Canning Tomatoes in a Hot Water Bath

Preserving the taste and flavor of fresh tomatoes is a gratifying endeavor, and water bath canning is the perfect way to achieve this. As the garden yields an abundance of juicy tomatoes, preserving them with the water bath method offers a great way to capture their flavors and ensure you can savor their essence long after the harvest season has passed.

❤️ Why You'll Love Canning Your Own Tomatoes:

Raw packing:  tomatoes are blanched and skinned and packed raw, capturing the vibrant flavors and aromas of the peak tomato season. 

Quality control: canning your own tomatoes gives you complete control over the quality and freshness of the ingredients. 

Sustainable and Cost-Effective: home canning tomatoes allows you to reduce food waste by preserving excess produce and is a cost-effective way to enjoy tomatoes year-round.

🥘 Ingredients

Whole tomatoes: you will need 22 pounds of tomatoes for this recipe, look for ripe, firm tomatoes

Canning salt: 

Fresh lemon juice: this is my preference but bottled lemon juice or lime juice will work as well.

🔪 How to Process Canning Tomatoes

1. Wash tomatoes thoroughly and remove any stems or blemishes.
2. Blanch the tomatoes by scoring a shallow "X" on the bottom of each tomato and placing in boiling water for 30 seconds to 1 minute. 
3. Immediately transfer hot tomatoes to an ice water bath.
4. Once cool enough to handle, peel tomatoes, remove the cores, and quarter tomatoes or leave them whole.
5. Fill sterilized hot jars with the prepared tomatoes, leaving about ½ inch of headspace.
6. Add ½ teaspoon of canning salt and 2 tablespoons of lemon juice to each quart jar (adjust the quantities for pint-sized jars).
7. Remove any air bubbles using a long handled non-metallic spatula, wipe the jar rims clean with a paper towel, and place the lids and screw bands tightly on top of the jar..
8. Place the filled quart jars into the canner rack and lower into the canner. Add cold water, using enough water to cover the top of the jars in the canner.
9. Bring the water to a rolling boil and process the jars for 45 minutes.
10. Once the processing time is complete, turn off the heat, and allow the jars to sit in the water for 5 minutes.
11. Using a jar lifter, carefully remove the jars from the canner and place them on a clean kitchen towel. Let them cool undisturbed for 12 to 24 hours.
12. After the cooling period, check the seals by pressing the center of each lid. If it doesn't flex, the jar is properly sealed. Any unsealed jars should be refrigerated and used promptly.
13. Label the jars with the contents and the date and store them in a cool, dark place for up to a year.

🥄 Equipment

As an Amazon Associate I earn from qualifying purchases.

Large pot: for blanching tomatoes

Large bowl: for quickly chilling blanched tomatoes.

Canning jars: this recipe was made with quart jars, you will need 7. If you prefer to use a pint jar, you will need 14.

Water bath canner: this canner will provide you with the canner and tools needed for making this recipe

Jar lifter

Canning funnel

Long handled non-metallic spatula: for releasing any air bubbles once the tomatoes are packed in the jar.

Clean kitchen towels

Cutting board 

Sharp knife

🥫Storage

Pantry storage: store in a cool, dark place such as a pantry or cellar. 

Refrigerate: once opened, refrigerate any unused portions and consume within a few days. 

💭 Canning Tomato Tips

• Choose fully ripe tomatoes for the best flavor and texture.
• Wash jars and lids with soapy water then sterilize in hot boiling water. 
•  to wipe lid of canning jar clean of any tomato pulp that may accumulate when filling jars..
• Experiment with different tomato varieties such as heirloom or paste tomatoes.

🙋 FAQ's

Can I reuse the lids for canning?

No, it's essential to use new lids for each canning session to ensure a proper seal.

Don't I have to use a pressure canner instead of a hot water bath?

Tomatoes are a high-acid food and therefore a hot boiling-water canning process is safe for tomatoes. Pressure canning option is recommended for canning low-acid foods.

Can I use table salt instead of canning salt?

Table salt is safe to use in canning, however it contains iodine and other additives that can cause the product to look, cloudy.

What do I do if my lids did not seal?

Return jarred tomatoes to canner and process for the same amount of processing time. If they do not seal after a second process, transfer to freezer safe containers and freeze up to 12 months.

📚 Related Recipes

Homemade Salsa for Canning is another great way to preserve garden fresh veggies!

🍽 Serve with..

Canned tomatoes are versatile and can be used in countless recipes like homemade pasta sauce, pizza sauce, chili, and more adding a burst of fresh flavor to your dishes throughout the year.

📖 Recipe