Home Canning Tomatoes

Home canning tomatoes is excellent for preserving some of this great fruit which we often have in abundance during the late summer.

I prefer canning Roma tomatoes, as they are meatier than other varieties, and lend themselves well to making tomato sauce recipes when time permits, but any red tomato variety can be used for canning tomatoes.

Here are the home canning instructions for cold pack canning, using 1 quart wide mouth canning jars, and the water bath canning method.


  • large canner with basket insert for water bath canning
  • 1 quart glass canning jars, sterilized
  • new lids and screw-on tops
  • ripe red tomatoes without blemishes
  • lemon juice
  • pickling salt


  • Have canner, glass jars, lids and screw-on tops ready to go.
  • Wash tomatoes, then blanch by dropping into boiling water for about 1 minute.
  • Remove to a pan or sink of cold water immediately and pull off the skins.
  • Cut into quarters, halves, or leave whole.
  • Pack tightly into sterilized jars using a wooden spoon, this will create its own tomato juice.
  • Add 1 tsp. pickling salt and 1 tsp. lemon juice per 1 quart jar.
  • Using a knife, release all air bubbles from jar.
  • Fill jar to within 1" of top.
  • Seal jars with lids and tops.
  • Place in canner with warm water, covering jars by 1".
  • Bring to boiling.
  • Process for 35 minutes exactly.
  • Remove jars from canner as soon as processing time is finished.
  • Let jars stand without disturbing for 24 hours in a draft free place.

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