Serves 10
90 min
Canned Whole Tomatoes Using a Pressure Canner or Boiling-Water Bath
Recipe GLPRbe307f0e1b2445
A safe home-canning recipe for preserving whole plum tomatoes using either a pressure canner or boiling-water bath method. Fresh, ripe tomatoes are packed into sterilized jars with lemon juice or citric acid for proper acidity, then processed to create shelf-stable canned tomatoes for year-round use. This recipe yields 10 servings (approximately 5 pints).
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds Whole, ripe plum tomatoes, free of all damage
Lemon juice or citric acid (2 tablespoons lemon juice OR 1/2 teaspoon citric acid)
1 teaspoon Sea salt or kosher salt, optional
Directions
Prepare your canning equipment: Sterilize 5 pint-sized glass jars (or equivalent) by running them through a hot dishwasher or by boiling them in water for 10 minutes. Keep them hot. Prepare lids and bands according to manufacturer instructions.
Wash the plum tomatoes thoroughly under cool running water and inspect each one carefully, discarding any with blemishes, cracks, or soft spots. Pat dry with clean paper towels.
Bring a large pot of water to a boil. Working in small batches, submerge tomatoes in boiling water for 30–60 seconds until the skin begins to split. Using a slotted spoon, transfer blanched tomatoes to an ice bath to stop the cooking process.
Once cooled, peel away the skin from each tomato using a small sharp knife or your fingers. Leave the tomatoes whole, removing only the skin.
Add 2 tablespoons of lemon juice (or 1/2 teaspoon of citric acid) to the bottom of each hot sterilized pint jar. If using salt, add 1 teaspoon to each jar.
Pack the whole peeled tomatoes into each jar, leaving 1/2 inch of headspace at the top. Do not add water; the natural juice released by the tomatoes is sufficient.
Remove any air bubbles by sliding a clean, non-metallic spatula around the inside of each jar. Wipe the jar rim with a clean, damp cloth to remove any tomato residue.
Place a hot lid on each jar and screw the band on fingertip-tight (snug but not over-tightened).
For pressure canning: Process the filled jars in a pressure canner at 10 PSI (weighted gauge) for 25 minutes for pints. For boiling-water bath: Process the filled jars in a boiling-water bath canner for 85 minutes for pints. Follow your canner's specific instructions for your altitude.
Remove jars from the canner and set them upright on a clean towel to cool at room temperature for 12–24 hours. You should hear a 'ping' sound as each lid seals; press the center of each cooled lid—it should not flex or move.
Label each jar with the contents and date. Store sealed jars in a cool, dark place. Refrigerate any jars that do not seal properly and use within 3 days.
