Canning Whole Tomatoes: A
Comprehensive Guide
Tomatoes are one of the most versatile fruits used in many dishes around the world. They are used in
soups, sauces, stews, and many other dishes. However, fresh tomatoes have a short shelf life, which
means that they can spoil quickly if not used soon after they are harvested. To overcome this problem,
canning whole tomatoes is a great solution.
Canning whole tomatoes is a process of preserving them by sealing them in airtight containers. This
method is not only useful for preserving tomatoes, but it also enhances their flavor, making them taste
even better than fresh tomatoes. Cheap canned tomatoes
In this article, we will guide you through the process of canning whole tomatoes, from selecting the right
tomatoes to storing the canned tomatoes.
Selecting the Right Tomatoes
The first step in canning whole tomatoes is to select the right ones. It is essential to choose the ripe,
firm, and fresh tomatoes for canning. Overripe or soft tomatoes will not give good results when canned.
Choose tomatoes that are free from any bruises or blemishes.
Washing the Tomatoes
Once you have selected the tomatoes, it's time to wash them. Rinse the tomatoes in cold water to
remove any dirt, debris, or residue on their surface. Gently scrub the tomatoes with your hands to
remove any stubborn dirt.
Peeling the Tomatoes

Peeling the tomatoes is an optional step, but it's recommended as it will make the canning process more
manageable. To peel the tomatoes, use a sharp knife to make a shallow "X" at the bottom of each
tomato. Boil water in a pot, and place the tomatoes in the boiling water for 30 to 60 seconds or until the
skin starts to peel off. Remove the tomatoes from the boiling water and plunge them into cold water
immediately. The skin will come off easily.
Filling the Jars
Before filling the jars, it is essential to sterilize them to prevent any bacteria growth. You can sterilize the
jars by boiling them in water for 10 minutes or by putting them in a preheated oven at 225°F for 10
minutes.
Next, fill the jars with the peeled whole tomatoes. Make sure to leave a 1-inch headspace at the top of
the jar. Add 1 teaspoon of salt per quart of tomatoes if desired. Fill the jar with hot water, leaving 1/2
inch headspace at the top.
Processing the Jars
Once the jars are filled with tomatoes and hot water, it's time to process them. Processing the jars
involves heating them to kill any bacteria that may cause spoilage. There are two methods of processing
the jars: water bath canning and pressure canning.
Water Bath Canning: Place the jars in a pot of boiling water, making sure that the water level is 1 to 2
inches above the tops of the jars. Cover the pot and boil for 45 minutes to an hour, depending on the
size of the jars and your altitude.
Pressure Canning: Pressure canning is a faster method of canning and is suitable for low-acid foods such
as tomatoes. Follow the instructions provided with your pressure canner for the specific processing time
and pressure.

Storing the Jars
After processing the jars, remove them from the water and place them on a towel or a rack to cool.
Once the jars are cooled, check the seals by pressing the center of the lid. If the lid pops up and down,
the jar is not sealed correctly, and you should refrigerate the contents and use them within a week.
Store the sealed jars in a cool, dry, and dark place. The canned tomatoes will be good for up to one year.
To use the canned tomatoes, simply open