Simple, easy homemade Canned Tomatoes are a fantastic way to preserve the summer’s bounty. This recipe will show you how to make canned tomatoes simply and easily. You will probably be surprised by how simple it is!
Also, try some of our other tomato recipes like Homemade Tomato Juice, Tomato Jam, Homemade Canned Tomato Salsa, or Pomodoro Sauce.
Have you tried canning tomatoes before? We have done it many times, and I love using my own tomatoes, in soups, stews, sauces, and more, all year long.
This is why today I am going to show you how to make Simple Easy Homemade Canned Tomatoes and how really easy it is to accomplish this.
I received this recipe from a canning class that I took at The Cookbook Co. Cooks by Chef/Instructor Valerie Andrews and it is excellent.
Helpful Items for This Recipes
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There are a few essential tools that you need to get you started.
How To Remove a Tomato Skin
Tomatoes are easy to do and don’t require much chopping. They do require peeling, though, but that is an easy step that literally takes a minute.
I have a full post now on How to Remove a Tomato Skin. This will help guide you through the initial steps for canning or for other recipes.
It was Ken who was in the kitchen making these for the most part. He gets in rhythm, and I jump in when he wants help or a break.
Your herbs should be fresh and green, also not wilted or spotted. Using the best product will give you the best results in the end. This will also give you the best recipes that you add them into.
Ingredients for Canned Tomatoes
For this recipe you don’t need many ingredients. Very easy and minimal investment to get yourself started in the canning world.
Fresh tomatoes – I love getting a big box of tomatoes from the farmers’ market; they are inexpensive, and you can buy large quantities. I like field or roma tomatoes for canning.
Fresh herbs – The herbs of choice for me are basil and oregano. They give the tomatoes a lovely flavor and put you ahead of the game for your delicious stews, soups, etc.
Lemon Juice – This is needed to make the tomatoes more acidic for canning. You must use this for safe practices.
How To Can Tomatoes
All I put in my tomatoes is bottled lemon juice and fresh basil or oregano. They are pure and wonderful and with no sodium added.
We usually can anywhere between 45 and 90 lbs. This year, when I headed to the farmers’ market, I had set in my head that we would only do 45 lbs., but after I saw the delicious-looking tomatoes, I decided to do 60 lbs.
You can sterilize the jars, or I would at least give them a run through the dishwasher. The high acid in the tomatoes and lemon juice does prevent anything from growing. Don’t use lids or rims that have been dented, and always use fresh lids, but the rims, if dent-free, can be used again.
Preparing the Tomatoes
- To peel the tomatoes, you need to first blanch the tomatoes. Bring a large pot of water to a boil. Wash tomatoes and cut a small ‘x’ in the bottom of each tomato, on the bottom side. Place tomatoes in the boiling water, not enough to overcrowd. Cook for about 1 min. or until the skin just starts to peel off. Place the tomatoes in an ice bath to cool. The skins should just slide right off then. Cut tomatoes into quarters, and larger ones into eighths.
- Place a quarter of the tomatoes in a large pot and heat over medium heat. When they start to boil, crush the tomatoes with a potato masher. Then add the rest of the tomatoes, do not crush, and boil gently for 5 min. Turn off the heat.
- For each pint jar, add 1 Tbsp. lemon juice and one washed large herb sprig (shown basil and oregano in different jars). Fill the jars with the tomatoes to about 1/2″ head space.
- Wipe the rims with a damp paper towel and place the lids on and rims to finger tight. Process in a boiling water bath, covering with at least 1″ of water for 40 min. for elevations of 1000-3000 ft., 3,001 to 6,000 ft. for 45 minutes and 6,001 to 8,000 ft. for 50 min. Remove jars to a towel-lined counter and make sure they make a “popping” sound so that the lids are sealed.
- Cool completely and store. Canned tomatoes should be used within the year.
You can easily double, triple, etc. this recipe and use larger quart jars too. Any unsealed jars can be refrigerated and used within a couple of days.
Recipe Pro Tips!
Do I Need A Pressure Canner?
No, I don’t use a pressure canning method; I only use a water bath canner, which is much less expensive and way easier.
What Are The Best Tomatoes For Canning?
The other essential in the canning tomato process is fresh produce. Don’t can tomatoes that are mushy, black, or in any other way unpleasant looking. You want ripe, gorgeous, red, juicy tomatoes.
Romas, San Marzanos, or I like big, fleshy field tomatoes that you get from the farmers’ market.
Do You Have To Cook Down Tomatoes Before Canning?
Besides peeling, you don’t have to cook tomatoes, but I like to give them a bit of a head start and mash a few before adding more fresh ones, as you can see in the recipe.
Can You Leave The Skin On Tomatoes When Canning?
No, you want to remove the skin, and I have instructions for the above.
How Long Do Canned Tomatoes Last?
I use mine up in a time frame of 12-18 months.
How Do I Know If My Canned Tomatoes Are Still Safe To Eat?
Look for any signs of damage to the jar, such as leaking, bulging, denting, or punctures. Also, when opened, make sure the jar doesn’t spurt liquid, or have a foul smell or discoloration.
Is Adjusting For Altitude Really That Important?
Yes, I always adjust as I am at a higher altitude and I have a free handy calculation sheet called “Because Timing Matters” below.
Storage Instructions
Keep your tomatoes in a cool, dark place as this will help them store longer.
How To Use Canned Tomatoes
Canned tomatoes are amazing to have on hand all winter long. They are great for so many winter recipes like spaghetti sauce, stews, chili, and more. Here are some of our favorites!!
We love the canning process and it shows in our recipes. Here are more for you to enjoy!!
OTHER CANNING RECIPES
Canned Tomato Recipe
Video
Ingredients
- 9 lbs. fresh tomatoes
- Fresh sprigs of basil or oregano
- Lemon juice I use bottled for ease
- Sterile Jars
Instructions
- To peel the tomatoes, bring a large pot of water to a boil. Wash tomatoes and cut a small 'x' in the bottom of each tomato, on the bottom side. Place tomatoes in the boiling water, not enough to overcrowd. Cook for about 1 min. or until the skin just starts to peel off. Place the tomatoes in an ice bath to cool. The skins should just slide right off then. Cut tomatoes into quarters, larger ones into eighths.
- Place a quarter of the tomatoes in a large pot and heat over medium heat. When they start to boil, crush the tomatoes with a potato masher. Then add the rest of the tomatoes; do not crush, and boil gently for 5 min.
- For each jar, add 1 Tbsp. lemon juice and one washed large herb sprig. Fill the jars with the tomatoes to about 1/2" head space. Wipe the rims with a damp paper towel and place the lids on and rims to finger tight. Process in a boiling water bath covering with at least 1" of water for 40 min. for elevations of 1000-3000 ft., 3,001 to 6,000 ft. for 45 minutes, and 6,001 to 8,000 ft. for 50 min. Remove jars to a towel-lined counter and make sure they make a "popping" sound so that the lids are sealed.
- Cool completely and store. Canned tomatoes should be used within the year.
Comments & Reviews
Barbara says
This was so easy only have one problem my lids did not pop, I sealed and then but them in the water for about 45 minutes took out and still no pop. So should I start over throw out, any suggestions.
Tara Noland says
Hmm, never had that happen to all mine?? Are you sure they didn’t pop? Maybe they did without you noticing??
Desiree says
If you cook ahead, like I do, make your sauces, divide into freezer containers and freeze them. Don’t throw anything out. The sauces will keep in the freezer during the winter months. In spring, grow or get new tomatoes and try again. Don’t give up. Good luck.
Tara Noland says
Sounds great, thanks Desiree!
Nancy @ whispered inspirations says
I’ve never canned tomatoes but I would so try this! My neighbor cans tomatoes every year and he always gives us a couple to enjoy!
Melissa says
We are really excited to try and do some canning. And after reading your post we think we might get ready to get started!
Kia says
I’ve never canned anything myself. This seems super simple to do!
Jenn Gerlach says
This is the perfect time for this. I have a feeling the first frost is coming early this year.
Tales of A Ranting Ginger says
Last year I bought some items to do some canning but I did not actually get any done. It is on my list for this year!
Oriana @Mommy's Home Cooking says
Canning is fun and a great way to make sure you have delicious items all year round. Canning tomatoes is one of my favorites.
Ann E Bacciaglia says
I have always wanted to learn how to can tomatoes. I would love to make homemade sauce all year round. YUM.
Elizabeth Lampman says
I love canning items in the fall. I stock up my pantry and know that I will have delicious items all during the winter.
Tania says
My mom used to do a lot of canning. I would love to start with my girls. Thanks for the tips!
Liz Mays says
This is so cool. I need to start doing things like this. It would be nice to have more fresh, natural ingredients around.
Dawn Lopez says
I’ve been wanting to try canning for quite a while now and this looks like an easy way to start. We use tomatoes so much it would be great to have some ready for cooking all the time. Plus I bet they taste SO much better than store bought ones.
Lisa Favre says
Canning is something I’ve always wanted to venture in but never had the guts to. These canned tomatoes seem delicious!
Ginger says
I’ve never canned anything and I’m excited to try this! I’m just wondering if you can taste the lemon juice when using the finished product. Thanks.
Tara Noland says
No, you can’t at all. I use these tomatoes in all my recipes and love them. If anything it just boosts the tomato flavor! If you need more help you can purchase my little eBook. https://noshingwiththenolands.com/ebook/ Happy Canning!
Arnold Coda says
Not in my experience. At most, I use a teaspoon per pint, tablespoon per quart.
Reesa Lewandowski says
I have always wanted to can my own food but have just never taken the time to really get into it. These look awesome and your tips for it are sure to help people that already can.
Bill S says
These canned tomatoes look amazing! I have never canned before, these look like they would be easy to do at home.
Jeanette says
I have never can do anything, but my friend cans all the time. The one thing she is always been afraid to candies tomatoes because if they are not done correctly you can get really sick. I’m going to show her this post I bet that will help her a lot.
Jen Weidner says
Canning tomatoes is so easy and safe! It’s probably one of the safest things to can because of the high acid content.
Tara Noland says
I agree, it is a great way to start canning and get the full enjoyment from it too!!
Amanda says
I only have rosemary available at the moment. Do you think that would taste ok in this recipe or would it be too overpowering??
Arnold Coda says
Basil or sage would be better, I think. Either adds a subtle flavor. I prefer sage. I love rosemary, but it’s sort of like garlic – very easy to use too much. Problem is that knowing what’s too much ain’t easy. If you’re putting up a few or several jars, add rosemary in different amounts to one or two jars. See how you like it. Even if it’s “too much”, you’ll still be able to use the tomatoes.
Stacie says
I would love to have my own canned tomatoes in my pantry. I need to do plant some tomatoes next year and do some up.
Gina says
I have never canned, but your directions make a lot of sense. I miss the summers when we had plenty of tomatoes! The past two, the animals in the area have decimated our garden. It’s been so disappointing!
Sue says
Put up tall post on each end garden, (4) then run wire all away round top. Put 3 foot or 4 foot poultry fencing around bottom, fix an opening you can come and go . Buy bird netting and clothes pins. Clip fencing onto the wire about every 3 feet. Then you clip the bottom netting onto the fence about every 6 feet. Keeps all animals out of ours so far.
Jennifer says
I’ve never made and canned anything before. I guess I just always thought it would be too difficult, but your instructions actually look extremely easy. Maybe I’ll give it a try after all. I’d love to have a few extra jars of tomatoes for meals during the week!
Felicia Hernandez says
Just made 4 quart jars of Roma tomatoes & 3 quart jars of my homemade sauce using the recipe for making homemade tomato sauce !!!! Now Im set for awhile for easy prep homemade sauce or marinara sauce on pizza!!!
Tara Noland says
So happy you enjoyed canning from our recipe!! It is a great accomplishment, enjoy the fruits of your labors.
Jessica Robinson says
It’s recommended by the USDA to pressure cook anything like tomatoes. It’s also highly recommended to sterilize jars. These are very important food safety steps.
Tara Noland says
I guess it depends on where you read but I feel the safer the better. I don’t own a pressure cooker and from the USDA I read this, “It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.” I do sterilize my jars and always have.
Sandra Prue says
Making canned tomatoes as we speak! Family loves them and it’s so simple❤️❤️
Happy Canner
Tara Noland says
Looooove, canning and these are so simple, AGREED!!
Ronnie says
Water bath canning is the only way I’ve ever done tomatoes – the National Center for Home Food Preservation has recipes specifically for water bath canning tomatoes. This recipe follows those safety precautions.
Tara Noland says
Yes, being careful with canning is a key. I have done it for so many, many years. You can’t skimp. Doing Pomodoro sauce as we speak! Stay tuned!
Frank says
You don’t need lemon juice My great Grand parents from Italy never ever used lemon juice And it’s called Tomato Gravy once it’s done and Meatballs or Sausage any meat added It’s your Sunday Gravy South Philly traditional Dinner after church Also Jersey tomatoes are the best Roma s
Tara Noland says
Yes, I understand that there are a lot of recipes that don’t do what we do today but it is now recommended for canning tomatoes. We so love them and have a basement full of jars of tomatoes again.
Kim says
Yep! Me too! I’ve NEVER pressure canned tomatoes! It’s completely unnecessary because of the acid in tomatoes.
Kim says
Actually there is no need to pressure can tomatoes because of the acid in tomatoes. I’ve never pressure canned tomatoes, neither has my mother in law.
Tara Noland says
I only water bath tomatoes and not pressure can them. With the added acid from the lemon juice they are safe then.