Preserving the fresh flavor of ripe tomatoes is easier than you think with this simple hot water bath canning method. Canning tomatoes is perfect for beginner and seasoned canners and this guide will help you stock your pantry with delicious tomatoes to use year-round.

Inspired by the timeless tradition of preserving summer's bounty, this recipe echoes techniques from 'homemade canning salsa' to create versatile, flavorful jars. Whether you’re new to canning or continuing a family tradition, this method is a must-try.
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❤️ Why You'll Love Canning Tomatoes
Preserves Peak Flavor: Capture the taste of summer tomatoes to enjoy even in the cold months.
Long Shelf Life: Properly canned tomatoes can last up to a year, making meal planning more convenient.
Customizable: Adjust the seasoning or leave the tomatoes plain for a versatile pantry staple.
Ingredients

Whole tomatoes: you will need 22 pounds of tomatoes for this recipe, look for ripe, firm tomatoes
Canning salt: contains no iodine and is finer than table salt that dissolves easily and produces a clear brine.
Fresh lemon juice: this is my preference but bottled lemon juice or lime juice will work as well.
How to Can Tomatoes
Below is a visual on how to can tomatoes. See recipe card at the bottom of this post for complete instructions.

Scald
Scaled tomatoes to make removing the skins easier.

Chill
Place blanched tomatoes in ice cold water until cool enough to handle, then remove skin.

Fill jars
Use a canning funnel to transfer the quartered tomatoes to the prepare jars

Remove air bubbles
Use a long handled non-metalic spatula to remove air bubbles.

Clean jar rims
Wipe rim of jars clean of any debris and cover with lids and screw caps.

Arrange jars
Place quart jars in canning rack to transfer to canner.

Cover
Cover jars in canner with cold water, using just enough to over the top of jars. Process as directed
Equipment
- Large pot: for blanching tomatoes
- Large bowl: for quickly chilling blanched tomatoes.
- Canning jars: this recipe was made with quart jars, you will need 7. If you prefer to use a pint jar, you will need 14.
- Water bath canner: this canner will provide you with the canner and tools needed for making this recipe
- Jar lifter
- Canning funnel
- Long handled non-metallic spatula: for releasing any air bubbles once the tomatoes are packed in the jar.
- Clean kitchen towels
- Cutting board
- Sharp knife
Hint: this hot water bath canning kit (affiliate link) contains everything you need for canning!

How to Store Canned Tomatoes
Pantry storage: store in a cool, dark place such as a pantry or cellar.
Refrigerate: once opened, refrigerate any unused portions and consume within a few days.
Canning Tomato Tips
- Choose fully ripe tomatoes for the best flavor and texture.
- Wash jars and lids with soapy water then sterilize in hot boiling water.
- to wipe lid of canning jar clean of any tomato pulp that may accumulate when filling jars..
- Experiment with different tomato varieties such as heirloom or paste tomatoes.
FAQ's
No, it's essential to use new lids for each canning session to ensure a proper seal.
Tomatoes are a high-acid food and therefore a hot boiling-water canning process is safe for tomatoes. Pressure canning option is recommended for canning low-acid foods.
Table salt is safe to use in canning, however it contains iodine and other additives that can cause the product to look, cloudy.
Return jarred tomatoes to canner and process for the same amount of processing time. If they do not seal after a second process, transfer to freezer safe containers and freeze up to 12 months.
Serve with..
Canned tomatoes are versatile and can be used in countless recipes like homemade pasta sauce, pizza sauce, chili, and more adding a burst of fresh flavor to your dishes throughout the year.
Related Recipes
When you make this Canning Tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe

Canning Tomatoes in a Hot Water Bath
Equipment
- 7 quart sized canning jars with lids and rings
- Water bath canner
- Jar lifter
- Long handled non-metallic spatula
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Ingredients
- 22 pounds fresh canning tomatoes
- 14 tablespoons lemon juice
- 3½ teaspoons canning salt
Instructions
- Wash tomatoes thoroughly and remove any stems or blemishes.
- Blanch the tomatoes by scoring a shallow "X" on the bottom of each tomato and placing in boiling water for 30 seconds to 1 minute.
- Immediately transfer hot tomatoes to an ice water bath.Once cool enough to handle, peel tomatoes, remove the cores, and quarter tomatoes or leave them whole.
- Add ½ teaspoon of canning salt and 2 tablespoons of lemon juice to each quart jar (adjust the quantities for pint-sized jars).
- Fill sterilized hot jars with the prepared tomatoes, leaving about ½ inch of headspace.
- Remove any air bubbles using a long handled non-metallic spatula, wipe the jar rims clean with a paper towel, and place the lids and screw bands tightly on top of the jar.
- Place the filled quart jars into the canner rack and lower into the canner. Add cold water, using enough water to cover the top of the jars in the canner.
- Bring the water to a rolling boil and process the jars for 45 minutes.Once the processing time is complete, turn off the heat, and allow the jars to sit in the water for 5 minutes.
- Using a jar lifter, carefully remove the jars from the canner and place them on a clean kitchen towel. Let them cool undisturbed for 12 to 24 hours.
- After the cooling period, check the seals by pressing the center of each lid. If it doesn't flex, the jar is properly sealed. Any unsealed jars should be refrigerated and used promptly.
- Label the jars with the contents and the date and store them in a cool, dark place for up to a year.
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