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5.0 from 9 votes

Canning Tomatoes – How To

Canning tomatoes has never been easier with my easy step-by-step how-to instructions, including a recipe and video.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Servings: 32
Calories: 20 kcal
Course: Condiments
Cuisine: French , Italian , American

Ingredients

  • 8 pounds of fresh tomatoes
  • 8 pint jars with lids and rings

Instructions

    Cup of Yum
  1. Remove the stem of each tomato and then slice an X on the bottom of it.
  2. Next, add them to a large pot of boiling water and cook them from 30 seconds to 1 minute or until they start to peel.
  3. Transfer the tomatoes to an ice bath and chill just until cool to the touch. Drain.
  4. Peel the tomatoes and then roughly chop them.
  5. Add the tomatoes to a large pot and stew over low heat for at least 3 hours.
  6. While the tomatoes are cooking, prepare the jars and lids by starting by washing them with hot water and detergent or in the dishwasher.
  7. Next, add the jars to a large pot of boiling water with a rack on the bottom and sterilize them for 10 minutes. Cool on a rack.
  8. Turn the boiling water down to a simmer and add the lids and rings and sterilize those for 10 minutes. Let drain on a rack as well.
  9. With about 10 minutes left in the tomato stewing process, add the jars to the simmering water pot to heat up until ready to fill. This will ensure the jars do not crack.
  10. Transfer the tomatoes evenly to each sterilized jar.
  11. Wipe the tops of the jars with a towel.
  12. Add the lid and ring and twist with your fingertips just until tight. Do not over twist, or you will risk denting the seal.
  13. Place the tomato jars back in the water on the rack and bring to a boil and let boil for 35 minutes. You should hear them “pop,” which will let you know they are sealed. See the chef's notes below.
  14. Remove from the hot boiling water and cool to room temperature before storing them in a cool dark place for up to 1 year.

Notes

  • Make-Ahead: You can make this canned tomato recipe several months before you need it.
  • How to Store: Store in a cool dark place for up to 1 year. 
  • Any type of tomato works with this recipe.
  • When cooling the tomatoes, be sure not to let them sit for a long period of time, or else they will become waterlogged.
  • Once the tomatoes are done stewing, you can further blend them if they are not to the consistency that you prefer.
  • You process the tomatoes for 35 minutes in a pint jar or 45 minutes in a quart jar.
  • Feel free to season the tomatoes with a little salt, although it is unnecessary.  
  • You keep a rack on the bottom of the boiling pot of water so that the glass jars don’t knock the bottom of the pot while boiling, subjecting the jars to cracking.
  • Make tomato sauce from these canned tomatoes.
  • Canned tomatoes are good to consume after 24 hours.
  • If you live 1,000 feet above sea level, the water will boil at 210°.
  • There is no need for pressure canning when canning tomatoes due to the high acidity level.

Nutrition Information

Calories 20kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.04g Sodium 6mg (0%) Potassium 269mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 945IU (19%) Vitamin C 16mg (18%) Calcium 11mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 32Serving

Amount Per Serving

Calories 20

% Daily Value*

Calories 20kcal 1%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 0.2g 0%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.04g 0%
Sodium 6mg 0%
Potassium 269mg 6%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 945IU 19%
Vitamin C 16mg 18%
Calcium 11mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.