How to Can Tomatoes Safely

1. 1

   Gather & Clean

   30 min

   Sterilize jars, lids, and bands; wash ripe, blemish-free tomatoes thoroughly.

2. 2

   Prep Tomatoes

   45 min

   Blanch, peel, core, and then chop or crush tomatoes as desired for your recipe.

3. 3

   Add Acid

   5 min

   Add 1 Tbsp bottled lemon juice or 1/4 tsp citric acid per pint jar to ensure safety.

4. 4

   Fill & Vent

   20 min

   Pack hot tomatoes into hot jars, leaving 1/2-inch headspace, and remove air bubbles.

5. 5

   Seal Lids

   5 min

   Wipe jar rims clean, center new lids, and apply bands finger-tight.

6. 6

   Process Jars

   45-90 min

   Process filled jars in a boiling water canner for the recommended time based on altitude and jar size.

7. 7

   Cool & Verify

   12-24 hr

   Let jars cool undisturbed for 12-24 hours, then check that lids are concave and sealed.

8. 8

   Store Properly

   5 min

   Remove bands, label jars, and store them in a cool, dark, dry place for up to 18 months.