How to Can Tomatoes (Pressure Canning Method)

There are two main ways to can tomatoes. The first is raw packing, where tomatoes are packed fresh into jars. The second is stewed tomatoes, which are cut and cooked before canning. In this post, I’m showing you how to raw pack tomatoes using a pressure canner.

Canning tomatoes does not require special skills, but it does involve several steps. If you are new to canning, this is a great place to start. I walk you through each step clearly, with a few of my Grama’s tips along the way.

It is difficult to give exact ingredient amounts when canning tomatoes, as the quantity of tomatoes you have will determine how many jars you fill. For reference, the amounts below are what we used for this batch.

Ingredients for Canning Tomatoes

Ingredients for 10 Pint-SizedJars

• 12 pounds of tomatoes
• 1/2 tsp pickling salt for a pint-sized jar.

A Note About Lemon Juice

This grama does not use lemon juice; for many generations, it was not put in tomatoes, but I see it in more modern recipes because it adds acidity. You can add 1 tablespoon of lemon juice to each pint if you prefer, but I don’t.

Step 1: Sterilizing Canning Jars, Rings, and Lids

There are four ways to sterilize jars: in the oven, dishwasher, microwave, or on the stovetop. The method you choose often depends on how many jars you need to prepare. For this amount of canning, stovetop sterilizing works best.

Wash and rinse your canning jars thoroughly. Take a very large pot and fill it with hot (not boiling) water. Place the jars open-side up into the pot and add enough water to cover the jars by about one inch.

If there is enough room, you can place the rings and jar lids in the same pot. If not, use a second pot and prepare them the same way.

Bring the water to a full boil and boil continuously for 10 minutes. Reduce the heat to a simmer and keep the jars hot until ready to fill.

Step 2: Peeling the Tomatoes

To can tomatoes, the thin outer skin must be removed first. Do not use a knife to peel them. Instead, blanch the tomatoes in hot water so the skins slip off easily.

Wash all tomatoes well. Bring a large pot of water to a boil. Add tomatoes a few at a time and boil just until the skins begin to split and peel away, about 1–2 minutes.

Using a large spoon, transfer the tomatoes to a sink or bowl of very cold water. The cold water stops the cooking and makes the tomatoes easy to handle.

Once cooled, gently remove the skins using your fingers or a knife. Cut out the small stem end, place the peeled tomatoes into a large bowl, and repeat until all tomatoes are peeled.

Here is a very quick video showing how easy it is to peel the tomatoes.

Step 3: Filling the Canning Jars with Tomatoes

Place the whole peeled tomatoes into each hot jar, pressing them down firmly. As you press, the tomatoes will release juice and fill the spaces between them.

You may notice air pockets forming near the bottom of the jar. Run a knife carefully around the inside edge of the jar to release trapped air.

If a jar is not quite full, you can cut a tomato in half and add it to top it up.h. Do NOT add water to the jar, as this will ruin the tomatoes.

Add 1/2 tsp of pickling salt to each pint-sized jar,

Wipe the rim of each jar clean. Place a sterilized lid on top, add the ring, and finger-tighten.

Step 4: Processing the Tomatoes

There are two ways to can tomatoes: using a water bath or a pressure canner. Tomatoes are high in acid, which makes them suitable for water bath canning. If you are new to canning, a water bath canner is often a good place to start. They are less expensive and less intimidating than pressure canners. I canned for several years before purchasing a pressure canner.

Water Bath Canning Method

Fill the water bath canner about halfway with warm water and place it on the stove. Set the filled jars into the canner and add enough warm water to cover the jars by at least one inch.

Turn the heat to high and bring the water to a full boil. Once boiling, reduce the heat slightly but maintain a steady boil. Process the jars for 45 minutes.

Altitude can affect processing times. Refer to the guide for timing if you are are high elevations.

Pressure Canning Method

We use a pressure canner, so that is the method shown here. Always follow the instructions that came with your specific pressure canner, as pressure levels and processing times can vary by model and altitude.

Place the rack in the bottom of the canner and fill it halfway with warm water.

Set the jars onto the rack in the canner. It is fine if the jars touch. Add enough water to cover the jars by about one inch, then close the canner.

With the pressure control weight off, heat on high until steam comes out of the vent tube. Let the steam vent for ten minutes. Using an oven mitt, carefully place the weight on the vent.

When the weight begins to jiggle vigorously, reduce the heat so it rocks gently. Continue processing for 15 minutes, then remove the canner from the heat.

Let the pressure canner sit until the pressure seal releases before carefully removing the lid.

Use caution when removing the lid. Escaping steam can cause severe burns.

Transfer the jars to a soft surface such as a towel on a cookie sheet or cutting board. Use an oven mitt or a jar lifter, as the jars and water will still be very hot.

Let the jars cool completely without moving them. You should hear the lids pop as they seal. If any jars do not seal, place them in the refrigerator and use within a couple of days.

If you are new to canning tomatoes, be sure to read through the full post before you begin. You can save this recipe for later by pinning the image below.

Other Canning Recipes to Try