Description
Learn how to can tomatoes the easy and safe way with this step-by-step beginner’s guide. This foolproof method preserves your fresh summer tomatoes into shelf-stable jars that last up to 18 months while keeping their flavor, color, and nutrition intact.
Ingredients
Scale
- 10 lbs fresh tomatoes (Roma, San Marzano, or beefsteak)
- 1/4 cup lemon juice
- 1 tsp salt (optional)
- Water, for blanching and canning
- Optional: 1 tbsp citric acid or 1/4 cup vinegar (for acidification)
Instructions
- Prepare your workspace by cleaning and sterilizing jars, lids, and canning equipment.
- Wash tomatoes thoroughly and remove any blemished or damaged areas.
- Bring a large pot of water to boil and prepare an ice bath. Score the bottoms of tomatoes with an ‘X’.
- Blanch tomatoes in boiling water for 30–60 seconds until skins loosen, then transfer to the ice bath.
- Peel, core, and chop tomatoes to desired size.
- Combine tomatoes, lemon juice, and salt in a large pot. Simmer gently for 5–10 minutes.
- Sterilize jars by boiling for 10 minutes. Keep them hot until ready to fill.
- Ladle hot tomatoes into jars, leaving 1/2 inch of headspace. Wipe rims clean and apply lids finger-tight.
- Process jars in a boiling water bath for 40–45 minutes (adjust for altitude as needed).
- Remove jars and cool undisturbed for 12–24 hours. Check seals before storing.
Notes
Always add lemon juice or citric acid to maintain safe acidity levels. Process only in a boiling water bath for correct preservation. Label and store jars in a cool, dark place for up to 18 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sodium: 20mg
- Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: canning tomatoes, how to can tomatoes, preserving tomatoes, tomato canning for beginners, water bath canning, homemade canned tomatoes