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Canning Tomatoes for Beginners: Complete Step-by-Step Guide

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 7 -9 pint jars
Course: Preserving
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Prepare your workspace by cleaning and sterilizing jars, lids, and canning equipment.
  2. Wash tomatoes thoroughly and remove any blemished or damaged areas.
  3. Bring a large pot of water to boil and prepare an ice bath. Score the bottoms of tomatoes with an 'X'.
  4. Blanch tomatoes in boiling water for 30–60 seconds until skins loosen, then transfer to the ice bath.
  5. Peel, core, and chop tomatoes to desired size.
  6. Combine tomatoes, lemon juice, and salt in a large pot. Simmer gently for 5–10 minutes.
  7. Sterilize jars by boiling for 10 minutes. Keep them hot until ready to fill.
  8. Ladle hot tomatoes into jars, leaving 1/2 inch of headspace. Wipe rims clean and apply lids finger-tight.
  9. Process jars in a boiling water bath for 40–45 minutes (adjust for altitude as needed).
  10. 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.