Canning tomatoes at home transforms your summer harvest into shelf-stable pantry staples that last months or even years. Whether you’re growing your own or buying from the farmers market, water bath canning is the safest, most accessible method for beginners. Unlike pressure canning, it requires no special equipment beyond what most kitchens already have. This guide walks you through the complete process so you can preserve your tomatoes with confidence.
How to Can Tomatoes Using the Water Bath Method
Water bath canning works by submerging sealed jars in boiling water, which heats the tomatoes, drives out air, and creates a vacuum seal as everything cools. Follow these steps precisely to ensure safe preservation.
What You Will Need
- Glass canning jars (quart or pint size), new lids, and screw bands
- A large pot deep enough to hold jars covered by 1-2 inches of water
- A jar lifter tool for safely removing hot jars
- A bubble remover and headspace measuring tool
- Fresh, ripe tomatoes (about 2.5-3 pounds per quart jar)
- Lemon juice or citric acid (1 tablespoon per quart) to ensure proper acidity
Steps
Prepare Your Jars and Equipment
Wash all jars, lids, and bands in hot soapy water and rinse thoroughly. Place clean jars upright on a clean towel. Fill your large pot with water and begin heating it to a simmer. Have all tools organized and within arm’s reach before you start processing tomatoes.
Blanch and Peel Your Tomatoes
Bring a separate pot of water to a rolling boil. Score the bottom of each tomato with an X. Working in batches, submerge tomatoes in boiling water for 30-60 seconds until the skin splits. Transfer to ice water, then slip the skins off. Core and remove any blemished spots.
Pack the Jars with Tomatoes
Working with one jar at a time, pack peeled tomatoes (cut in half if needed) into the jar, pressing gently so they release their juices. Leave 1/2 inch of headspace at the top. Add your acid (lemon juice or citric acid) to each jar for food safety, stirring gently to distribute.
Remove Air Bubbles and Wipe the Rim
Use a bubble remover tool to slide around the inside of the jar, releasing trapped air pockets. Top up the jar with additional tomato juice if needed to maintain the 1/2 inch headspace. Wipe the jar rim thoroughly with a clean, damp cloth to remove any residue that could prevent sealing.
Apply Lids and Bands
Place a new lid on each jar and screw the band on finger-tight (snug but not overly tight). The lid needs room to move slightly during processing. Do not retighten bands after processing, as this can break the seal.
Process Jars in the Water Bath
Place filled jars into the pot using a jar lifter, ensuring they are covered by at least 1-2 inches of water. The water should return to a rolling boil before you start timing. Process pint jars for 35 minutes and quart jars for 45 minutes at a rolling boil.
Cool and Check the Seals
Using a jar lifter, carefully remove jars and place them upright on a clean towel, spacing them several inches apart. Do not retighten bands or move jars for at least 12 hours. After cooling completely, check that the center of each lid is concave (curved inward). If any jars don’t seal, refrigerate immediately and use within 3 days.
Store Your Finished Canned Tomatoes
Remove screw bands once sealed jars have cooled. Label each jar with the contents and date. Store in a cool, dark place away from direct sunlight. Properly canned tomatoes will keep for 1-2 years. Discard any jars with mold, off-odors, or signs of leakage.
- Use tomatoes at peak ripeness for the best flavor and natural pectin. Underripe tomatoes may not seal properly and overripe ones can turn to mush.
- Don’t skip the acid step. Tomatoes are borderline on acidity, and lemon juice or citric acid is essential for preventing dangerous botulism. One tablespoon per quart is the standard.
- Altitude matters: if you live above 1,000 feet, add 5 minutes to processing time for every 1,000 feet of elevation. Check USDA guidelines for your exact location.
What to Look For in Canning Equipment
- Jar Capacity: Quart jars hold more product and reduce the number of jars needed, while pint jars are better for households that consume smaller quantities. Choose based on your family size and storage space.
- Pot Depth: Your pot must be at least 10-12 inches deep to allow water to cover jars by 1-2 inches plus accommodate vigorous boiling. Too shallow a pot results in uneven processing and sealing failures.
- Material Quality: Look for tempered glass jars designed specifically for canning, not recycled food containers. Heavy-duty glass prevents cracking from temperature changes. Metal bands and lids should be food-grade stainless steel.
- Tool Ergonomics: A well-designed jar lifter with a secure grip prevents dropping hot jars and burns. A bubble remover with measurement markings saves guesswork on headspace and air removal.
Ball Collection Elite Quart Mason Jars (Set of 12)
Best for: Anyone starting or expanding their canning operation
Ball’s classic quart mason jars are the gold standard for home canning. Made from durable tempered glass, they’re designed to withstand the thermal stress of water bath canning repeatedly. The wide mouth makes filling and retrieving tomatoes easy, and they come with lids and bands included. These jars are reusable for years with new lids each season, making them economical. Ball jars are compatible with all standard canning equipment and trusted by experienced canners nationwide.
Check Current Price on Amazon →Presto 01781 Stainless Steel Canning Pot
Best for: Canners on a tight budget who want a dedicated pot
This 21-quart stainless steel pot provides ample depth and capacity for processing up to seven quart jars simultaneously. The flat bottom ensures even heat distribution on electric stoves, and stainless steel resists corrosion from repeated water bath use. While basic in design, it includes a removable canning rack that holds jars safely off the bottom. At a mid-range price point, it’s an affordable upgrade from using a stockpot, especially if you plan to can multiple batches.
Check Current Price on Amazon →Ball Canning Essentials Kit (Jar Lifter, Canning Tool, Bubble Remover)
Best for: First-time canners who need essential tools without guesswork
This three-piece kit includes a jar lifter for safe removal of hot jars, a headspace measuring tool for consistent fills, and a bubble remover for releasing trapped air. Each tool is color-coded and labeled so beginners know exactly which to use and when. The ergonomic handles reduce hand strain during long canning sessions. This kit eliminates the frustration of hunting for individual tools and ensures you won’t accidentally use improper substitutes that could compromise sealing.
Check Current Price on Amazon →All American Model 921 Pressure Cooker / Water Bath Canner
Best for: Serious canners who want a multipurpose vessel that lasts decades
This heavy-duty aluminum canner doubles as a pressure cooker and water bath canner, offering versatility for those who plan to expand beyond tomatoes. The thick construction heats evenly and resists warping, and it holds up to seven quart jars. Built in the USA with a 30-year track record, it’s an investment piece that outlasts cheaper alternatives. While pricier upfront, the durability and dual functionality make it cost-effective over time.
Check Current Price on Amazon →Do I need to add salt or sugar to tomatoes before canning?
Neither is required for food safety, but both enhance flavor. Salt is optional and won’t affect preservation, while small amounts of sugar complement tomato acidity. Do not reduce the lemon juice or citric acid to add more salt or sugar—acidity is what prevents botulism.
Can I reuse canning lids and bands?
Screw bands are reusable indefinitely as long as they’re not bent or rusted, but flat lids should be replaced with new ones each canning session. The sealing compound on lids breaks down after one use. Reusing lids dramatically increases sealing failure rates and risks food spoilage.
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