Preserving Your Tomatoes by Canning

Tomatoes Are Easy to Can: A Complete Guide

Tomatoes are among the easiest vegetables to can, making them an excellent option for preserving your homegrown harvest. Using the water bath canning method, you can preserve tomatoes whole, halved, crushed, or juiced, ensuring they don’t go to waste. In this guide, we’ll walk you through everything you need to know about canning tomatoes, including methods, safety tips, and creative ideas for storing your harvest. Watch our video, How to Can Tomatoes at Home, to see how Tricia cans tomato halves step by step.

Why Can Tomatoes?

Canning tomatoes is a practical way to enjoy the fresh flavors of your garden all year long. Here are some reasons why tomatoes are a favorite for home canning:

1. Versatility: Preserved tomatoes can be used in soups, sauces, salsas, and more.
2. Easy Preparation: Tomatoes require minimal processing before canning.
3. Extended Shelf Life: Properly canned tomatoes can last up to a year in your pantry.

Preparing Tomatoes for Canning

Before you start, follow these steps to prepare your tomatoes:

1. Wash Thoroughly: Clean your tomatoes under running water to remove dirt and debris.
2. Remove Skins:
   • Dip tomatoes in boiling water for about 1 minute, or until the skins split.
   • Transfer them to a bowl of ice water to cool.
   • Peel off the skins and remove the stem scar. Save any juice that collects during this process.

From here, you can choose to preserve your tomatoes as whole, halved, crushed, or juiced.

Methods for Canning Tomatoes

1. Whole or Halved Tomatoes

There are two methods for canning whole or halved tomatoes: hot pack and raw pack.

Hot Pack Method

• Place skinned tomatoes in a pot. Add enough water or juice (saved from the peeling step) to cover them.
• Bring to a boil and simmer for 5 minutes.
• Add lemon juice (2 tbsp per quart or 1 tbsp per pint) or citric acid (½ tsp per quart or ¼ tsp per pint) to each hot jar.
• Pack the hot tomatoes into jars, pressing down to remove air bubbles.
• Fill jars to ½ inch from the top with hot liquid. Seal with lids and rings, then process in a hot water bath canner.

Raw Pack Method

• Add lemon juice or citric acid (same quantities as above) to each hot jar.
• Pack skinned tomatoes into jars, pressing down to remove air bubbles.
• Fill jars to ½ inch from the top with hot liquid. Seal with lids and rings, then process in a hot water bath canner.

2. Crushed Tomatoes

Crushed tomatoes are perfect for making chunky sauces or stews.

• Add half of the peeled tomatoes to a pot and crush with a potato masher.
• Bring to a boil, then add the remaining tomatoes (leave them whole for a chunkier texture).
• Simmer gently for 5 minutes.
• Add lemon juice or citric acid to hot jars.
• Pack the tomatoes into jars, leaving ½ inch of headspace.
• Seal jars and process in a hot water bath canner.

Pro Tip: Use a sauce maker, like the Weston Sauce Maker, to skip the skinning step. The machine removes skins and seeds, making the process faster and easier.

3. Tomato Juice

Canned tomato juice is a versatile base for soups, cocktails, and sauces.

• Run peeled tomatoes through a sauce maker with a fine screen to remove seeds and skins.
• Heat the juice to simmering.
• Add lemon juice or citric acid to hot jars.
• Pour the hot juice into jars, leaving ½ inch of headspace.
• Optionally, add salt (1 tsp per quart or ½ tsp per pint) for flavor.
• Seal jars and process in a hot water bath canner.

Tips for Water Bath Canning

1. Use Proper Equipment:

   • Ensure jars are free of cracks or chips.
   • Use new canning lids and rust-free rings.
   • Avoid reusing old mayonnaise jars, as they’re not designed for repeated heating.

2. Prepare the Canner:

   • Fill the water bath canner with enough water to cover the jars by 1–2 inches.
   • Start timing once the water reaches a rolling boil.

3. Adjust for Altitude:

   • If you live at higher altitudes, adjust your processing time as follows:
     • 1,001–3,000 feet: Add 5 minutes.
     • 3,001–6,000 feet: Add 10 minutes.
     • Above 6,000 feet: Add 15 minutes.

4. Cool and Check Seals:

   • After processing, let the jars cool on the counter.
   • Check the seals by removing the ring and lifting the jar by the lid. If the seal holds, the jar is safe to store.

Creative Ideas for Canned Tomatoes

Canned tomatoes are incredibly versatile. Here are some ways to use them:

• Whole or Halved Tomatoes: Add to soups, casseroles, or pasta dishes.
• Crushed Tomatoes: Use as a base for chili, spaghetti sauce, or curry.
• Tomato Juice: Create homemade Bloody Marys, tomato soup, or braised dishes.

Common Mistakes to Avoid

1. Skipping Acid: Always add lemon juice or citric acid to ensure the proper pH for safe canning.
2. Overtightening Lids: Finger-tight is sufficient. Over-tightening can prevent proper venting during processing.
3. Neglecting Air Bubbles: Use a spatula or bubble remover tool to eliminate air pockets before sealing jars.

Benefits of Canning Tomatoes

Canning tomatoes offers several benefits:

• Reduced Food Waste: Preserve your harvest instead of letting it spoil.
• Cost Savings: Save money by canning your own produce instead of buying canned goods.
• Healthier Options: Control the ingredients and avoid additives found in store-bought canned tomatoes.
• Convenience: Canned tomatoes are ready to use in countless recipes, saving you time in the kitchen.

Conclusion

Canning tomatoes is a simple and rewarding way to preserve the flavors of your garden. Whether you choose to can them whole, halved, crushed, or as juice, the water bath method makes the process accessible to beginners and experienced preservers alike.

By following these steps and tips, you’ll enjoy the taste of ripe, homegrown tomatoes long after the growing season ends. So grab your canning supplies and start preserving your harvest today!

For more tips on growing and preserving tomatoes, visit our Growing Guide in the Resource Center. And don’t forget to explore our wide selection of tomato seeds for your next planting season.

Happy canning!