, blend jar contents before using. Always store in a cool, dark space for best shelf life.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Water Bath Canning
- Cuisine: American Homestyle
Ingredient Overview
µWhen it comes to canning tomatoes, the ingredient list couldn’t be simpler—yet every item plays a key role in preserving flavor and safety.
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Fresh tomatoes: You’ll need about 2 ¾ pounds per quart jar. Choose firm, ripe tomatoes—Roma, beefsteak, or a garden variety you love.
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Salt: Use non-iodized canning salt (1 tsp per quart). It boosts flavor and helps with preservation.
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Bottled lemon juice: A must for safe acidity levels—2 tablespoons per quart. Bottled is best, as it’s consistent in strength.
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Optional citric acid: Use ½ tsp per quart if you prefer it over lemon juice. Just as effective and flavor-neutral.
Food styling tip: Leave a bit of headspace for a clean look, and wipe the rims well for a secure seal—presentation matters, even in the pantry!
Step-by-step Instructions
Step 1: Prep Your Workspace and Ingredients
Before you begin canning tomatoes, gather all your equipment—jars, lids, canner, and tools. Wash your fresh tomatoes thoroughly. Remove stems, blemishes, or soft spots. You can peel if you like, but this recipe skips that step for ease.
Step 2: Dice the Tomatoes
Slice the tomatoes into thick rounds, then dice them to your preferred size. I love using my Vidalia Chop Wizard—it cuts prep time in half and keeps the pieces uniform, which helps them pack better in jars.
Step 3: Pack the Jars
Use a wide funnel to fill each clean jar with diced tomatoes. Gently shake and press them down with a spoon to eliminate air pockets. For canning tomatoes, it’s crucial to fill jars up to the neck so they’ll release enough juice during processing.
Step 4: Add Salt and Acid
Sprinkle 1 teaspoon of canning salt per quart (or ½ tsp for pints). Then add bottled lemon juice—2 tablespoons per quart. You can also use ½ tsp citric acid instead. This keeps your canning tomatoes recipe shelf-stable and food-safe.
Step 5: Wipe and Seal the Jars
Wipe the jar rims carefully with a damp cloth. Even a trace of tomato juice can prevent a proper seal. If your lids require heating, boil them briefly before securing with rings. Tip: Set everything on a towel to catch drips and keep jars from sliding.
Step 6: Process in Boiling Water
Place jars in the canner, ensuring they’re covered with 1–2 inches of hot water. Bring to a boil, then reduce heat slightly. Keep a gentle boil going for 45 minutes. This steady simmer ensures that your canning tomatoes results are safely preserved.
Step 7: Cool and Store
Turn off the heat and lift jars out with a jar lifter. Set them on a padded surface with space between each. You’ll hear that satisfying ping as they seal. Let cool fully—don’t move them until then.
Step 8: Check Seals and Clean
Once cooled, check each lid. If it flexes, the jar didn’t seal—pop it in the fridge and use it soon. Wipe sealed jars clean and label with date. Congratulations—you’ve just completed canning tomatoes with confidence and care!
Pro Tips
Don’t skip the acid. Whether you choose bottled lemon juice or citric acid, adding it is non-negotiable when canning tomatoes. It ensures your jars reach the proper acidity for safe storage, even if your tomatoes taste naturally tangy.
Use a wide-mouth funnel. It keeps things tidy and helps pack your jars fully. For even faster prep, I like to use a Vidalia Chop Wizard—it’s not essential, but it cuts dicing time in half when you’re working with large batches of tomatoes.
Press the tomatoes gently with a spoon after each scoop. This step is easy to miss, but it’s key when canning tomatoes to make sure the jar is tightly packed and releases enough juice to avoid added liquid.
Wipe those rims—twice if needed. A tiny amount of tomato on the jar rim can ruin the seal. Use a clean, damp cloth and check the edge closely before placing the lid.
For longer shelf life and better results, store sealed jars in a cool, dark place. And if you’re also preserving other sauces, check out our spaghetti sauce canning tips to level up your pantry game.
Variations
If you’re looking to change things up while still canning tomatoes, you can add a few herbs directly into the jars—basil, oregano, or thyme are lovely options. Just keep it to dried herbs and in small amounts.
Prefer chunkier tomatoes? Dice them larger and don’t press down as firmly. You’ll get a more rustic texture, perfect for soups and stews.
To make a basic starter for sauces, toss in a little garlic powder and onion flakes before sealing. It’s a subtle way to build flavor without overcomplicating the process of canning tomatoes.
Looking for a smoother sauce? After opening a jar, blend the contents before adding to your recipe. You’ll get silky results without peeling or cooking down in advance. You can also read how we turn these jars into a homemade tomato sauce for pasta nights.
Want to avoid lemon flavor altogether? Just use citric acid instead—it’s shelf-stable and neutral in taste.
Frequently Asked Questions
Can I use any type of tomato for canning?
Yes, though Roma or plum tomatoes are preferred for their low moisture and dense flesh. Juicier varieties work too, just expect more liquid in the jar.
Do I need to peel the tomatoes first?
Not at all! This recipe skips peeling entirely. When canning tomatoes this way, the skins soften naturally and don’t affect the texture in most dishes.
How long do home-canned tomatoes last?
If stored in a cool, dark place, sealed jars typically last up to 18 months. Always check for seal integrity and spoilage before use.
What’s the difference between bottled lemon juice and fresh?
Bottled lemon juice has a standardized acidity level, which is critical for safe canning. Fresh lemons vary too much and aren’t reliable in this method.
Can I reuse lids when canning tomatoes again?
No, always use new lids for sealing. Reused lids may not form a proper vacuum seal, which puts your preserved food at risk.
Serving Suggestions
There’s nothing more satisfying than using your own jars of canning tomatoes to bring a dish to life. These bright, juicy tomatoes make an ideal base for cozy homemade chili, hearty beef stew, or your favorite pasta night sauce. If you’re craving comfort, stir them into this delightful homemade tomato soup alongside a grilled cheese for a quick and nostalgic meal.
I often reach for a jar when making slow-simmered Sunday sauces or even a simple shakshuka brunch. And if you’re hosting a family gathering, layering these tomatoes into lasagna brings such depth—it’s like bringing a piece of summer to the table. Add a crisp salad and rustic bread, and you’ve got a homemade meal that everyone will love.
Conclusion
There’s real joy in looking at a shelf full of gleaming jars, each one filled with something you made with care. Canning tomatoes isn’t just about saving produce—it’s about building connection, nourishing loved ones, and embracing the quiet, meaningful moments of kitchen work.
When I hear those jars “ping” as they seal, I feel proud. It’s a small but mighty reminder that homemade still matters. If you’re looking for inspiration for how to turn those jars into cozy meals, don’t miss our collection of easy weeknight dinner recipes that make canning worthwhile all over again.
Whether you’re brand-new to canning tomatoes or just needed a fresh, no-fuss method to try, I’d love to hear how your jars turned out! Leave a comment below with your experience—or tag your creations on social media so we can celebrate your kitchen wins together.
You can find more canning ideas and recipe inspiration by following along on Instagram, Pinterest, or TikTok—we’re sharing what’s fresh every season!
Let’s make memories one bite at a time.
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