How to Can Tomatoes Using the Water Bath Method

This easy guide explains how to can tomatoes at home using the water bath method. You will find a video tutorial, clear step-by-step instructions, safety reminders, and a printable-style recipe card so you can preserve fresh tomatoes with confidence.

Home canning tomatoes is one of the simplest and most useful ways to preserve the flavor of ripe summer tomatoes. If you have ever wondered how to turn fresh tomatoes into shelf-stable jars for sauces, soups, stews, chili, and casseroles, this guide walks you through the process from start to finish.

The video below shows the full process of water bath canning tomatoes and explains basic canning best practices. Written instructions are also included beneath the video, so you can follow along at your own pace. Whether this is your first time canning or you simply need a refresher, these directions are designed to be practical, clear, and easy to use in a real home kitchen.

Once you learn the basics of home canning tomatoes, it becomes a rewarding food preservation method you can use again and again. Tomatoes are a wonderful place to begin because they are versatile, affordable in season, and useful in so many everyday meals. You can use fresh ripe tomatoes such as Roma, plum, grape, or other varieties, as long as they are in good condition and prepared properly.

Home canned tomatoes are especially handy because they can often be used in place of diced tomatoes or crushed tomatoes in pasta sauces, soups, stews, chili, casseroles, and slow cooker recipes. Having jars ready on the shelf makes weeknight cooking easier and helps you enjoy the taste of fresh tomatoes long after the season has passed.

Keep reading for the full water bath canning method, helpful notes, storage tips, and a clean recipe card for canning tomatoes at home.

Note: Safe canning depends on careful preparation, clean equipment, correct acidity, proper processing times, and common sense. Each reader is responsible for following current safe canning practices when preserving food at home.

This tutorial was filmed in a real working kitchen, where everyday cooking and canning happen.

Recipe Ingredients

• Fresh ripe tomatoes
• Bottled lemon juice or citric acid

Step-by-Step Guide to Canning Tomatoes in a Water Bath

Fill a large pot with water and bring it to a boil. Add the tomatoes, working in batches if necessary, and boil until the skins begin to split.

Remove the tomatoes with a slotted spoon and transfer them to a dish. Let them cool slightly, then repeat until all tomatoes have been prepared this way.

Fill the water bath canner with water and bring it to a low boil.

If you are using a regular large pot instead of a canner, place a dish towel on the bottom to help protect the jars.

Add the jars and lids, but not the rings, and let them simmer until you are ready to fill them.

Gently remove the skins from the warm tomatoes. Cut off the tops if desired.

Drain the pot used for boiling the tomatoes, then return the peeled tomatoes to that pot.

Use a chopper or potato masher to break up the tomatoes while bringing them to a boil over medium-high heat. Reduce the heat and boil gently for 5 minutes, stirring often.

Carefully remove the hot jars from the canner and drain the water back into the canner. Place the jars on a dish towel-lined countertop.

Using a canning funnel, fill each jar with hot tomatoes, leaving 1/2 inch of headspace at the top.

Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each filled jar.

Wipe the rim and upper sides of each jar with a damp paper towel so the lid can seal properly.

Place a lid and ring on each jar. Tighten the ring lightly, but do not over-tighten.

Use canning tongs to lower each jar into the water bath. Make sure the water covers the jars by at least 1 inch.

Cover the canner and bring the water to a rolling boil. Once the rolling boil begins, process pint jars for 35 minutes and quart jars for 45 minutes.

When processing is complete, remove the jars from the canner and place them on a dish towel-lined counter.

Allow the jars to cool completely before removing the rings and checking the seals.

Storage

Store homemade canned tomatoes in a cool, clean, dry place away from direct heat and sunlight. When properly processed and stored, canned tomatoes can last up to 12 months. Before using any jar, check that the seal is intact and inspect the contents. If a jar looks or smells unusual, do not use it.

Recipe Notes

• As a general guide, plan on about 3 pounds of tomatoes for each quart jar or about 1.5 pounds of tomatoes for each pint jar.
• Use bottled lemon juice or citric acid for consistent acidity. Fresh lemon juice can vary in acidity and is not recommended here.
• Leave the correct 1/2-inch headspace so the jars can seal properly during processing.
• Do not over-tighten the rings. They should be fingertip-tight so air can escape during processing.
• Allow jars to cool undisturbed before removing the rings and storing them.
• A canning funnel, jar lifter, large pot or water bath canner, clean jars, lids, and rings make the process much easier.

You may also like these posts:

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How to Put Up Tomatoes (Freeze Tomatoes the Easy Way)

And more things to can:

Sweet Pickles

Chow Chow Recipe (Southern Relish)

Easy Pickled Onions

Green Tomato Relish

Recipes that use canned tomatoes:

Tomatoes and Okra Recipe with Bacon

Easy Tomato Soup Recipe

Slow Cooker Pasta Fagioli

Mexican Cornbread Casserole

Slow Cooker Tacos With Ground Beef

Skillet Lasagna

Preserve today and enjoy tomorrow!