Step-by-Step Guide to Canning Tomatoes at Home: Preserve Freshness Year-Round

How to Can Tomatoes: A Step-by-Step Guide

Canning tomatoes is an excellent way to preserve their fresh flavor and enjoy them all year round. Follow this simple process to can tomatoes safely and effectively.

What You’ll Need

• Fresh, ripe tomatoes
• Large pot for blanching
• Canning jars with lids and bands
• Canning pot or water bath canner
• Jar lifter
• Lemon juice or citric acid
• Salt (optional)
• Knife and cutting board
• Clean towels

Step 1: Select and Prepare Tomatoes

1. Choose the Right Tomatoes: Use firm, ripe tomatoes free of bruises or blemishes. Roma tomatoes are ideal for canning due to their low water content.
2. Wash Thoroughly: Rinse tomatoes under running water to remove dirt and debris.

Step 2: Blanch and Peel the Tomatoes

1. Boil Water: Bring a large pot of water to a rolling boil.
2. Prepare an Ice Bath: Fill a separate bowl with ice water.
3. Blanch Tomatoes: Place tomatoes in the boiling water for 30–60 seconds or until the skin starts to split.
4. Cool Quickly: Transfer the tomatoes to the ice bath to stop the cooking process.
5. Peel the Skins: Once cooled, peel off the skins easily by hand.

Step 3: Prepare Jars and Tomatoes

1. Sterilize Jars: Wash jars, lids, and bands with soap and water. Sterilize them by boiling in water for 10 minutes.
2. Core and Chop Tomatoes: Remove the cores and dice or leave the tomatoes whole, depending on your preference.

Step 4: Fill the Jars

1. Add Acid: Add 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid per pint jar (double for quart jars). This ensures the correct acidity level for safe canning.
2. Add Salt (Optional): Add ½ teaspoon of salt per pint jar for flavor.
3. Pack Tomatoes: Fill jars with tomatoes, pressing gently to release air bubbles. Leave about ½ inch of headspace at the top.

Step 5: Process the Jars

1. Seal Jars: Wipe the rims with a clean, damp cloth. Place lids on jars and screw bands on until fingertip-tight.
2. Water Bath Canning:
   • Place jars in a water bath canner or a large pot with a rack.
   • Ensure jars are fully submerged, with at least 1 inch of water above the lids.
   • Bring to a boil and process:
     • Pints: 40 minutes
     • Quarts: 45 minutes
       (Adjust processing time for altitude if necessary.)

Step 6: Cool and Store

1. Cool Jars: Remove jars carefully using a jar lifter and place them on a towel. Let them cool for 12–24 hours.
2. Check Seals: Press the center of each lid. If it doesn’t pop back, the jar is sealed.
3. Label and Store: Label jars with the date and store in a cool, dark place. Properly canned tomatoes can last up to 18 months.

Tips for Success

• Always use a tested recipe for canning to ensure safety.
• Do not reuse lids; always use new ones for proper sealing.
• If a jar doesn’t seal, refrigerate it and use the contents within a week.