This post features a video and step-by-step written instructions on canning tomatoes using the water bath method, as well as best practices.
Prep Time2 hourshrs
Cook Time1 hourhr
Total Time3 hourshrs
Course: Appetizer
Cuisine: American
Keyword: tomatoes
Servings: 4
Calories: 105kcal
Equipment
canning jars (I use pints, lids, and rings)
1 large pot with a lid that's big enough to cover the jars with one inch of water
1 dish towel if using a regular pot and not a water bath canning pot
1 canning tongs
1 canning funnel
1 scoop to pour contents into jars
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.