Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for canned tomatoes packed in water courtesy of the National Center for Home Food Preservation.
- 21 pounds, Tomatoes, whole or halved
- 14 tablespoons, Bottled lemon juice
- 7 tablespoons, Salt (optional)
Yield: Makes about 7 quarts.
Wash tomatoes. Dip in boiling water for 30 to 60 seconds, or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halved.
- Pack tomatoes into jars using the raw or hot pack method below, adding 2 tablespoons of lemon juice to each quart. One teaspoon of salt can be added to each jar, if desired.
- To raw pack: Heat water to boiling. Fill jars with raw tomatoes, leaving ½-inch headspace. Cover tomatoes in the jars with boiling water, leaving ½-inch headspace.
- To hot pack: Put tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes for 5 minutes. Fill jars with hot tomatoes and add cooking liquid to the jars to cover the tomatoes, leaving ½-inch headspace.
- Secure lids and process in a water bath canner for 40 minutes (Altitudes above 1,000 ft require an increase in processing time).
To learn more about canning tomatoes, watch our Common Questions About Canning Tomatoes video!
- Make sure to acidify the tomatoes before canning, as this ensures harmful toxins cannot grow.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.