Canning tomatoes is a time-honored method to preserve the bright, vibrant flavor of fresh tomatoes long after harvest. This technique locks in freshness and nutrients, allowing you to enjoy homegrown or market tomatoes year-round. With proper preparation and safe canning practices, you can create delicious, shelf-stable tomatoes perfect for sauces, soups, and stews.
Ingredients
- Fresh ripe tomatoes – 10 pounds (about 5 quarts packed)
- Citric acid – 2 teaspoons (or bottled lemon juice – 5 tablespoons)
- Water – as needed for blanching and processing
- Salt (optional) – 1 tablespoon (non-iodized, for flavor)
- Jar lids and bands – enough for 5 to 6 quart jars
- Quarts or pints canning jars – 5 to 6 jars
Instructions
- Prepare jars and equipment: Wash jars, lids, and bands in hot soapy water; rinse well. Keep jars warm in a water bath or oven set to about 200°F to prevent breakage during canning.
- Blanch and peel tomatoes: Bring a large pot of water to a boil. Score an X on the bottom of each tomato. Submerge tomatoes in boiling water for 30-60 seconds, until skins start to loosen. Immediately transfer to an ice water bath to stop cooking. Peel off skins starting at the scored X.
- Prepare tomatoes: Core tomatoes by removing the stem area and any blemishes. Cut into halves or quarters if desired. Leave whole if preferred but piercing is recommended to allow heat penetration.
- Add acid to jars: To ensure safe acidity, add 2 teaspoons of citric acid or 5 tablespoons of bottled lemon juice to each quart jar (half the amount for pints). This step is crucial for safe water bath canning of tomatoes, which are borderline acid.
- Fill jars: Pack tomatoes into jars, leaving 1/2 inch headspace at the top. Add 1 tablespoon of salt per quart if using for enhanced flavor. Fill jars with boiling water, leaving 1/2 inch headspace.
- Remove air bubbles: Use a non-metallic spatula or bubble remover tool to gently release trapped air bubbles by sliding it down the sides of the jar.
- Clean rims and seal jars: Wipe jar rims with a clean, damp cloth to remove residue. Place lids on jars and screw bands down fingertip tight (not overly tight).
- Process jars: Place jars in a boiling water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring water to a rolling boil and process quarts for 45 minutes, pints for 40 minutes (adjust time for altitude if needed).
- Cool and store: After processing, carefully remove jars and place on a towel or rack to cool undisturbed for 12-24 hours. Check seals by pressing the center of lids; they should not flex up and down. Store sealed jars in a cool, dark place.
Tips
- Substitution for acid: If you don’t have citric acid, use bottled lemon juice rather than fresh lemon juice to ensure consistent acidity.
- Choosing tomatoes: Use firm, ripe tomatoes with few blemishes. Roma or plum tomatoes are ideal for canning because they have less water and more flesh.
- Common mistake: Skipping the acid addition or processing time can lead to unsafe canned tomatoes. Always follow tested recipes for safety.
- Jar sterilization: While hot jars are recommended, sterilizing jars by boiling for 10 minutes is necessary if your processing time is less than 10 minutes.
Serving Suggestions
Canned tomatoes can be used as a base for homemade pasta sauces, chili, soups, stews, and casseroles. Simply open a jar and cook down with garlic, herbs, and olive oil for a quick tomato sauce. They’re also perfect for adding richness and acidity to dishes like shakshuka, ratatouille, or even homemade salsa.
Variations
You can can tomatoes whole, crushed, or as tomato juice or puree. For crushed tomatoes, briefly cook peeled tomatoes before packing to achieve the right consistency. Some recipes add onions, peppers, or herbs for flavored canned tomatoes, but these require pressure canning due to low acidity and should not be water-bath canned. For a smoky flavor, roast tomatoes before canning but ensure you follow safe acidification and processing guidelines.
Storage and Reheating
Properly canned tomatoes can be stored unopened in a cool, dark, and dry place for up to 12 to 18 months. After opening, refrigerate leftover tomatoes and use within 5 to 7 days. Reheat canned tomatoes gently on the stove or microwave until thoroughly heated. Avoid reheating multiple times to maintain quality and safety.
Frequently Asked Questions
Can I use fresh lemon juice instead of bottled lemon juice or citric acid?
Fresh lemon juice varies in acidity and is not recommended for canning tomatoes. Bottled lemon juice is standardized and provides the necessary acid levels for safe preservation.
Is it safe to can tomatoes without adding acid?
No. Tomatoes are borderline acid foods and must have added acid (citric acid or bottled lemon juice) to prevent the growth of harmful bacteria like Clostridium botulinum during water bath canning.
Can I use a pressure canner instead of a boiling water bath?
Yes, pressure canning tomatoes is safe and recommended for tomato mixtures with added low-acid ingredients like vegetables or meats. Plain tomatoes can be safely processed in a boiling water bath if acidified properly.
Why do I need to leave headspace in the jars?
Headspace allows for expansion of food and liquid during processing and creates a proper vacuum seal as jars cool. Insufficient headspace can cause jars to overflow or fail to seal.
What if my jars don’t seal properly after processing?
Unsealed jars should be refrigerated and used within a few days or reprocessed with new lids and proper acidification. Always check seals before storing long-term.
Can I can tomatoes with skins on?
Peeling tomatoes improves texture and helps prevent floating skins in jars. While some recipes allow canning unpeeled tomatoes, it’s best practice to peel for higher quality and safety.
Canning tomatoes is a rewarding way to capture the taste of summer for year-round enjoyment. Following these guidelines ensures your canned tomatoes are safe, flavorful, and versatile for countless recipes.
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