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Tomato Water Bath Canning Guide

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This guide teaches beginners how to safely preserve fresh tomatoes using the water bath canning method. You will learn how to prepare the fruit and ensure proper acidity to prevent spoilage and foodborne illness.

Safety Warnings

  • Always add the specified amount of acid to every jar to prevent botulism, as modern tomato varieties can have dangerously low acidity.
  • Use caution when handling boiling water and hot jars to avoid severe burns.

Tools Needed

Water bath canner — Large deep stockpot with flat bottom, tight-fitting lid, and a rack to keep jars off the bottom
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Jar lifter — Stainless steel tongs designed for preserving jars
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Canning funnel — Wide-mouth glass or plastic funnel
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Bubble remover — Nonmetallic spatula or plastic headspace tool
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Materials

Preserving jars — Glass pint or quart jars with new lids and bands(As needed)
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Bottled lemon juice — Commercially bottled (not fresh) lemon juice(1 tbsp per pint / 2 tbsp per quart)
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Canning salt — Non-iodized canning salt(1/2 tsp per pint / 1 tsp per quart)
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Fresh tomatoes — Firm, disease-free, vine-ripened fruit(Approx 3 lbs per quart jar)
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Steps

1
Select firm, disease-free, vine-ripened tomatoes. Avoid using fruit from dead or frost-killed vines, as they may contain pathogens that canning cannot destroy.
Tip: Paste-type tomatoes like Roma or San Marzano are ideal due to their thick flesh and lower water content.
Select ripe, firm tomatoes Choose vine-ripened, disease-free fruit. Avoid damaged or frost-killed tomatoes.
2
Prepare the tomatoes by washing them and cutting a small X into the bottom of each skin. Dip them in boiling water for 30-60 seconds until skins crack, then immediately plunge into cold water to slip the skins off. Trim any green areas and remove the core.
Boiling water Ice water Blanch & peel tomatoes Cut X on bottom, dip 30-60s in boiling water, then plunge into ice water to slip skins off.
3
Wash jars and lids in hot soapy water. Heat jars in simmering water (180°F) to prevent thermal shock breakage. Ensure lids have an even sealing compound and jars have no nicks or cracks.
Tip: Do not boil the lids; keep them at room temperature.
180°F Lids at room temp Inspect & heat jars Check for nicks or cracks, wash in hot soapy water, keep jars hot (180°F) until filling.
4
Add the acidification agent directly to the empty, hot jars before filling. Use 2 tablespoons of bottled lemon juice (or 1/2 tsp citric acid) per quart, or 1 tablespoon (or 1/4 tsp citric acid) per pint.
lemon CA salt 2 tbsp lemon juice or 1/2 tsp citric acid Add acid to empty jars before filling. Use bottled lemon juice (not fresh) for consistent acidity.
5
Pack the tomatoes into the jars leaving 1/2-inch headspace. For 'Raw Pack', fill with raw tomatoes and cover with boiling water. For 'Hot Pack', boil tomatoes in water for 5 minutes first, then pack them and the cooking liquid into the jars.
Tip: Hot pack allows you to fit more tomatoes in each jar because they soften during pre-cooking.
1/2 in headspace Leave 1/2-inch headspace Pack tomatoes using a funnel. Hot pack: boil 5 min first. Raw pack: cover with boiling water.
6
Slide a nonmetallic spatula between the tomatoes and the jar wall 2-3 times to release trapped air bubbles. Wipe the jar rims with a clean damp cloth and screw the lids on until 'fingertip tight'.
cloth Remove bubbles & wipe rim Slide nonmetallic spatula to release air bubbles, then wipe rim clean before sealing.
7
Place jars in the water bath canner, ensuring they are covered by 1-2 inches of water. Bring water to a rolling boil and start the timer: 85 minutes for raw pack (all sizes), or 40 minutes for hot pack pints and 50 minutes for hot pack quarts.
Tip: If your altitude is above 1,000 ft, add 5 to 15 additional minutes to the processing time based on your elevation.
1-2 in above jars 40-85 min Process in boiling water bath Submerge jars 1-2 in under boiling water. Hot pack: 40-50 min. Raw pack: 85 min. Adjust for altitude.
8
Remove jars with a lifter and place them on a towel to cool undisturbed for 12-24 hours. Check seals by pressing the center of the lid; it should not flex. Remove bands, label the jars, and store in a cool dark place (50-70°F).
sealed 2026 Tomato 50-70°F Cool, check seals & store Cool 12-24 hrs undisturbed. Lid must not flex. Remove bands, label, and store in cool dark place.

Pro Tips

  • To avoid multiple small canning sessions, you can clean and freeze tomatoes as they ripen, then thaw and can them in one large batch of 30-40 pounds.
  • Always use non-iodized canning salt to keep the preserving liquid clear.
  • Never add thickening agents like flour or cornstarch before canning, as they interfere with heat penetration and acidity.

When to Call a Professional

If you are unsure about the safety of any canned product or have questions about processing times for your altitude, contact your local extension office.

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