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How to Can Tomatoes

mediumGardening4-6 hours10 steps

Safety Warnings

  • Ensure all jars and lids are sterilized to prevent spoilage
  • Follow strict processing times to avoid botulism
  • Use caution when handling boiling water and hot pressure canners

Tools Needed

Canning jars — Mason-style with lids and rings
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Water bath canner or Pressure canner — Large capacity
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Jar lifter — Tongs for safe removal of hot jars
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Bubble remover — Plastic spatula or tool
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Funnel — Wide-mouth canning funnel
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Materials

Fresh tomatoes — Firm and ripe(As needed)
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Canning salt — Non-iodized(Per recipe)
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Citric acid or Lemon juice — For acidification(Per recipe)
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Steps

1
Wash and sort tomatoes, removing any bruised or damaged fruit.
Tip: Use only high-quality, firm tomatoes for the best shelf-life.
2
Prepare the tomatoes by peeling, chopping, or crushing depending on the desired end product.
Tip: Blanching in boiling water for 30 seconds makes peeling easier.
3
Sterilize canning jars and lids in boiling water.
Tip: Keep jars hot until they are ready to be filled to prevent cracking.
4
Add acidification (citric acid or lemon juice) to each jar to ensure safe pH levels.
Tip: This is critical for preventing botulism in low-acid environments.
5
Pack the prepared tomatoes into the sterilized jars, leaving the appropriate headspace.
Tip: Leave about 1/2 inch of headspace for a proper seal.
6
Run a bubble remover tool around the inside of the jar to release trapped air.
Tip: Air bubbles can interfere with the sealing process.
7
Wipe the rim of the jar clean and apply the lid and ring, tightening until fingertip tight.
Tip: Avoid over-tightening the rings.
8
Process the jars in a water bath or pressure canner for the recommended time.
Tip: Ensure the water covers the tops of the jars by at least one inch.
9
Remove jars carefully using a jar lifter and set them on a towel to cool undisturbed.
Tip: Do not tap the lids to check the seal immediately; wait 12-24 hours.
10
Check for a vacuum seal by pressing the center of the lid; it should not pop back.
Tip: Store sealed jars in a cool, dark place.

Pro Tips

  • Always follow a verified canning recipe for processing times.
  • Use non-iodized canning salt to keep the liquid clear.

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Sources

Synthesized from 12 verified sources:

Gutenberg: Farm Gardening GuideView →
Old Farmer's AlmanacView →
Old Farmer's AlmanacView →
Old Farmer's AlmanacView →
Companion Planting DatasetView →
Old Farmer's AlmanacView →
Gutenberg: Manual of GardeningView →
Gutenberg: War Gardens GuideView →
Old Farmer's AlmanacView →
Old Farmer's AlmanacView →
Cornell ExtensionView →
Cornell ExtensionView →