Canning Tomatoes

A step by step recipe and tutorial for canning fresh tomatoes.

Course Main Course

Cuisine American, Canadian

Prep Time 1

Cook Time 1 25

Servings 10 pints

Cost $1-$20

Wash and rinse your canning jar thoroughly. Take a very large pot, and fill it with hot ( not boiling) water. Place the jars open side up into the pot. Fill the pot with enough water to cover the jars plus one inch. If you have enough room you can place the rings and jar lids in the same pot, if not place them in a second pot and boil like the jars.
Let the water come to a boil and boil continuously for ten minutes. Then turn the heat down to a simmer keeping the jars to stay hot in the water while you prepare the tomatoes.

Begin by making sure all your tomatoes are washed and clean.
Place a large pot of water on to boil. Once the water is boiling add your tomatoes a few at a time and let cook until you see the skins start to peel away, it takes about 9 minutes or so.
Once the skins have started to recede away from the tomatoes using a large spoon transfer the tomatoes to a sink full of very cold water.
The cold water helps the skin to pull away AND cools the tomato enough to handle. Using your fingers or a knife tear away the very thin skin.
Cut out the little stem piece. Place in a large bowl and repeat until all your tomatoes are peeled.

Place the whole tomatoes into each jar, pushing them down as much as possible, pressing the tomatoes down fills the spaces with juice. You may find air pockets in the bottom of your jar, use a knife around the side of the jar to release it.
If your jar isn’t full enough, you can cut a tomato in half to get your jar full enough. Do NOT add water inside the jar, it will ruin your recipe.
Add 1/2 tsp of pickling salt to each pint jar of tomatoes.
Wipe the ring of the jar clean, attach the sterilized lid and ring. Finger tighten.

There are two ways to can tomatoes, waterbath or pressure cooking. As tomatoes have quite a bit of acid they are perfect for canning using a waterbath. If your new to canning I suggest starting with a waterbath, they are Much cheaper to buy and less intimidating as they aren’t pressured. (I canned for several years before ever buying a pressure cooker.)

Fill the waterbath half full with warm water. Place on the stove burner, place the jars in the waterbath, and enough warm water to submerge the jars plus one inch. Turn the heat high on until the water boils. Once the water is boiling reduce your heat a little bit, but make sure the water continues to boil. Cook your tomatoes for 45 minutes.

We own a pressure canner so we used it instead of a waterbath. Always read your canners manual for the spec of your pressure cooker. We pressure can the tomatoes to 15lbs pressure, check the directions that came with your canner your location and altitude can effect how much pressure needed. You can also refer to the link above.
Place the rack in the bottom of the canner and fill half way with warm water.
Seat the jars on rack in canner, its okay if the jars touch. Fill the canner with enough water so that the jars are submerged plus one inch. Close the canner.
With the pressure control weigh off heat on high until steam comes out of the vent tub. let the stem vent for ten minutes. Then place the weights on using an oven mitt because of the steam.
When the weights jiggle vigorously, reduce the heat so that the weights rock gently. Continue boiling for 15 minutes, then remove from heat.
Let the pressure cannersit until the seal releases before carefully removing the lid.
Be cautious removing that lid. The steam can cause severe burning.
Transfer your jars to a soft surface like a towel on a cookie sheet, or cutting board. Using either a oven mitt or a jar lifter, the boiling water and jars are still very hot.
Let the jars cool completely without moving them. You should hear them “pop” as they seal. If any of the jars don’t seal place in the fridge and eat within a couple of days.