• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
    • Contact Me
    • Privacy Policy
  • Chickens and Farm Animals
  • Gardening
  • Recipes
  • Podcast
    • Guest Application

Beyond The Chicken Coop logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Chickens and Farm Animals
  • Gardening
  • About
    • Contact Me
    • Privacy Policy
  • Podcast
    • Guest Application
×
Home » Canning » How to Can Tomatoes

Published: Sep 30, 2019 · Modified: Oct 8, 2022 by Kathy · This post may contain affiliate links

How to Can Tomatoes

  • Facebook
  • Twitter
Jump to Recipe
A canning jar filled with chopped tomatoes.

Have  you ever wondered how to can tomatoes? Everything you need to know with step by step directions for how to preserve your homegrown tomatoes. 

Canning tomatoes isn't difficult and it's a great way to use your homegrown tomatoes all year long!

A jar of home canned tomatoes.
Table of Contents
Canning tomatoes
Key ingredients
How many tomatoes do I need?
Step by step directions
Altitude adjustment
Equipment for canning
Frequently asked questions
Canning Tips
Safe canned food
To use canned tomatoes
More canning recipes
Listen to the recipe
How to Can Tomatoes

Canning tomatoes

The past few weekends have been busy with canning tomatoes, making tomato sauce and making oven roasted tomatoes. We ended up with a great tomato crop this year and were able to put up a lot of canned tomatoes to last us through the winter months.

Canning tomatoes allows you to take tomatoes at the peak of their season and preserve them to use all year long. There's nothing better than growing your own tomatoes and then canning them to store in your pantry.

If you are new to canning, you'll want to read How to Water Bath Can before you begin!

Key ingredients

Fresh tomatoes on a white board.
  • Tomatoes - You can use just about any variety of tomatoes. We grow a lot of different varieties and we use them all. I do avoid using our cherry tomatoes because you do need to peel these tomatoes and peeling cherry tomatoes is too time consuming. They are best just popping in your mouth!
    • Don't use tomatoes from dead or frost killed vines.
  • Lemon juice - Needed to make certain the acid level is high enough in the tomatoes. If the level is too low, it isn't safe to can using a hot water bath method. This is one of the few times I recommend using bottled lemon juice. The acidity level of bottle lemon juice is consistent.
  • Salt - Adding salt is optional and I usually don't add it to my canned tomatoes. If you do add salt, make certain your are using canning salt and not regular table salt.

How many tomatoes do I need?

On average you will need about 21 pounds of tomatoes to can 7 quarts.

Step by step directions

  • Bring a large pot of water to a boil. Add a few tomatoes at a time
  • Remove tomatoes and add to ice water
Fresh tomatoes in a pot of boiling water.
Fresh tomatoes in an ice water bath.
  • Peel skins and chop tomatoes into large chunks. Remove stem.  The size you cut your tomatoes is up to you. You could also leave tomatoes whole, as long as they fit into your canning jars. 
Peeled and chopped tomatoes.
  • Add lemon juice and salt (if using) to each canning jar. Add tomatoes
Chopped tomatoes in a quart sized canning jar.
  • Boil another pot of water. Add boiling water to each jar leaving a ½ inch headspace. Slide a debubbler or a plastic knife around the inside of the jar to help remove trapped bubbles. You can also bang jars gently on surface of counter to help remove bubbles.
  • Wipe top of jars with a clean, wet cloth
Canning jar top being wiped with a white cloth.
A canning lid being placed on top of a jar of tomatoes.
  • Put lid on top of jar and screw on band
  • Place jar in a large pot half filled with water. When all jars are in pot, add enough water so jars are covered by 1 inch of water. Cover pot and bring to a boil. Turn heat down so the pot maintains a boil and boil for 45 minutes for quarts and 40 minutes for pint sized jars. Adjust boil time for your elevation using the chart below.

Altitude adjustment

Altitude FeetIncrease Processing Time
1,001- 3,000
3,001- 6,000
6,001- 8,000
8,001-10,000
5 minutes
10 minutes
15 minutes
20 minutes
Jars of tomatoes in a pot filled with water.
  • After full processing time, remove jars from pot and place on a baking rack. Let jars cool for 12 hours. Test each lid to to make certain each jar has sealed. 
  • Remove bands and wash outside of jars in warm soapy water. Dry jars and label each jar with contents and date.
  • Store in a cool dark place.
A pantry filled with canned goods.

Equipment for canning

  • Canning Jars
  • Jar Lifter and canning tools
  • Hot water bath pot
  • Canning lids - if you already have jars

Frequently asked questions

Should I use a wide-mouth or regular sized canning jar?

This is up to you depending on what jars you have available and what size tomatoes you want to can. If you are wanting to can whole tomatoes, you will want to use wide-mouth jars. 

Why do you wash the outside of the jars after canning?

During the canning process, some of the liquid from the jars is often forced out of the jar. The jars will have a bit of the residue on the jars and can be sticky. Washing the jars before storing helps keep the jars from growing any bacteria on the outside of the jar. 

How do I know if my canned tomatoes are safe to eat?

I always store my canning jars without the canning bands. If the contents have gone bad, the canning lid will often become unsealed. You can spot this easily when the jar does not have a band. If the contents become cloudy, bubbly, moldy or develop an off smell, discard all contents and do not eat. 

How long will canned tomatoes last?

Canned tomatoes are safe to eat for many years. However, the quality of the tomatoes are best eaten within one year of canning. Always check each jar when opening to make certain there isn't an off odor or any mold or bubbling of the tomatoes before eating. 

Canning Tips

  • Wash canning lids in warm soapy water. Place lids in a dish with plain hot water before using. You do not need to boil your lids before using.
  • Examine jars for any defects, especially along rim. Do not use for canning if you find any chips or cracks.
  • Use good quality tomatoes. Do not use if rotting or moldy. 
  • Processing times vary because boiling time varies depending on your elevation. Always adjust processing times for your elevation (see chart)

Safe canned food

Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.

  • Always inspect your home canned food before eating
  • If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
  • Do not taste if in doubt!
  • Throw it out if -
    • the can is bulging, leaking or swollen
    • the container looks damaged or abnormal
    • the container spurts liquid or foam when opened
    • the food is moldy, discolored or smells bad
    • the seal is no longer intact when you examine the food

To use canned tomatoes

You can use these canned tomatoes in any recipe calling for diced tomatoes or crushed tomatoes. Depending on the recipe, you may need to first drain the tomatoes.

Some of my favorite recipe that include canned tomatoes:

  • Chicken pasta bake
  • Enchilada soup
  • Shredded chicken
  • Chili
  • Chicken tortilla soup

More canning recipes

  • Canning carrots
  • Canning dried beans
  • Blackberry jam
  • Orange marmalade
  • Apricot jam
  • Smoked Fish
  • Canning Peaches

At the end of your gardening season, don't let those green tomatoes go to waste! Make this savory green tomato relish!

Chopped tomatoes in a glass jar.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my canning recipes here!

  • Canning jars filled with food on a shelf.
    Episode 44 Canning Jars
  • Pouring turkey broth into a stock pot.
    Homemade Turkey Broth
  • An English muffin covered with peach jam.
    Peach Preserves
  • Canning jars filled with sliced peaches.
    Canning Peach Pie Filling

Listen to the recipe

You can listen to all the steps on how to can tomatoes on the podcast Preserving the Pantry! Just click on the play button below to listen now!

A jar of home canned tomatoes.

How to Can Tomatoes

Kathy
Step by Step Directions on how to can tomatoes
4.83 from 28 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Course canning
Cuisine American
Servings 8 Quarts
Calories 42 kcal

Equipment

  • Canning Jars
  • Jar Lifter
  • Large Canning Pot
Prevent your screen from going dark

Ingredients
  

  • 2-3 pounds tomatoes (per quart)
  • 2 Tablespoons Lemon Juice (per quart)
  • ½ teaspoon salt (per quart, optional)

Instructions
 

  • Blanch and peel tomatoes
  • Chop tomatoes into desired size
  • Add 2 tablespoons of lemon juice to each canning jar.
  • Add ½ teaspoon of salt to each quart jar (optional)
  • Add chopped tomatoes
  • Pour boiling water over tomatoes. Fill making certain you leave ½ inch headspace. Remove air bubbles by running a debubbler or plastic knife around inside of jar and tapping bottom of jar gently against counter.
  • Wipe rim of jars clean and add lid and band
  • Place jar in a water bath canning pot half filled with warm water. Add additional water so the water cover the jars by 1-2 inches.
  • Cover pot and bring to a roiling boil. Once boiling, lower temperature so there is a gentle but steady boil. Boil quarts for 45 minutes and pints for 40 minutes. (Add additional time for your altitude - see below)
  • Remove jars from canner and place on a towel or a baking rack to cool. Do not touch jars or tighten lids until at least 12 hours.
  • After jars have cooled, check lids for a proper seal by pressing on the center of each lid. The lids should not have any give in the center. Remove bands wipe down jars to remove any residue. Label and store in a cool, dark place.

Notes

  • Can use ½ teaspoon citric acid in place of the lemon juice
  • If using pint jars add 1 Tablespoon lemon juice 
  • Adjust recipe based on amount of tomatoes you have available and on the size of your canning pot. 
Canning Tips
  • Wash canning lids in warm soapy water. Place lids in a dish with plain hot water before using. You do not need to boil your lids before using.
  • Examine jars for any defects, especially along rim. Do not use for canning if you find any chips or cracks.
  • Use good quality tomatoes. Do not use if rotting or moldy. 
  • Always adjust processing times for your elevation: 
  • 1,001- 3,000 ft. - add 5 minutes
  • 3,001- 6,000 ft. - add 10 minutes
  • 6,001- 8,000 ft. - add 15 minutes
  • 8,001-10,000 ft. - add 20 minutes

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cupCalories: 42kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 157mgPotassium: 538mgFiber: 3gSugar: 6gVitamin A: 1889IUVitamin C: 34mgCalcium: 23mgIron: 1mg
Keyword canning tomatoes, how to can tomatoes, preserving tomatoes
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Resource: National Center for Home Food Preservation

More Canning

  • A large blue and white enamel pot on a stove.
    Water Bath Canning
  • Canning jars filled with cherries.
    Canning Cherries
  • Toasted English muffin topped with raspberry jam.
    Raspberry Jam without Pectin
  • Canning jars filled with chopped carrots.
    Canning Carrots
  • Facebook
  • Twitter

Reader Interactions

Comments

  1. don says

    September 17, 2021 at 7:44 pm

    3 stars
    i see no value in removing the bands from the kids, instead we tighten them after jars cool

    Reply
    • Kathy says

      September 18, 2021 at 5:48 am

      Hi Don,
      Removing the rings is completely optional. I always remove my rings for a couple of reasons. First, I remove them to double check to make certain they fully sealed. Then I wash my jars to remove any residue before I store them. Finally I keep my rings off while they are stored as another way to monitor the seal. It's very rare for the tomatoes to go bad, but does happen. If it does happen, the lid will often no longer be sealed. This is a personal choice and you can certainly leave them on if you prefer.
      Kathy

      Reply
      • Peggy Charette says

        October 04, 2021 at 6:29 am

        5 stars
        I have been canning for fifty three years, and have always remove my rings the next day. And it has work out very well. And look at the savings. The following year you only have to buy lids. And the rings last for years. I have saved a fortune doing this.and bye the way. I am very pleased with beyond the chicken coop.com so very well . In all my years I have never seen a recipes explain it so well. Keep up the good work. I am 100% satisfied. Wish I had seen your page before , for my other canner I had done. I have been on the Internet searching for recipes, like pickle beets, plain beets in water. I had a canning book for years. But I gave it away. What a mistake. But I was blessed I found you. So again thanks a million.

      • Kathy says

        October 04, 2021 at 6:38 am

        Thank you for your kind words! I grew up canning and so did my husband and we do a fair amount every year. I am trying to get more and more canning recipes published and will need to do a pickled beet recipe soon! Glad you enjoyed my site! 🙂
        Kathy

  2. Curly says

    September 10, 2020 at 12:58 pm

    5 stars
    We had lots of tomatoes this year so it was everything from chili sauce, marinara sauce, sundried tomatoes, canned bruschetta topping, toss whole tomatoes (skins on) in ziploc bags in the freezer, and of course these canned tomatoes...we call them stewed tomatoes. The only thing I added were 2-3 fresh basil leaves. My husband makes an awesome tomato base for mussels using these tomatoes. Great for those cozy winter nights!

    Reply
    • Kathy says

      September 10, 2020 at 8:00 pm

      It sounds like you've got quite a crop of tomatoes! So nice to have on hand. We also like to freeze the tomatoes whole with the skins on. They just slide right off when you run them under warm water and then pop the frozen tomato in a pot of chili or soup! Thanks for your comment! 🙂

      Reply
  3. Marcelyn Oliver says

    June 16, 2020 at 10:03 pm

    Kathy you sound like me. I was raised on a farm and live in the country once again. I love gardening, cooking and raising animals also. I live in a small rural community in Texas. Trying to remember if my mom added water to her tomatoes when she canned them. I haven’t canned in a while. She never added lemon juice either but I understand the reasoning now. I believe I can just can the fruit in their own juice. I’m anxious to try your other recipes too. Your canned goods look awesome. Can’t wait to canning again. Glad to have found a new country friend!

    Reply
    • Kathy says

      June 17, 2020 at 6:26 am

      Marcelyn,
      Good for you for getting back to your roots! There's nothing better than growing, preserving and eating your own produce. I haven't tried canning tomatoes just with their own juice, but I'd love to know your method. Let me know how they turn out. Welcome to Beyond the Chicken Coop!
      Kathy

      Reply
      • Bob says

        June 08, 2021 at 5:43 pm

        When I can quart jars after filling and packing with tomatoes there is very little space to add water. I use the extra tomato juice in the bottom of the bowl to top off. We have done 8 quarts so far this season and have lots left on the vine so more to come.

      • Kathy says

        June 08, 2021 at 6:13 pm

        Lucky you to have so many tomatoes! Your pantry will be filled!!! Adding the extra tomato juice is a great idea, just make certain you fill all the air spaces with some sort of liquid. 🙂

  4. Valentina says

    October 02, 2019 at 2:28 pm

    5 stars
    Oh my gosh, is that your cabinet full of beautiful canned goods? I'm SO impressed and it's so beautiful. This is a great post to keep on hand as a resource. Sometimes my dad's garden produces many more pounds of tomatoes than he can handle. 🙂 ~Valentina

    Reply
    • Kathy says

      October 05, 2019 at 6:28 am

      That is my cabinet. It's a closet we have in our basement that we store most of our canned goods. We canned quite a bit, but we have some empty jars in there too! 🙂

      Reply
      • Disappointed says

        August 08, 2021 at 6:09 am

        2 stars
        It’s important to leave a 1/2 inch headspace otherwise you will have something called siphoning happen. The tomato juice mixture will leak out from your jars and you will need to refrigerate those jars as food particles leaked underneath the rim. Bacteria can now grow more easily. I thought this was an important step left out in this recipe. I had to re-process all of my tomatoes due to siphoning.

      • Kathy says

        August 08, 2021 at 6:14 am

        Thank you for this reminder.

  5. Dawn - Girl Heart Food says

    October 01, 2019 at 7:30 am

    5 stars
    I have yet to can tomatoes, but I do use store-bought canned tomatoes on the regular! Love all your tips here, Kathy! You've totally inspired me to bottle up some of my own to last all winter long!

    Reply
    • Kathy says

      October 05, 2019 at 6:33 am

      These work great in any recipe calling for canned tomatoes! I hope you give them a try.

      Reply
  6. Alexandra @ It's Not Complicated Recipes says

    October 01, 2019 at 6:45 am

    5 stars
    So lovely to have these on hand, I am sure!

    Reply
    • Kathy says

      October 02, 2019 at 5:53 am

      We use them in so many different recipes!

      Reply
    • Kathy says

      October 05, 2019 at 6:37 am

      It is great to just grab what you need from our pantry.

      Reply
  7. David @ Spiced says

    October 01, 2019 at 4:38 am

    5 stars
    Every year, I say that I'm going to get into canning...and then I don't. This year, we only had a token garden, so we didn't end up with boatloads of produce like normal. (Well, except for jalapenos...and that's only because one jalapeno goes a long way!) This is an excellent how-to guide, though, Kathy. Totally hanging onto this in case we plant a legit garden next year!

    Reply
    • Kathy says

      October 02, 2019 at 5:55 am

      There's nothing wrong with having a small garden! The best part is harvesting and enjoying all your work!

      Reply
  8. Judy G says

    September 30, 2019 at 7:41 am

    5 stars
    Thanks for the lesson Kathy. Must be very satisfying to have all those canned goods ready for the winter.

    Reply
    • Kathy says

      September 30, 2019 at 4:40 pm

      I love having a fully stocked pantry!

      Reply
  9. annie@ciaochowbambina says

    September 30, 2019 at 7:11 am

    5 stars
    Won't these perfect when the snow starts flying....oh wait - they're perfect for you now!! Sorry - couldn't resist! 😉 (WOW!) Nothing better than canned tomatoes, my friend!

    Reply
    • Kathy says

      September 30, 2019 at 4:39 pm

      Yep, nothing like an early snow to make everyone a little frantic! I'm not ready for winter, although my pantry is stocked!

      Reply
  10. Mary Ann | The Beach House Kitchen says

    September 30, 2019 at 5:43 am

    Great idea for a post Kathy! I'm embarrassed to say I've never canned tomatoes. I have friends that do it every season though. I need to get on the ball!

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A canning jar filled with chopped tomatoes.
The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

More about me →

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Oatmeal Banana Muffins
  • Stacks of crispy golden fish on a white plate with a blue rim.
    Beer Battered Fish
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • A plate with baked pasta with cheese and tomatoes.
    Chicken Pasta Bake

Chicken Dinners

  • Strips of chicken, peppers and onions in a baked casserole.
    Chicken Fajita Casserole
  • Crispy chicken thighs on a white plate.
    Cast Iron Chicken Thighs
  • A chicken thigh with a sauce on a plate with rice and peas.
    Apricot Chicken
  • A plate filled with chicken legs covered in barbecue sauce.
    Baked BBQ Chicken Legs
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • A golden chicken thigh on a white plate with roasted potatoes and green beans.
    Chicken Sheet Pan Dinner

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

A canning jar filled with chopped tomatoes.

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Beyond the Chicken Coop LLC ®