Canning tomatoes whether straight from your garden, a friends garden, a farmers market, or ones you bought in bulk at a grocery store, is a great way to keep a steady supply of tomatoes at your fingertips all throughout the year. Canning tomatoes doesn’t require many ingredients or food preparation and there are so many uses for canned tomatoes. If you like to cook, you’ll soon see how your canned tomatoes will be a perfect addition to your soups, stews, and sauces.
There are two types of canning methods: water bath canning often abbreviated WB and pressure canning often abbreviated PC. Before you start canning tomatoes you need to decide what method you need to use.
The Best Method for Canning Tomatoes
In canning tomatoes you have the flexibility to decide whether you want to use the pressure canning method or water bath canning method. Both are great methods used to preserve tomatoes, but some say that by choosing to pressure can your tomatoes you will end up with a fuller and richer flavor. The thought behind this is that because you are processing the tomatoes for a shorter period of time, the result is a high quality and more nutritious tomato.
Pressure canning is the only method recommended for low acid foods. Low acid foods includes almost every vegetable, some fruits, meats, and fish. For most of your jellies, jams, and pickles you will use the water bath method. Tomatoes are only slightly acidic, falling around 4.3-4.9 range, which is why for both pressure canning and water bath canning tomatoes you will add citric acid or lemon juice to raise acidity.
After you decide whether you want to pressure can or water bath can your tomatoes you need to gather your supplies. Pressure canning requires a bit more equipment and a little more money than water bath canning does. Below are some of the tools that I recommend for both types of canning as well as some very helpful books to add to your home library.
Tools You Need to Pressure Can Tomatoes
Pressure Canning Tools I Recommend:
All American Pressure Cooker + Tools – I recommend this one because it uses both a pressure regulator with weights of 5, 10, and 15, plus a visual pressure gauge that is easy to read. Another great thing about the All American is that it doesn’t use a rubber gasket to seal the cooker. It is designed with a metal on metal seal and clamping locks to create a tight seal. Since it doesn’t use a rubber gasket you don’t have to worry about it getting damaged or having to keep a spare gasket on hand to replace a damaged one.
Norpro Canning Essentials – This kit includes long tongs, a jar lifter, magnetic lid lifter, extra wide mouth funnel, a jar wrench, and a bubble popper & measurer. You will need all of these tools to efficiently and safely pressure can. This kit only costs around $10.00. You can buy this same kit in a bundle with the All American Pressure Cooker that I linked above. My suggestion is that you don’t skimp on these tools. You will save yourself from burnt fingers and wasted food by spending a little money on these helpful tools.
Recommended Books for Canning:
The All New Ball Book Of Canning And Preserving – This is a great book because it includes instructions and recipes for both water canning and pressure canning. Another favorite thing about this book is that it has over 350 recipes including a section for meals in jars. You get the added bonus of learning how to preserve food through freezing, dehydrating, and curing and smoking in the later chapters of this book.
Ball Blue Book Guide To Preserving – A really good book for beginner canners because it includes a lot of helpful canning information such as step by step instructions. This book also includes over 500 recipes. I highly recommend purchasing BOTH this book and the one listed above so that you have a lot of information and recipe options on hand.
Tools You Need to Water Bath Can Tomatoes
Water Bath Canning Tools I Recommend:
A large tall pot. There are a couple different options you might like to choose from. One option is to go with a traditional Ball Enamel Water Bath Canner. Lots of people choose this option and it includes these 4 essential tools you will need: jar lifter, lid lifter, funnel and bubble remover and headspace tool. Another option that is very popular is a Stainless Steel Water Bath Canner. I personally love this option because of its durability and for the fact that it has a glass lid so you can see if you water is boiling without lifting the lid and loosing heat.
Norpro Canning Essentials – If you don’t buy your water bath canning pot bundled with canning tools then you will need to pick up a few items essential to canning. This specific kit includes long tongs, a jar lifter, magnetic lid lifter, extra wide mouth funnel, a jar wrench, and a bubble popper & measurer. You will need all of these tools to efficiently and safely water bath can. This kit only costs around $10.00. My suggestion is that you don’t skimp on these tools. You will save yourself from burnt fingers and wasted food by spending a little money on these helpful tools.
Recommended Books for Canning:
The All New Ball Book Of Canning And Preserving – This is a great book because it includes instructions and recipes for both water canning and pressure canning. Another favorite thing about this book is that it has over 350 recipes including a section for meals in jars. You get the added bonus of learning how to preserve food through freezing, dehydrating, and curing and smoking in the later chapters of this book.
Ball Blue Book Guide To Preserving – A really good book for beginner canners because it includes a lot of helpful canning information such as step by step instructions. This book also includes over 500 recipes. I highly recommend purchasing BOTH this book and the one listed above so that you have a lot of information and recipe options on hand.
Now that you know what method you’re going to use to can your tomatoes and what tools you need, you now need to prepare your tomatoes for canning. Like I said at the beginning of this article, canning tomatoes is simple, so take a deep breath, and relax! You’ve got this! 🙂
How to Prepare Your Tomatoes for Canning
Step 1: Choose tomatoes that are ripe, but the skin is not cracked and doesn’t have any visible bad spots.
Step 2: Run them under some water to clean off any dirt. Add a bit of apple cider vinegar to your water to help clean the tomatoes if you want to. Swish them around in the water and then lay them on a clean towel or paper towel.
Step 3: Blanch them. Boil a large pot of water and immerse the clean tomatoes for 30-60 seconds. Remove them and add them to a bowl of icy water. You should see the skins start to peel away. Remove the skins and discard.
Step 4: Cut the stem out and slice each tomatoes in fourths.
Now that you’ve got your tomatoes clean and ready to be canned you need to decide if you want to raw pack or hot pack your tomatoes.
Raw Pack vs Hot Pack
- Raw packing tomatoes is where you pack raw food in your jar and then add a boiling broth or boiling water to the jars.
- Hot packing tomatoes is where you heat your food and then pack it into a jar.
Hot packing removes more air in the jar than raw packing does. By removing as much air as we can we from the jar we will preserve our food much longer. Hot packing also helps compact the tomatoes and preserves their color and flavor better than the raw packing method. Again, it’s really up to your personal preference. My suggestion is to try both methods and see which one you prefer.
Now that you know the method to use, the tools to gather, how to prepare your tomatoes, and whether you are going to raw pack or hot pack them, you are ready for an approved recipe! It’s very important that you use an approved recipe to avoid under processing your tomatoes. Under processing canned foods can result in illness if spoiled food is eaten.
Approved Recipe for Raw Packing Canned Tomatoes
Step 1: Add citric acid or lemon juice directly to jars to ensure safe acidity. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Step 2: Bring a large pot of water to a boil
Step 3: Fill jars with raw tomatoes. Be sure to leave ½-inch headspace from rim of each jar.
Step 4: Cover the tomatoes in the jars with boiling water, leaving ½-inch headspace. Use your headspace tool to ensure proper headspace in each jar.
Step 5: Use your bubble popper and go around the inside of your jars once or twice to remove any trapped air. If there is a lot of trapped air, you may end up with under processed tomatoes.
Step 6: Wipe the rims with a clean towel and then add your lids and rings to your jars. Tighten the rings firmly but there is no need to put all your muscles into it!
Approved Recipe for Hot Packing Canned Tomatoes
Step 1: Add citric acid or lemon juice directly to jars to ensure safe acidity. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Step 2: Put tomatoes in a large saucepan and cover them completely with water. Boil tomatoes for 5 minutes.
Step 3: Fill each of your jars with the hot tomatoes, leaving ½-inch headspace. Use your headspace tool to ensure proper headspace in each jar.
Step 4: Using the liquid from boiling the tomatoes, cover the tomatoes completely in each jar, again leaving ½-inch headspace.
Step 5: Use your bubble popper and go around the inside of your jars once or twice to remove any trapped air. If there is a lot of trapped air, you may end up with under processed tomatoes.
Step 6: Wipe the rims with a clean towel and then add your lids and rings to your jars. Tighten the rings firmly but there is no need to put all your muscles into it!
You are pretty much all set to start canning your tomatoes now! There is just one more thing to consider and that is what altitude you live at. The processing time for canning tomatoes will need to be adjusted according to your location.
Altitude Adjustments for Pressure Canning Tomatoes
Pressure canners must be operated differently at different altitudes so it is important that you know your altitude and adjust your weights accordingly. Use this link to help you if you are unsure about what altitude you live at.
Increased pressure must be applied as the altitude increases. Read the users manual on your pressure canner to know what specific pressure your weighed gauge or dial gauge needs to be kept at for your altitude. Under processing of food might occur if you don’t use the proper weight.
Step 1: Add water to your pressure canner. Read your manual to determine how much water you should add to your pressure canner.
Step 2: Add your jars and lock your lid in place.
Step 3: Turn heat on and allow to vent for 10 minutes. This could take a while (maybe 30 minutes) before your pressure canner starts to vent.
Step 4: Add weight according to your altitude. Reduce heat to maintain pressure.
Step 5: When pressure is up, then begin your timer. Adjust heat to maintain pressure. Don’t let the pressure drop or climb too high.
Step 6: After processing time is done, turn heat off and let sit undisturbed until dial reads zero. Do not try to force the lid open.
Step 7: Now you can removed your weighted gauge and wait 10 minutes to allow steam to vent.
Step 8: Unlock the lid and open away from your face so that the steam does not burn you.
Step 9: Remove jars from pressure canner and place on a clean towel. Leave undisturbed for 12-24 hours.
Step 10: After 12-24 hours, remove rings and check each jar to make sure they are sealed properly. If the jar did not seal, you may choose to reprocess it or refrigerate and use right away.
Step 11: Label each jar with food name and date.
| Table 1. Recommended process time for water-packed Whole or Halved Tomatoes in a dial-gauge pressure canner | ||||||
| Canner Gauge Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot & Raw |
Pints or Quarts | 15 min | 6 lb | 7 lb | 8 lb | 9 lb |
| 10 | 11 | 12 | 13 | 14 | ||
| Table 2. Recommended process time for water-packed Whole or Halved Tomatoes in a weighted-gauge pressure canner. | ||||
| Canner Gauge Pressure (PSI) at Altitudes | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot & Raw |
Pints or Quarts |
15 min | 5 lb | 10 lb |
| 10 | 10 | 15 | ||
| 1 | 15 | Not Recommended | ||
Altitude Adjustments for Water Bath Canning Tomatoes
Processing time will increase if you live at a higher altitude. Use this link to help you if you are unsure about what altitude you live at. It is important to boil your food for the appropriate time for your specific altitude to kill any harmful bacterias.
Step 1: Add jars to water bath canner filled with hot water. Be sure the jars are covered by 1-2 inches of water.
Step 2: Add lid to canner and bring water to a gentle steady boil.
Step 3: Boil according to chart making sure to adjust for altitude.
Step 4: After processing is complete, remove lid, and leave untouched for at least 5 minutes so that the jars can acclimate.
Step 5: Remove jars from canner and place on a clean towel. Leave undisturbed for 12-24 hours.
Step 6: After 12-24 hours, remove rings and check each jar to make sure they are sealed properly. If the jar did not seal, you may choose to reprocess it or refrigerate and use right away.
Step 7: Label each jar with food name and date.
| Table 3. Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner. | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft |
| Hot & Raw |
Pints | 40 min | 45 | 50 | 55 |
| Quarts | 45 | 50 | 55 | 60 | |
Pressure canning is a bit more involved than water bath canning is and there are some helpful things to do in order to have a successful experience.
Best Practices When Pressure Canning
- Plan on staying close to your pressure canner. People often make the mistake of leaving their pressure canner when it’s in operation. Remember you are essentially creating a bomb in your kitchen if you are not watching it and adjusting the heat as needed. My suggestion is that you set aside a block of time, free of distractions, so that you won’t need to go very far from your pressure canner. If you have to leave, or get called away, it’s best to remove it from the heat and start all over at a time when you are less distracted.
- Use clean jars and lids. Many of us are very frugal and that is a great attribute, but don’t be so frugal that you use jars that are chipped or cracked and lids that’s seals are damaged. You can buy new jars, lids, and rings fairly inexpensively on Amazon. See this link to compare prices. If you use jars that have even small cracks in them you may end up with broken jars inside your pressure cooker and have to throw everything away for fear of contaminating the rest of your jars.
- You don’t need to sterilize your jars and lids if you will be canning for at least 10 minutes. A lot of people do boil their jars and lids in water, but this is an unnecessary step if you are going to be pressure canning for at least 10 minutes. I would say though, if it makes you feel uncomfortable skipping this step, then go right ahead and do it. No harm either way.
- Use olive oil or petroleum jelly along the rim of your pressure canner to prevent the lid from sticking. Read your users manual that came with your canner for best results.
- To prevent scaling on your jars add a bit of white vinegar to the water in your pressure canner. Scaling is a white film that covers the jars which is caused by sediments in the water. It doesn’t hurt your food, but makes them look less appealing.
- It’s ok to can different size jars at one time or the same food, but use the longer time to process all the jars.
- Don’t open your pressure canner until the pressure has dropped all the way to zero. You could cause serious injury to yourself and your surroundings if you aren’t patient.
Now that you have taken all the time to can your tomatoes you are going to want to store them in the best possible way.
Best Practices for Storing Canned Tomatoes
- Label each lid with contents and date you made it.
- Store between 50-70 degrees F. Above 90 degrees can soften the seals and ruin your tomatoes.
- Don’t stack cans. Stacking cans could damage the seals by placing pressure on them and damaging them.
- Remove rings after cooling to prevent a false seal.
- Keep the older jars to the front of your shelf.
One of the reasons we can foods is so that we have a ready supply of food in times when food is scarce or not growing. Because of this we need to know how long we can store our tomatoes before they will go bad.
How Long do Canned Tomatoes Last?
Best practice says, we can eat our canned tomatoes for at least a year. But, they can be eaten longer as long as they are still sealed and don’t smell funny.
That being said, there is one major concern that you should be aware of when canning.
Danger to Avoid When Canning
Botulism
Botulism is one of the most common concerns people have when choosing to can and for good reason. Botulism is a potentially deadly virus caused by a poison. If food is improperly canned botulism can occur, that is why it is so important to use a USDA approved recipe, like the one I give you in this article, and follow the instructions carefully. Botulism can’t be seen, smelled or tasted.
If your can spurts when you open it, throw everything out, even the jar, lid, and ring. If your lid bulges, throw it all out. If your food is moldy, smells bad, or is discolored, throw it all out as well. Clean up any of the spilled food with a bleach solution. It’s better to err on the side of caution now than to be sorry later. Don’t ever taste food to test if it is safe.
Ready, Set, Go!
I think you’re ready! Now remember, canning tomatoes is a fun experience! Gather all the materials talked about in this article, set aside half a day of undistracted and uninterrupted time, and have fun! Don’t forget to take pictures of your finished products and share them here with me and with your friends! – Keepsm:)ing!
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