How to Can Tomatoes: A Simple Beginner’s Guide

Learn how to can tomatoes at home with this simple step-by-step guide, perfect for preserving fresh flavor all year long. Easy, practical, and rewarding!

If you’ve ever had the pleasure of eating a tomato fresh from the garden, you know there’s nothing quite like it. Store-bought varieties just don’t compare. Canning tomatoes is one of the best ways to preserve that fresh flavor and enjoy it throughout the year. Plus, it’s a skill that connects us to our grandmothers, reminding us of simpler times when food preservation was a part of everyday life.

In this guide, I’ll walk you through the simple steps of canning tomatoes so you can stock your pantry with jars of goodness, ready to be turned into sauces, soups, or salsas whenever you need them.

Why Can Your Own Tomatoes?

Canning your own tomatoes not only gives you control over the ingredients, but it also allows you to preserve tomatoes when they’re at their peak ripeness. No more wondering what to do with an overabundance of garden tomatoes—they won’t go to waste! Plus, home-canned tomatoes are free from preservatives and extra sugars often found in store-bought versions.

And the best part? Once you get the hang of it, canning becomes a simple and rewarding routine.

What You’ll Need

Here’s a quick checklist of supplies you’ll need before starting the canning process:

• Fresh tomatoes (Roma or San Marzano work best for sauces, but any variety will do)
• Canning jars (Quart or pint jars, depending on your preference)
• Lids and bands (Make sure the lids are new to ensure a proper seal)
• Large pot or water bath canner (This canning kit has all you’ll need to get started!)
• Jar lifter (Optional, but handy for safely handling hot jars)
• Wide-mouth funnel (Optional, but it makes filling jars much easier)
• Salt (Optional, for flavor This is my favorite brand!)
• Lemon juice or citric acid (To ensure safe acidity levels)

Step-by-Step Guide to Canning Tomatoes

Let’s get started with the canning process. It might seem a little overwhelming at first, but once you do it, you’ll realize how simple and enjoyable it is.

1. Prepare Your Tomatoes

Start by selecting fresh, ripe tomatoes. It’s important to avoid tomatoes that are overripe, bruised, or damaged, as these won’t can well.

To easily remove the skins, bring a large pot of water to a boil. While waiting for the water to heat up, prepare an ice bath (a large bowl filled with ice water). Drop the tomatoes into the boiling water for about 30-60 seconds, or until the skins begin to loosen. Immediately transfer the tomatoes to the ice bath to stop the cooking process.

Once cooled, the skins will peel right off. Core the tomatoes, and if desired, cut them into halves or quarters.

2. Prepare Your Jars

Before you begin filling the jars with tomatoes, it’s important to sterilize them. Wash the jars, lids, and bands in hot, soapy water, and then place the jars in a large pot of boiling water for about 10 minutes. This will ensure that your jars are clean and ready for canning.

3. Pack the Jars

Once your tomatoes are peeled and your jars are ready, it’s time to start packing. You can either pack your tomatoes raw or pre-cook them slightly before filling the jars. If you prefer the raw-pack method, simply fill the jars with peeled tomatoes, leaving about a half-inch of headspace at the top. Gently press down the tomatoes with a spoon to release any air pockets.

Add lemon juice or citric acid to each jar to ensure safe acidity levels. For quarts, add 2 tablespoons of lemon juice (or ½ teaspoon citric acid); for pints, use 1 tablespoon of lemon juice (or ¼ teaspoon citric acid). You can also add a pinch of salt for flavor, though it’s optional.

4. Process the Jars

After filling the jars with tomatoes, wipe the rims clean with a damp cloth to remove any residue. This will help the lids seal properly. Place the lids on top and screw on the bands until they’re fingertip tight.

Now it’s time to process the jars. If you’re using a water bath canner, fill it with enough water to cover the jars by at least an inch. Bring the water to a rolling boil and process the jars for 45 minutes for quarts or 40 minutes for pints.

If you live at a higher altitude, you’ll need to adjust the processing time. Add an additional 5 minutes of processing time for every 1,000 feet above sea level.

5. Cool and Store

Once the processing time is up, carefully remove the jars using a jar lifter or tongs. Place them on a towel or wooden board to cool. You should hear the satisfying “ping” of the lids sealing as the jars cool down.

After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. If it pops, refrigerate the jar and use it within a few days.

Store your sealed jars in a cool, dark place like a pantry or cupboard. Home-canned tomatoes should last about a year, though they’re usually gone long before that!

Ways to Use Your Home-Canned Tomatoes

Once you’ve canned your tomatoes, the possibilities are endless. You can use them as the base for homemade spaghetti sauce, blend them into soups, or toss them into stews and casseroles. I love to use them in homemade chili. There’s something so comforting about pulling a jar of home-canned tomatoes off the shelf in the middle of winter and tasting the freshness of summer.

For a simple, comforting recipe, try making a quick tomato sauce by sautéing garlic and onions in olive oil, then adding a jar of your canned tomatoes, a pinch of salt, pepper, and fresh basil. Let it simmer for 20 minutes, and serve over pasta for an easy, from-scratch meal.

Ready to start canning?

Canning tomatoes is an old-fashioned skill that’s surprisingly simple once you know the steps. It’s a great way to make use of garden tomatoes and fill your pantry with delicious, homemade ingredients. Whether you’re new to canning or just need a refresher, I hope this guide inspires you to give it a try. After all, there’s nothing quite like the feeling of looking at a shelf full of home-canned goods and knowing you made it yourself.

So grab those tomatoes, and let’s get canning!