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Canning whole tomatoes is the best way to preserve the bounty of your summer garden. This simple tutorial will show you exactly how to can tomatoes from your garden the easy way.

Pint of canned whole tomatoes from the garden.

As tomato season comes to an end, you may find yourself with more ripe tomatoes than you can use. Canning tomatoes is a great way to get started with home food preservation so your family can enjoy home-grown tomatoes year-round.

I use the raw packing method, which means you don’t have to cook the tomatoes before canning them. Tomatoes are relatively easy to can using this method, and you can use them for a variety of things like soups, chili, sauces and more, so they’re great to add to your pantry and food storage.

Home-canned tomatoes have the best flavor too… you’ll never want to go back to canned tomatoes from the grocery store after tasting them! I hope you find the canning process easier than you expect, and that you can your tomato harvest each and every year using this method.

Ingredients

7 pounds of fresh tomatoes
8 tablespoons of bottled lemon juice
4 teaspoons of sea salt
3 quarts of water
1 tablespoon of white vinegar

Equipment

Sharp paring knife
Large saucepan or stock pot
Large mixing bowls
Slotted spoon
Pressure canner
Canning jars (pint or quart jars)
Bubble remover tool
Paper towels
Jar lifter
Clean towel

Step-by-Step: How to Can Tomatoes Whole

Follow these simple steps for canning whole tomatoes from your garden or even the grocery store.

Step 1: Peel Whole Tomatoes.

The first thing you want to do is put a large pot of water on the stove and get it started, so it will be boiling once you’re done with these steps. Get one large bowl and fill it with ice water. Place another empty bowl next to it.

Wash tomatoes your tomatoes really well… this is about 7 pounds of raw tomatoes.

7 pounds of washed tomatoes laid out on the cutting board.

Then you want to core the stem out of each tomato using a sharp paring knife.

7 pounds of clean tomatoes with the stems and cores removed.

Next, you want to make a light score with the knife around the entire tomato (this will make it easier to remove the tomato skins).

Tomato with a score made around the entire tomato with a sharp paring knife.

After that, place 4-6 tomatoes in the boiling water for 30-45 seconds, or until you see the skin start to slightly curl around the score. Transfer the hot tomatoes from the boiling water to the ice water with a slotted spoon.

Put another 4-6 tomatoes in the boiling water. Then, quickly remove the skin from the tomatoes in the ice water and place in the empty bowl. The skin should peel right off. As soon as you are finished peeling those tomatoes, move the tomatoes from the pot to the ice water and repeat until all of your tomatoes are peeled.

White mixing bowl filled with skinned tomatoes, ready to be canned.

Step 2: Prepare Canning Jars.

Clean your jars and fill them with hot water. Place them on a towel with your other canning tools. At the same time, put all of your lids into a small pan and gently heat them without boiling.

Jars and canning tools laid out on the counter on a clean towel.

Put your pressure canner on your stove and put 3 quarts of water and 1 tablespoon of vinegar in it (check that your canner follows these same directions). I like to start getting it heated up now.

If you’d rather use a water bath canner, see the directions in the tips section below.

Step 3: Pack Tomatoes Into Jars.

Dump the water out of one jar and pack tomatoes tightly into it. You’ll notice that the peeled tomatoes start to release their own juices as you press them down (this is why you don’t need added liquid). You’ll also want to add 2 tablespoons of lemon juice and 1 teaspoon of sea salt to each quart jar ( or1 tablespoon of lemon juice and ½ teaspoon of sea salt per pint jar).

Use the bubble remover tool to be sure there are no air bubbles in the tomatoes. Use your headspace measurement tool to be sure you have ½ inch of headspace.

Note: While I’ve never had a problem with that amount of headspace with standard canning lids, I did have a lot of liquid escape out of 2 of the jars when I used TATTLER reusable canning lids, so increase to ¾-inch headspace if you have this type of lids as they go down into the jar a bit.

Next, use a damp towel to wipe the top of the jar. Carefully place the lid over the center of jar and screw the band on to fingertip tight. If you’re using the TATTLER reusable lids, be sure to follow their directions precisely.

Step 4: Pressure Can Whole Tomatoes.

Using your jar lifter, move the jar to your pressure canner on top of the canning rack. Repeat with each of your jars until you’re out of tomatoes or your canner is full. My max canner load is 7 quarts, but I only had 4 quarts and 1 pint of tomatoes from 7 pounds. So a good estimate is about 2 pounds of tomatoes per quart jar or 1 pound per pint jar.

Process the tomatoes at 11 pounds of pressure for 25 minutes. If you live above 2,000 feet in altitude, see the chart in the tips section for adjustments. Once the processing time is up, turn off the heat and let the pressure completely release from the pressure canner. Once that happens, let it sit for at least 15 more minutes before removing the lid.

When you are ready to take the hot jars out of your pressure canner, use the jar lifter to transfer them to the towel (don’t place them directly on your counter). After they are cooled completely to room temperature (usually overnight), remove the rings, check the lids to be sure they sealed, label the jars and put them in your pantry or food storage. And you’re done! It’s so great to have canned whole tomatoes that are easy to grab during the winter!

Pint jar of home canned tomatoes from the garden.

Tips for Canning Whole Tomatoes

Answers to all of your questions about canning whole tomatoes, including tips and substitution ideas.

Does this work for all types of tomatoes?

Yes, you can use any variety of tomato for canning, including Roma tomatoes, plum tomatoes, cherry tomatoes and more.

Will this work for tomato halves?

Yes, if you don’t want to can whole tomatoes, you can also cut them into halves or quarters before packing them into the jar.

Do you have to peel the tomatoes?

For best results, you should always peel tomatoes before canning. Skins can sometimes be tough and bitter, so you’ll find you get the best flavor by peeling them before canning. Additionally, you can reduce the chance of introducing bacteria, yeast and molds into the canning process by peeling the skins.

Smaller varieties of tomatoes with thin skins do not need to be peeled, but make sure they are washed very well before canning.

How to make seedless canned tomatoes?

If you’d rather can seedless tomatoes, you’ll need to halve or quarter the tomatoes and scoop out the seeds before packing them into the jar.

Why bottled lemon juice?

The lemon juice is needed to make the tomatoes acidic enough to be able to can safely. Fresh lemons are my go-to for most recipes that call for lemon juice. However, it’s better to use bottled lemon juice for canning as it has a more reliable level of acidity than fresh-squeezed lemon juice.

Substitute for lemon juice?

If you’d like to use something other than lemon juice to acidify your tomatoes for canning, you can use ½ teaspoon of citric acid per quart or ¼ teaspoon per pint.

Where to buy fresh tomatoes?

If you didn’t grow enough tomatoes this year, no worries. You can pick some up at the Farmers Market or even order some from Misfits Market (read my Misfits Market review if you haven’t shopped with them before). I’ve even canned tomatoes from the grocery store when they were on sale.

Altitude adjustments for pressure canning?

If you live at higher altitudes, use this chart for the processing time and pounds of pressure for both pint and quart jars.

Feet Above Sea Level	Pounds of Pressure	Processing Time
0 to 2,000	6 pounds	11 minutes
2,001 to 4,000 feet	7 pounds	12 minutes
4,001 to 6,000 feet	8 pounds	12 minutes
6,001 to 8,000 feet	9 pounds	14 minutes

Can tomatoes be canned with the water bath method?

Yes, according to the National Center For Home Food Preservation, you can safely use a boiling water bath canner to process tomatoes. Do not leave out the lemon juice from this recipe or hot water bath canning will not be considered safe due to a low acidity level (today’s tomatoes are not a high-acid food).

To water bath can your tomatoes, follow these processing times with your boiling water canner instead of the pressure canning instructions. Make sure there is enough water in the pot to cover the jars by about 1 inch before covering with the lid and processing your filled jars.

Feet Above Sea Level	Pint Processing Time	Quart Processing Time
0 to 1,000	40 minutes	45 minutes
1,001 to 3,000 feet	45 minutes	50 minutes
3,001 to 6,000 feet	50 minutes	55 minutes
Above 6,000 feet	55 minutes	60 minutes

Best ways to use canned tomatoes?

Now that you’ve canned your own tomatoes from the garden, you can use them in any recipe that calls for canned tomatoes (they taste so much better than store-bought stewed tomatoes!).

If you don’t already have a favorite way of enjoying them, here are some recipe ideas for you:

Instant Pot Jambalaya
Mexican Restaurant Style Salsa
Gluten Free Lasagna
Spaghetti Sauce or Pasta Sauce (to make Instant Post Gluten Free Pasta with)
Homemade Tomato Sauce (great for making Spaghetti Squash Lasagna)

And if you want ideas for using more of the fresh tomatoes without canning them, here are some of my favorites:

How long are home-canned tomatoes good for?

Like most home-canned foods, tomatoes are good for up to 1 year if stored in a cool, dark place. Once open, use within 4 days.

New to canning and need tips?

If you have questions about any of the tools used to can tomatoes, be sure to read my post on how to choose food canning supplies.

More Home Canning Recipes

Now that you have the skill of canning your own tomatoes, try one of these other easy home canning recipes: