How to Can Tomatoes at Home

January 23, 2025 Bill Hageman

Why Can Tomatoes?

Homegrown tomatoes are one of the most rewarding parts of gardening, and canning them ensures you can enjoy their delicious flavor year-round. Follow these simple steps to can tomato halves and enjoy your harvest even after the growing season ends!

Supplies Needed

23 lbs of tomatoes for a full canner load (7 quarts) or 14 lbs for a smaller load (9 pints).
Canning jars (check for chips or cracks).
Citric acid, bottled lemon juice, or vinegar for acidity.
Large pot for boiling water.
Ice water for cooling tomatoes after blanching.
Canning tools such as a jar lifter, funnel, and canner.

Steps for Canning Tomatoes

Prepare the Jars: Wash the jars and lids with hot soapy water, and rinse thoroughly. Inspect them for any damage.
Add Acid: To ensure safety, add citric acid (½ tsp per quart), bottled lemon juice (2 tbsp per quart), or vinegar (4 tbsp per quart) to each jar.
Blanch and Peel Tomatoes: Dip tomatoes in boiling water for 30 seconds to 1 minute until the skins split, then transfer them immediately to an ice bath. Peel the skins and core the tomatoes if desired.
Fill the Jars: Place tomato halves into the jars and cover with hot water or hot tomato juice, leaving ½ inch of headspace. Wipe the rims of the jars and apply the lids.
Process in a Canner: Place the jars in the canner and process in boiling water for 50 minutes. If you are at an elevation above 3,000 feet, process for 55 minutes.
Cool and Check Seals: Remove jars carefully and place them on a dry towel to cool overnight. Check the seals the next day and label jars with the date and contents.

Storage and Safety

Store canned tomatoes in a cool, dark, and dry place. Properly canned tomatoes can last up to a year. Always check for spoilage before consuming: if the contents smell bad, show mold, or the seal has failed, discard the jar.