What type of tomatoes are best for canning?

Roma tomatoes are ideal because they have fewer seeds, lower water content, and firm flesh that holds up well during the canning process.

Do I need special equipment to can tomatoes at home?

You'll need a large pot for blanching, a water bath canner or large pot with a rack, canning jars, lids, bands, and a jar lifter to safely handle hot jars.

How long do homemade canned tomatoes last?

Properly canned tomatoes stored in a cool, dark place will keep for 12–18 months. Once opened, refrigerate and use within 5–7 days.

Can I add herbs like basil during canning?

Yes, fresh basil can be added to jars before filling, but it must be fully submerged in the hot tomato liquid to prevent mold and spoilage.

What does a proper seal look like on canned tomatoes?

Once cooled, the lid should be concave (curved inward) and won't flex when pressed. You should hear no air escaping when opening the jar.

Homemade Canned Tomatoes (Water Bath Method)

Name: Homemade Canned Tomatoes (Water Bath Method)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 25 lbs Roma tomatoes; Kosher salt, to taste; Fresh basil leaves; Water, for blanching and canning

CookOSBeta

Homemade Canned Tomatoes (Water Bath Method) | CookOS

Ingredients

25 lbs Roma tomatoes
Kosher salt, to taste
Fresh basil leavesoptional
Water, for blanching and canning

4 Ingredients

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Instructions

1
Sterilize your canning jars, lids, and rings. You can do this in a dishwasher or by boiling them.
2
Core the tomatoes using a paring knife or corer, reserving the cores.
3
Bring a large pot of water to a boil and blanch the tomatoes until their skins begin to blister and split.
4
Remove the blanched tomatoes from the boiling water and set them aside to cool slightly.
5
Once the tomatoes are cool enough to handle, peel off the skins.
6
Pass the peeled tomatoes and the reserved cores through a food mill to create a puree.
7
In a large bowl, season the tomato puree with a small amount of kosher salt and stir to combine.
8
Optionally, place a few fresh basil leaves in the bottom of some of your sterilized jars.
9
Fill the jars with the tomato puree, leaving about 1 inch of headspace from the top (to the collar of the jar).
10
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
11
Place the flat lids on the jars and screw on the rings until they are fingertip-tight.
12
Place the sealed jars on a canning rack inside a large stockpot.
13
Fill the pot with water, making sure the water level is at least 1-2 inches above the tops of the jars.
14
Cover the pot and bring the water to a rolling boil. Once boiling, reduce the heat to medium-high to maintain a steady boil.
15
Process the jars in the boiling water bath for 30 minutes.
16
After 30 minutes, turn off the heat. Carefully remove the hot jars from the pot using a jar lifter and place them on a towel-lined countertop.
17
Let the jars cool completely, undisturbed, for 12-24 hours. You may hear popping sounds as the jars seal.
18
The next day, check the seals. The lids should be concave and not move when pressed. Remove the rings before storing.