Recipe · summer
Canned Whole Tomatoes
The classic hot-water-bath method for putting up whole tomatoes — plus the acid rules that keep it safe, since tomatoes sit right on the borderline between high- and low-acid foods.
Meal: preserveMain: tomatoHands-on: 90 min
Ingredients
- About 3 lb firm, ripe tomatoes per quart (1.5 lb per pint)
- 2 Tbsp lemon juice per quart (1 Tbsp per pint)
- 1 tsp salt per quart (1/2 tsp per pint), optional
Steps
- 1Score an X on the bottom of each tomato.
- 2Blanch in batches of 8–10 in boiling water for 1–2 minutes until skins split, then plunge immediately into an ice bath.
- 3Peel, then cut into halves or quarters.
- 4Pack into hot jars, pressing down so juice rises to cover the tomatoes, leaving 1 inch headspace.
- 5Add lemon juice and salt.
- 6Remove air bubbles, wipe rims, seal with new lids.
- 7Process in a water bath canner: 40 minutes for pints, 45 minutes for quarts, timed from a full rolling boil.
- 8Let jars cool undisturbed at least 12 hours before labeling and storing.
Meet the plant
- TomatoThe loud, generous neighbour who shows up with more than you asked for.
Tips that help here
- Canning Once-Frozen TomatoesFrozen tomatoes can be canned after thawing — but the texture changes, so choose the right finished product and follow safe acidification.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
More like this
- Roasted Tomato SauceCindy's favorite way to make tomato sauce — slow oven-roasting instead of stovetop simmering, for a richer flavour you won't go back from.
- Tomato JuiceUse the freshest, juiciest tomatoes for this — meaty varieties like Romas aren't the best choice here. Cindy's own shortcut: tomato powder and cold water make an instant glass any time of year.
- Tomato JamA rich, slow-cooked balance of sweet, savoury, and tangy — spread it on a BLT, grilled cheese, a burger, or a charcuterie board.