How To Can Tomatoes At Home
A step-by-step guide to safely water-bath canning whole peeled tomatoes at home with just tomatoes, salt and lemon juice — a pantry full of summer for the year ahead.
Servings: 12 servings
Ingredients
- tomatoes
- salt 1/2 tsp per 2-cup (500 mL) jar
- lemon juice 1 tbsp per 2-cup (500 mL) jar
Instructions
- Fill your largest pots with water. Sterilize your jars by submerging them (while the water is still cold, or they might break) and turn the heat on high. Bring to a boil — the jars need to boil for at least ten minutes, but keep them in the water until you're ready to fill them so they stay warm (if they cool before returning to boiling water, they may break). Warm the lids in a small pot of simmering (not boiling) water over medium-low heat. Use tongs to remove the jars and lids.
- In another medium-large pot, bring water to a boil. Use a paring knife to make an "x" in the skin on the bottom of each tomato. Drop into the boiling water for 1 minute, then remove and set aside to cool. When cool enough to handle, remove and discard the skins.
- Spoon 1/2 teaspoon salt and 1 tablespoon lemon juice into every 2-cup (500 mL) jar (double for quart/1 litre jars). Pack the tomatoes snugly into the jars, using the handle of a wooden spoon to smoosh them in. Leave 1/2 inch of headspace. Place a warm lid on top and secure with a screwband to just-sealed (not too tight — air needs to escape). Using rubber-banded tongs, lower the jars gently into the boiling water. Process 35 minutes for pint jars (500 mL) or 45 minutes for quart jars (1 litre), timed from when the water returns to a boil.
- Remove from the water and allow to cool, undisturbed, for 24 hours. The jars have sealed properly if the lids are rigid and slightly indented (you may hear a "pop!"). The lid should not bounce back when gently pressed; if it bounces back and clicks, the seal is not good. Keep any failed-seal jars in the fridge and use within 2 weeks. Sealed jars keep in a cool, dark place for up to a year.
Notes
Acidify for safety: The lemon juice and salt are essential for safe acidity — don't skip or reduce them.
Keep jars hot: Move jars straight from sterilizing to filling so they don't crack from temperature shock.
Headspace matters: Leave 1/2 inch and don't over-tighten the bands so air can escape and seal.
Check the seals: A properly sealed lid is rigid and doesn't bounce back; refrigerate any that didn't seal.
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 10mg