Easy Canning Whole Roma Tomatoes Step-by-Step Guide for Beginners
A beginner-friendly, foolproof method for canning whole Roma tomatoes that preserves their natural texture and flavor, perfect for sauces, soups, and more.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 90 minutes
- Yield: About 7 quart jars 1x
- Category: Preserving, Pantry Staple
- Cuisine: American
Ingredients
Scale
- 10 pounds fresh Roma tomatoes (firm, ripe, no bruises or cracks)
- 2 tablespoons bottled lemon juice per quart jar
- 1 teaspoon non-iodized canning salt per quart jar (optional)
- Water (for blanching tomatoes and water bath)
Instructions
- Prepare your work area by sterilizing jars: wash in hot soapy water, place in canning pot with simmering water, keep hot until ready to fill (10 minutes).
- Wash and blanch tomatoes: rinse thoroughly, boil water, dip tomatoes for 30–60 seconds until skins loosen, then plunge into ice water (15 minutes).
- Peel tomatoes: once cool, peel skins starting at scored ends; some skin bits are okay (15 minutes).
- Prepare jars: remove jars from hot water with jar lifter, drain excess water, place on clean towel, add 2 tablespoons bottled lemon juice and 1 teaspoon salt to each quart jar (5 minutes).
- Fill jars with tomatoes: pack peeled whole tomatoes gently, leaving 1/2 inch headspace; pour boiling water over tomatoes to cover, remove air bubbles with non-metallic utensil (10 minutes).
- Clean rims and seal jars: wipe rims with clean damp cloth, place lids and screw bands fingertip-tight (5 minutes).
- Process jars in water bath: place sealed jars in boiling water covering jars by at least 1 inch; process quart jars for 40 minutes (pint jars 35 minutes) starting timing at rolling boil (40 minutes).
- Cool and store: remove jars with jar lifter, place on towel in draft-free area, let sit undisturbed 12–24 hours; check seals (30 minutes).
Notes
Use bottled lemon juice for consistent acidity to ensure safety. Maintain 1/2 inch headspace to prevent overflow and ensure proper vacuum seal. Keep jars hot and tomatoes warm while packing. If a jar doesn’t seal, refrigerate and use within a week. Peeling tomatoes in batches and keeping them submerged in warm water prevents drying out. Lids should be warmed in hot water before sealing to improve seal quality.
Nutrition
- Serving Size: 1/2 cup canned tomat
- Calories: 40
- Sugar: 6
- Sodium: 150
- Carbohydrates: 9
- Fiber: 2
- Protein: 2
Keywords: canning, whole Roma tomatoes, preserving, beginner, water bath canning, pantry staple, tomato canning, homemade canned tomatoes