Canning Tomatoes

Canning Tomatoes

Prep Time

20 minutes

Cook Time

40 minutes


16 people

Home-canned tomatoes have been a family tradition for many generations. The process lets you enjoy the flavor of summer just a little bit longer.

Why Try? In the middle of the winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals and enjoy that fresh garden taste.

If the jar doesn't seal during the canning process, simply put it in the refrigerator and use within a week.


  • 10 pounds tomatoes (this will yield about 7 pints)
  • Lemon juice (about 7 tablespoons) – bottled is fine
  • Pickling salt
  • Pint jars (either small mouth or wide mouth is fine)
  • Lids and rings
  • Water bath with rack


  • 1 Sterilize jars and seals.
  • 2 Have two pots of boiling water and one bowl of ice water ready.
  • 3 Put clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. The tomatoes will be easy to peel as a result.
  • 4 Peel tomatoes and cut out cores or bad spots.
  • 5 Put tomatoes in jars.
  • 6 Add 1 tablespoon of lemon juice per pint.
  • 7 Add 1/4 teaspoon of pickling salt per pint.
  • 8 Add boiling water to the jar leaving 1/4 inch of headroom. Remove air bubbles.
  • 9 Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
  • 10 Place jars in water bath for 35 minutes (time depends on altitude – more time for higher altitudes).
  • 11 Remove jars and let stand for at least 24 hours. Remove rings (optional) and store. If the jar did not seal, place it in refrigerator and use within a week.


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