Canned Tomatoes

Cook Time 1 hour 25 minutes
Servings 7 x 32oz (quart) mason jars


  • 20 pounds of ripe tomatoes washed throughly
  • 1 cup fresh lemon juice


  1. Prep the jars in a water canner. Set them on a rack and fill with water until jars are covered and boil for at least 10 minutes. Keep hot until ready for use.
  2. Place lids in hot water (not boiling) until ready for use.
  3. Blanch tomatoes in a another pot of boiling water for 45 - 60 seconds. Immediately place in an ice cold water bath.
  4. Remove skins (they should peel off easily - otherwise adjust blanching timing), remove stems and any bruised or discoloured areas.
  5. Pack whole tomatoes into the hot mason jar, pressing them close together. Try not too pack them too tightly or too loosely, they should be comfortably placed together so that they're aren't any big gaps . Use a wooden chopstick to help pack the tomatoes and remove air bubbles.
  6. Add two tablespoons of lemon juice, leaving 1/2 inch headspace from the top rim.
  7. Wipe rim and carefully place down lid. Screw on the bands until they are just tight (do not overtighten).
  8. Place jars in canner, ensuring the top of the jars are covered with an inch of water, and bring to a boil. Boil for 85 minutes.
  9. Remove the jars without tilting and cool upright for one day.
  10. Check seals (they should be curved downward, and when the band is removed you should be able to hold the jar by the edge of the lid).
  11. Store in a dark, cool place.

Recipe Notes

Each mason jar holds 7-8 tomatoes each.
I prefer canning whole tomatoes with no added salt so that I leave my options open for when I decide to use them.