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Beginner's Water Bath Canning: How to Can Tomatoes Safely at Home

Learn how to can tomatoes safely and easily with this step-by-step beginner’s guide. Preserve your garden’s summer bounty into delicious, shelf-stable jars that stay fresh for up to 18 months while retaining 95% of their nutrition.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 7 quart jars (about 14–18 cups)
Course: Preserving
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 10 lbs fresh tomatoes Roma, San Marzano, or beefsteak
  • 1/4 cup bottled lemon juice or 1/2 tsp citric acid per quart
  • 1 tsp canning or kosher salt optional
  • Water for blanching and canning

Method
 

  1. Wash tomatoes under cool water, removing stems and blemishes.
  2. Bring a large pot of water to a boil and prepare a separate bowl of ice water.
  3. Blanch tomatoes in boiling water for 30–60 seconds, then transfer to ice bath.
  4. Peel off skins, remove cores, and chop tomatoes to desired size.
  5. Sterilize canning jars by boiling for 10 minutes; keep warm until ready to fill.
  6. Combine chopped tomatoes, lemon juice, and optional salt in a large pot. Simmer for 5 minutes.
  7. Fill jars with hot tomato mixture, leaving 1/2 inch headspace. Remove air bubbles.
  8. Wipe rims clean, apply lids, and screw on bands fingertip tight.
  9. Process jars in a boiling water bath for 45 minutes (quarts) or 40 minutes (pints). Adjust for altitude if needed.
  10. Cool jars 12–24 hours, check seals, and store in a cool, dark place.

Notes

Always use bottled lemon juice or citric acid for consistent acidity. Store sealed jars in a cool, dark location up to 18 months. Once opened, refrigerate and use within 5–7 days.