How Long To Pressure Cook Tomatoes

Canning Tomatoes: Extended, Step-By-Step Directions for Raw Pack

Gather Canning Supplies for Canning Tomatoes:

pressure canner
canning jars
canning lids and rings
jar lifter and canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths

Ingredients:

tomatoes – I'm using Roma tomatoes on this page, but other varieties work as well.
canning salt (optional)
lemon juice (or citric acid)

Start by preparing your jars and getting water in your canner heating. (See information below about using water bath canning vs. pressure canning.)

Peel the Tomatoes

A blancher basket of tomatoes sitting a pot of boiling water.

Depending on the size of the tomato, blanch 4 to 6 at a time. In these pictures, I am working with Roma tomatoes. I like them for canning because they are meatier than other tomatoes. They are smaller, so I can fit more in the blancher at one time.

If you have a blancher or blanching basket, that makes it easier, but you can also just use a slotted spoon and a big pot of boiling water.

How Do You Can Fresh Tomatoes?

Wash tomatoes and dip in boiling water for 30-60 seconds or until you see the skins split. Start counting as soon as your tomatoes hit the water. DON'T wait for the water to come back to a boil to start your count time.

Lifting a handful of peeling tomatoes from a pot of water.

When you remove the tomatoes, drop them immediately into a sink or bowl of cold water to stop the cooking.

Slip off skins and quarter tomatoes. The skins should just slide off in your hands. Occasionally I'll use a knife on some stubborn spots.

Squeezing tomatoes out of their skins and plopping them into an empty canning jar.

Add bottled lemon juice or citric acid to the jars: Use 2 Tbsp. lemon juice per quart or 1 Tbsp. lemon juice per pint. (For citric acid, use 1/2 tsp. per quart or 1/4 tsp. per pint instead.) If desired, also add 1 tsp. of salt per quart or 1/2 tsp. salt per pint to the jars, if desired.

As you skin the tomatoes, slice them in halves or quarters, whatever you you prefer. (I will sometimes even leave my Roma tomatoes whole.) Place them directly into your jars.

Your jars should be warm when you are working with your tomatoes. I'll usually just have them in a sink or pan of hot water. You can also run a dishwasher rinse cycle with the jars and then leave them in the steamy dishwasher until you are ready to fill each one. Learn why sterilizing jars isn't required.

Pressing tomatoes down into quart canning jars.

Press down on the tomatoes in the jar until spaces between them fill with juice. This will crush them slightly. Leave 1/2-inch headspace.

Repeat steps until all tomatoes are skinned and chopped. You may need to let your water come back to heat in between batches in the blancher.

Using an orange peeler to release bubbles from a jar of tomatoes.

Remove air bubbles with a small utensil–I find an orange peeler works great for this step.

Be sure and wipe the rims of your jars clean before placing your lids on. If there are bits of food, it may interfere with the seal. Place lids on the jars and process according to Water Bath or Pressure Canning Instructions.

Remember how your jars were hot when you filled them? They will most likely cool when you add the tomatoes, thus you should have the water in your canner warm/hot, but not boiling hot. You don't want a drastic change in temperature. Canning jars are pretty sturdy, so they will handle some temperature change…but I'd still not risk placing cool or even room temperature jars in boiling water.

So in short, have the canner water hot, but not boiling hot, when you fill it with the jars.

Don't Add Water!

Now keep in mind these are raw packed in their own juice. You should not add water to your jars. If you add water, you change the acidity and there are different processing instructions in those circumstances.

Tomato solids floating on top of tomato liquid in the jars.

Also, keep in mind that these tomatoes will float (like in the picture above). It is just a fact of this method of canning. Tomatoes will end up at the top of the jars after processing with more liquid at the bottom.

It is prettier to make a tomato sauce, but this style of whole tomatoes has its place in many of my recipes, so I always do a bunch like this. With this style, you can even pull out the tomatoes in the middle of winter to put on a salad. Definitely mushier than fresh, but they still hold together well enough.

Processing Directions for Canning Tomatoes

Processing for a Pressure Canner

Process both pints or quarts for 25 minutes.

Processing for a Water Bath Canner

Process both pints or quarts 85 minutes.

(Be sure to adjust processing according to your altitude, using charts below. For more information, see this altitude adjustments page.)

Recipe Card

Open quart canning jars filled with tomatoes.

Canning Tomatoes Raw Pack

Course Side Dish

Cuisine American

Tomatoes
Canning salt optional
Lemon juice or citric acid

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

See full water bath canning instructions here.

Raw Pack only

Peel tomatoes.
Halve or quarter tomatoes. (You can leave small or roma tomatoes whole.)
Add lemon juice to hot jar, 2 Tbsp. per quart or 1 Tbsp. per pint. (For citric acid, use 1/2 tsp. per quart or 1/4 tsp. per pint instead of the lemon juice.) If desired, add canning salt (1 tsp. per quart or 1/2 tsp. per pint).
Pack tomatoes into jar, pressing down to fill space with juice.
Leave 1/2" headspace.
Remove air bubbles, wipe the rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below.

Processing with a Water Bath Canner

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.

When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude.

After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours.

When they are cooled remove the metal bands, check the seals, label the jars and store them away!

Processing with a Pressure Canner

Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner.

Put the lid on the canner leaving the weights off. Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.

Allow the steam to 'vent' for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.

When the pressure reaches the pressure required for your altitude (check the chart below) that is when you'll start your time. Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.

When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.

Remove the weight and wait 5 minutes.

Open the lid to allow steam to escape. (carefully don't let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.

Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.

When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.

Processing Instructions for Water Bath Canner

Processing Times for Water Bath Canner (Raw Pack)

Altitude – Pints and Quarts are Processed the Same

0-1,000 ft – 85 minutes

1,001-3,000 ft – 90 minutes

3,001-6,000 ft – 95 minutes

Above 6,000 ft – 100 minutes

Processing Instructions for Pressure Canner

Process pints or quarts 25 minutes, adjusting for altitude.

Processing Times for Pressure Canner (Raw Pack)

Altitude – Dial Gauge

0-2,000 ft – 11 pounds

2,001 – 4,000 ft – 12 pounds

4,001 – 6,000 ft – 13 pounds

6,001 – 8,000 ft – 14 pounds

Altitude – Weighted Gauge

0-1,000 ft – 10 pounds

1,001 – 8,000 ft – 15 pounds

Adapted from: The National Center for Home Food Preservation

Last Updated: 5/15/2021

Keyword canning tomatoes raw pack, Home Canning, Pressure Canning

Canning Tomatoes Tips & FAQs

A Quick Cleanup Tip for Canning Tomatoes

When I'm canning tomatoes, I like to have two pots set up in my double sink. The one on the left is for the cold water to cool the tomatoes as they come out of the blancher. The one on the right is to catch the skins as I slide them off.

The pots are lower than if you set them on a counter, making it easier on the arms, while the sink makes for easy cleanup.

Peeling Tomatoes Tip: Freeze Your Tomatoes First

I explain how to peel your tomatoes in this article, but another option is to freeze your tomatoes prior to canning them. When you thaw them out, the skins slip right off. Check out this page for more information. Information about freezing tomatoes can be found here.

Do You Have to Add Lemon Juice When Canning Tomatoes?

What's this about lemon juice? For more information why acidifying your tomatoes is important, please read Canning Tomatoes Safely.

Do you really need lemon juice/citric acid? What's the big deal, anyway?

Air Bubbles Inside the Jars of Tomatoes?

Question:

Hi I just completed 7 pints of tomato's using its own juice. I followed the Ball instructions.

My jars are cool and are sealed; however, I just noticed small air bubbles inside jars. My jars look perfect otherwise.

Is this normal? Do I have to redo again? These bubbles are on top of liquid along the jar walls only and very small. Thank you in advance for any help given.

Answer:

Yes, this is normal. I sometimes get this in my jars too.

Won't the Tomatoes Be Cold When Put Into Hot Jars?

Question:

I have a question about canning tomatoes…I am suppose to heat up my jars and lids, then add tomatoes. My question is, after putting the tomatoes in boiling water so the skins split, then into ice cold water to stop them from cooking.

Ok, the question is…won't the tomatoes be cold when I put them in the hot jars? And couldn't that cause jar to break? I am a newbie and this will be my first attempt at canning anything, and I just don't want to make a huge mistake.

Answer:

Yes, you are right. The jars do cool down when you add the tomatoes. They won't be cold though. They might be sort of lukewarm or even end up room temperature. That is why you want the water in your canner hot, but not boiling hot. It can be a bit hotter than your jars; canning jars are pretty sturdy, but don't have a drastic difference in temperature. Great question.

Canning Spaghetti Sauce

By: R Blondin

Hi, I just found your site today and I am very excited – lots to learn! But I do have a question – You state more than once that if someone is canning vegetables, it must be done in a pressure cooker. Why?

My mother had a pressure cooker blow up on her so she stopped using it; therefore, I have never learned how to use a pressure cooker and I don't own one.

I want to make spaghetti sauce, so I am wondering if I can just add the lemon juice to each jar and then just use the water bath? If this is ok, then how many minutes should I leave the tomatoes in the hot water?

Answer:

Hi there, great question.

The reason you must use a pressure canner is that vegetables are a low-acid food and are a risk for botulism. Here are some pages on canning safety that you might be interested in: Canning Safety.

Assuming your spaghetti sauce has some vegetables (onion, green peppers, carrots, or other), you will need to use a pressure canner to process it.

Hope that helps.
Sharon

Tips for Home Canning Tomatoes

It's tomato season, and you've got a counter full of tomatoes beckoning you. Before you start canning, here are 3 things you should know about home canning tomatoes.

Freezing Tomatoes

Freezing tomatoes can be as straightforward or as complicated as you want it to be. With or without skin, cut or whole, SimplyCanning.com covers it all with a 'how to' video included.

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Source: The National Center for Home Food Preservation

Page Last Updated: 6/24/2021