This video is an easy-to-follow guide to home canning tomatoes using the water bath method. I’ve also included step-by-step instructions for canning tomatoes below, so you’ll be a canning pro in no time!
This past weekend I made a video of the entire process of canning tomatoes in response to receiving so many questions about how to do it. The video below is under 30 minutes and goes over water bath canning as well as canning best practices for the safety of canned goods.
There are also some very important links at the bottom of the video and this post, which you may find helpful. To see a photograph tutorial on water bath canning, please click here. I’ve also included step-by-step written instructions to make life even easier because I’m nice like that 😉.
Once you get the handle on home canning tomatoes using the water bath method, you’ll become addicted to canning, a simple method from way back. I know I have! I’ve included some other canning recipes below, but it’s such an easy way to preserve fresh foods to enjoy later. You can also use any type of fresh tomatoes, like Roma, plum, or grape tomatoes.
Now, once you preserve them, I’m sure you’ll be wondering how to use them in your cooking. Don’t worry, I’ve got you covered there as well, but are perfect as a substitution for or in pasta sauces, soups, stews, and chilis.
Keep scrolling and happy canning!
Note: It is up to the viewer/reader to use best canning practices and common sense when canning. I am not responsible for overseeing the canning methods and the safety of others.
This is also my real kitchen when it is not magazine ready. A lot of work and living takes place in this room and it shows!
Recipe Ingredients
- Fresh ripe tomatoes
- Bottled lemon juice or citric acid
Step-by-Step Guide to Canning Tomatoes in a Water Bath
Fill a large pot with water and bring it to a boil. Add tomatoes (in batches if you need to) and allow to boil until skins split.
Remove with a slotted spoon and place in a dish. Allow them to cool slightly. Repeat until all tomatoes have been done this way.
Fill the water bath canner pot with water and bring it to a low boil.
If using a regular pot, place a dish towel on the bottom.
Add jars and lids (not rings) and allow to simmer until ready to use.
Gently pull the skins off of the hot tomatoes and cut off the tops, if desired.
Drain the pot you boiled the tomatoes in and add skinned tomatoes back to this pot.
Chop up with a chopper or potato masher while bringing to a boil over medium-high heat. Reduce heat and stir often, boiling gently for 5 minutes.
Carefully remove jars from the boiling water canner and drain them into the canner. Place the jars on a dish towel-lined countertop.
Use your canning funnel to fill jars, being careful to leave 1/2-inch of space at the top.
Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid to each filled canning jar.
Use a damp paper towel to wipe around the rim and sides of each jar where the lid and ring will go.
Place the lid and ring on each jar and tighten lightly, but not overly tight.
Use canning tongs to lower each jar into the water bath. Make sure there is enough water to cover the jars by an inch.
Cover with a lid and bring to a rolling boil. Once it is at a rolling boil the processing time begins: 35 minutes for pints and 45 minutes for quarts.
Remove from the canner once processed and place on a dish towel-lined counter.
Allow them to cool completely before removing the rings.
Storage
When stored in a cool, clean, and dry place, homemade canned tomatoes can easily last up to 12 months.
Recipe Notes
- If you’re wondering how many tomatoes you need, an easy guide to aim for is 3 lbs of tomatoes per quart jar and 1.5 lbs of tomatoes per pint jar.
- Here are some helpful links:
- My electric canner (this isn’t necessary, just a nice luxury)
- My pressure canner (for pressure canning beans, meats, etc)
- A less expensive but still very nice pressure canner. Note: pressure canners can also serve as pressure cookers, HOWEVER pressure cookers cannot serve as pressure canners.
- I suggest Walmart or Target for canning jars.
- A nice canning set (funnel, canning tongs, etc)
- Ball Blue Book for Preserving Recipes and Instructions
- Excellent website resources for safe canning recipes: FreshPreserving.com and National Center for Home Food Preservation.
You may also like these posts:
Simply Brilliant Canning Labels
Canning: THE MUSICAL (Canning Tutorial)
How to Put Up Tomatoes (Freeze Tomatoes the Easy Way)
And more things to can:
Chow Chow Recipe (Southern Relish)
Recipes that use canned tomatoes:
Tomatoes and Okra Recipe with Bacon
Slow Cooker Tacos With Ground Beef
Ingredients
- fresh tomatoes
- bottled lemon juice or powdered citric acid
Instructions
- Fill a large pot with water and bring it to a boil. Add tomatoes (in batches if you need to) and allow to boil until skins split. Remove with a slotted spoon and place in a dish. Allow them to cool slightly. Repeat until all tomatoes have been done this way.fresh tomatoes
- Fill the canning pot with water and bring it to a low boil. If using a regular pot, place a dish towel on the bottom. Add jars and lids (not rings) and allow to simmer until ready to use.
- Gently pull skins off of the boiled tomatoes and cut off tops, if desired. Drain the pot you boiled the tomatoes in and add skinned tomatoes back to this pot. Chop up with a chopper or potato masher while bringing to a boil over medium-high heat. Reduce heat and stir often, boiling gently for 5 minutes.
- Carefully remove jars from the boiling water in the canner and drain them into the canner. Place the jars on a dish towel-lined countertop. Use your canning funnel to fill jars, being careful to leave 1/2-inch of space at the top.
- Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid to each filled jar. Use a damp paper towel to wipe around the rim and sides of each jar where the lid and ring will go.bottled lemon juice or powdered citric acid
- Place the lid and ring on each jar and tighten lightly, but not overly tight.
- Use canning tongs to lower each jar into the water bath. Make sure there is enough water to cover the jars by an inch. Cover with a lid and bring to a rolling boil. Once it is at a rolling boil the processing time begins: 35 minutes for pints and 45 minutes for quarts.
- Remove from the canner once processed and place on a dish towel-lined counter. Allow them to cool completely before removing the rings.
Nutrition
Preserve today and enjoy tomorrow!
Thank you so much!
One other thing I would like to mention is that as an alternative to trying to fit all your online degree tutorials on times that you finish work (considering that people are tired when they return home), try to receive most of your instructional classes on the week-ends and only 1 or 2 courses for weekdays, even if it means a little time off your saturdays. This is really good because on the weekends, you will be far more rested plus concentrated upon school work. Thanks a bunch for the different suggestions I have learned from your web site.
You are welcome 🙂
Christy, wish you would do more videos. I really enjoyed this canning video.
I want to thank you for your recommendation of the electric canner. I used mine today for the first time for tomatoes. It is so much better than a regular canner on the stove. No more boil over and worrying about burning up the stove top with water overflowing.