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Canning Tomatoes—Summer in a Jar

August 15, 2015

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With canned tomatoes, enjoy that garden-fresh tomato taste in sauces, soups and stews all year long! Here's how I can tomatoes:

First, when it comes to canning tomatoes for the rest of the year, I like to let my tomatoes get super-ripe on the vine. Farmers really don’t have this luxury as the fruit becomes too easy to bruise at this stage. However, they will continue to ripen in the box or on the counter so it’s best to purchase your canning tomatoes a few days in advance of the processing.

I also like to incorporate other flavors with my tomatoes because it is only in the summer that I have access to fresh basil, oregano, thyme and garlic.

So here’s what I do:

I place some extra-virgin (organic) olive oil to thoroughly cover the bottom of a heavy cooking pot. I then take a few onions and a red pepper and cut them into smallish pieces and drop them into the pot. Adding a dash of salt, I let these cook until they are soft.

While the onions and pepper are cooking, I set a pot of water to boil as I wash the tomatoes. Then, using a slotted spoon, I dip the tomatoes (maybe three or four at a time) into the boiling water until the skins slip or about 30 seconds. Removing them with the spoon, they immediately go into a pan of cold water. They are then placed on a clean countertop while I do the rest of them. Once all the skins are loose, I cut out the stem and tough part of the inside and pull off the skin. Placing the tomato on a cutting board, it gets cut into small pieces.

This, of course, is the “proper” way to cut up the tomatoes, but I often do the “Lucy” (more fun) version. Making sure that I have clean hands, I stand above the compost bucket, pull off the skins and mush the tomatoes into the pot with my hands and through my fingers (reserving the stem and tough interior). This tactile experience is quite exhilarating.

Stirring frequently, I slowly add all of the tomatoes to the pot. I then wash several bunches of basil, oregano and thyme and peel quite a few cloves of garlic. Using a garlic press, a small chopper or a food processor, the garlic gets diced into very small pieces and added to the mix. The other spices then get torn into small pieces and also tossed into the pot. The mix is now ready to cook for about an hour in order for all of the flavors to blend together.

It’s important to be sure that this blend remains mostly tomatoes. We want the mix to be acid in order to be able to preserve it properly. Also—stay away from low acid tomatoes (a few are fine, but not too many).

Now we are ready to can!

Wash the canning jars and lids and place aside. Jars get used year after year, but lids can only be utilized once. Fill a canner ¾ full of water and set on the stove to boil. Line up the jars and put 1 t of salt in the quarts or ½ t of salt in the pints (salt, like sugar, is a preservative).

Once the water is boiling, we are ready to continue. I use a funnel over the top of the jar when I ladle my special mixture into it. Be sure to leave 1 inch of head space at the top. Next comes a VERY IMPORTANT step—it’s absolutely critical to wipe off the top of the jar with a cloth before putting on the lid. Any tiny particle of food left on the rim will cause a jar to not seal. Pop on the lid, adjust the screw band (tightly) and place in the water bath with jar “tongs”.

Make sure that everything continues in a soft boil and that there is at least 1 inch of boiling water above the top of the jars. Put the cover on the pot and start timing the processing; 40 minutes for pints and 45 minutes for quarts. A small battery timer is handy for this. After cleaning up the accrued dishes, I take a break and read while my jars are dancing away.

Once the timer dings, I turn off the stove and very carefully take the top off of the pot so that the steam goes away from me. With a nice trivet on the table or counter nearby, I slowly take out each jar (again with the “tongs”) and place it to cool. Be sure that the trivet is not located in a draft as a cold breeze can crack the jars at this point. This is also why I move them slowly.

Once all of this has been accomplished, I generally call it a day. There will be a noticeable (and reassuring) “pop” as the individual jars seal. I look lovingly at my beautiful trivet of summertime bounty and I wait until the next day to finish the job.

The jars are cool by morning. I take off the screw bands (carefully) because they sometimes get food on them and leaving them on makes them rust. They get washed and put aside for next year. I label each and every lid (this way you won’t have to scrub any labels off of the jar because the lid gets tossed anyway) with the year and the contents. Into the pantry they go to await use in soups, stews, shrimp scampi, American chop suey (I cook the elbows right in the mix) or anything else I decide to make during the long winter months. Yum!


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Celeste Longacre has been growing virtually all of her family's vegetables for the entire year for over 30 years. She cans, she freezes, she dries, she ferments & she root cellars. She also has chickens.

Celeste has also enjoyed a longtime relationship with The Old Farmer's Almanac as their astrologer.

Her new book about living lightly on the Earth is now available! Purchase "Celeste's Garden Delights."


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I usually pour some vinegar

By Dawn R. Rosendahl on August 24

I usually pour some vinegar in the water that the jars are set in.....eliminates the mineral deposits on the jars from the water...haven't canned for years....miss it....will have to start up again.

You can also just freeze the

By Dawn R. Rosendahl on August 24

You can also just freeze the mixture in freezer bags...I just smooth out excess air and lay them flat on a cookie sheet and set in freeze....they store very easy this way. That is if you have freezer room.

I have been canning

By Kimberly Perry on August 24

I have been canning tomatoes-stewed, plain & salsas

Can you can green peppers or

By BillKusnerik

Can you can green peppers or jalapeno peppers using the water bath method? If so, are there any special additions needed, like salt or lemon juice?

Hi Bill, Peppers are not

By Celeste Longacre

Hi Bill,
Peppers are not acidic so you would have to be very careful canning them. It would need to be done in a pressure canner and only in small jars. Refer to Ball's Blue Book of preserving for complete instructions.

I have been canning

By Janet Hagerty

I have been canning tomatoes-stewed, plain & salsas. I have never processed my tomatoes. My mother and grandma never did. I bring all to a boil for 10-15 mins then can in boiled jars and lids. May have 11 jar out of approx 12 doz spoil. Am i just lucky? Been doing it this way for approx 38 yrs.

My mother in law taught me

By Sheri Hepworth on August 24

My mother in law taught me how to process tomatoes. She did it the same way you describe. I've been canning for 34 years; hardly ever lose a jar.

Hi Janet, I would not want

By Celeste Longacre

Hi Janet,

I would not want to trust tomatoes that hadn't been processed. You may just have been extremely lucky...

Truly an amazing article! I

By desert dreamming

Truly an amazing article! I have gardened
all my life, in the desert, in the mountains,
and in "the flat lands"! I thought my
gardening/canning days were over when I
moved to an aapartment. That very first week my sister gave me the greatest house warming presents! She gave me 5 of those crazy "Topsy Turvy" gardening bags that you hang on your patio or balcony! It's unbelievable just how many tomatoes are produced by growing a plant that way! I
actually have switched up a couple of them and grown peppers and even zucchini. Last year I even had to go out and buy 4 extra cases of jars, because I had that many extra tomatoes! When I can my stewed tomatoes or my mexican mix, I have never put any salt in the jars. From the time I
started canning, I had several family members that were on sodium restriction. I have never had any bad batches. Thanks again for the article! It's got me all excited for this years canning season!

Dear Desert

By Celeste Longacre

Dear Desert Dreaming,

Thanks for your kind words! I would be leary, though, of not adding any salt. I personally don't use table salt which is often restricted because it isn't good for us. I use either sea salt or Himalayan pink salt. Salt that doesn't possess some color usually has been processed and all the minerals taken out. Table salt also often contains dubious ingredients designed to make it pour better, but largely untested for health qualities.




Hi Harold, I would be leery

By Celeste Longacre

Hi Harold,

I would be leery of not processing the tomatoes. For safety sake, process in a water bath.

I love canning and welcome

By Marie Martello

I love canning and welcome your tips. I save the used lids and use canning jars all year long. When i'm not concerned with "sealing", I store rice, pasta, various dry goods and leftovers in the quart and half-gallon jars. I use the 1/2pt preserve jars to make lo-cal desserts. Pour 1/2 cup sugar free jello or pudding into clean jars. When set, top with a tbs of whipped topping, and garnish with a sprinkle of graham cracker crumbs and a sprig of mint. Place used lid and ring on jar. I now have a selection of desserts to choose from in convenient one serving containers.

I also used my jars when not

By Dawn R. Rosendahl on August 24

I also used my jars when not in use for drinking glasses....much strong than glasses from the store.

Hi Marie, Thanks for those

By Celeste Longacre

Hi Marie,

Thanks for those tips!

What great ideas thank you

By Tanya Jones71

What great ideas thank you for sharing :)

Can I safely freeze my

By Just Little Ole Me

Can I safely freeze my tomato's to remove skin's and stems before canning, or must I blanch them?

Can I safely skip blanching

By Just Little Ole Me

Can I safely skip blanching tomato's, by
freezing them instead? Freezing & using the "Lucy" method seems to be the quickest & easiest method to me, but is it safe?

Hi Just Little Ole Me, I've

By Celeste Longacre

Hi Just Little Ole Me,

I've never heard of the "Lucy" method. I don't see any reason why it shouldn't be safe since you are going to can them eventually, but, again, I don't know this method.

The "Lucy" method I was

By Just Little Ole Me

The "Lucy" method I was refering to is from the above article. Using my hands to remove the stems & skins.
Thank you so much for the answer, you've saved me so much time!

I use my slow cooker to cook

By Becky Sunderman

I use my slow cooker to cook down large batches of tomatoes. It keeps the kitchen from being so hot in these Southern summers! Like you, I add garlic and fresh herbs from the garden, but I also grate onions, carrots and peppers and add to the mix sometimes. When I'm ready to can them, I add a tablespoon of fresh lemon juice to each quart jar. This makes an oh-so-good spaghetti sauce for cold winter nights

Do you use a regular stock

By dfret

Do you use a regular stock pot or a pressure cooker?

Hi dfret, I definitely use a

By Celeste Longacre

Hi dfret,
I definitely use a regular stock pot. Food needs to be slow-cooked to maintain its integrity. I don't use pressure cookers or microwaves. The former just changes it some but the latter changes the actual structure of the food (in my opinion, turning it into a toxin).

It is correct that you take

By Lorie D. Starnes

It is correct that you take off the bands, but only after completely cooled off. If sealed properly the flat lids will not come off easily, but the rings will rust over time partly due to water getting under the rims while in the bath but can also be from food getting under the rims during application. Hope this helps, I was leary at first but they do stay just fine. Also like she said in the article, it saves you from having to purchase more rings next year if you wash, dry and store them properly, you'll only have to purchase more flat lids next time.

Great ideas: 'Eat what you

By Haylane

Great ideas: 'Eat what you can and can what you can't' ~

I like plain canned tomatoes,

By Cher'ley

I like plain canned tomatoes, but I like a few with bell peppers. Cold canned I think is what my Mom called it.

I love canning! What it

By 4Beetender

I love canning! What it saves on food bill is shocking over a year period. I have a garden I can from, so I know exactly what is going into my jars of yummy goodness. There is something so awesome after a day of canning, seeing a table filled with cooling jars of every color and popping lids. The next day boxing them up and putting them in the basement to store. As I use them up over the year I put the empty jars back in their box bottom up. I tied the tomatoes up today and I have so many baby tomatoes. I should be getting my first ripe ones by June 1st

Hi 4Beetender, I love

By Celeste Longacre

Hi 4Beetender,
I love canning, too. And, you are right, it is amazing how much you can save on your food bill. It's also fantastic to know what is in your own food.

Canning Tomatoes

By blgt

You take off the screw bands before storing the jars? So they just have the small flat lid on top of the jar opening?

Hi blqt, Yes, I do take off

By Celeste Longacre

Hi blqt,
Yes, I do take off the screw bands. They can get food from the processing on them and they will rust eventually if you leave them on.

I also remove my bands in

By Joan l. Smith on August 25

I also remove my bands in case of spoilage...If the bands are left on the jars will reseal and you would never know if it spoiled or not..With the band removed any spoiled or jars that unsealed can't reseal and the contents will let you know it spoiled..

I leave my bands on too.

By MelissaLL

I leave my bands on too. Just because my grandmother did. I feel safer anyway.... it would save money I suppose.

Did you get a comment /answer

By bad

Did you get a comment /answer to your questions...as I was wondering the same thing. I cant see taken the screw bands off...so its confusing to me....

When you leave the rings on

By Seahare

When you leave the rings on your processed jars during storage, you will never know if the vacuum seal is good because the ring keeps the lid (flat) pressed tightly against the rim. That's also why jars shouldn't be stacked on top of each other. Ring storage is super easy, and can even be a work of art. Get a length of ribbon or rope or wool, tie a wide mouth ring to one end. Now slide your rings over the top and that wide mouth ring will stop them from falling off. You can mix sizes on the same length because the wide mouth will always slip over a regular size, and the regular size willl always slide through a wide mouth ring. Find a nail to hang them from. Mine are hanging in a kitchen window :-)

It's all based on vacuum

By Bill Miltenberger

It's all based on vacuum sealing the lid on tightly.
When the jars are removed from the boiling water they start to cool and that causes what air is in the jars and the ingredients to contract.

The pop the writer refers to is the lid slightly collapsing inward from the pull of the vacuum, thus sealing the jar. In essence, the vacuum will keep the lid in place and the jar sealed so the screw bands are not really required.

Canning tomatoes

By Eswn Fire

Brilliant presentation. Easy to follow and the finished product looks lovely!!
Thanks for sharing

Hi Eswin, Thank-you so much

By Celeste Longacre

Hi Eswin,
Thank-you so much for your lovely comments. I truly appreciate them.

What a beautiful picture of the canned tomatoes

By Sally Barry

I just felt moved to comment, those red tomatoes in glass jars are so stunning, like jewels. The photography at this site is beautiful anyway, I love decompressing by looking at sunsets and gardens. Celeste Longacre is just the kind of writer I adore, love reading all the homey stuff.

Hi Sally, Thanks so much for

By Celeste Longacre

Hi Sally,
Thanks so much for your lovely comments!


By hepnr

This is pretty much what I do, with the exception of peeling the tomatoes every time. Sometimes I actually leave the skin on them (I grow my own tomatoes--don't know that I would trust store bought ones to be pesticide free) because they do contain nutrients as well, and I just like them. I make sure that I wash them really well, but other than that there's no difference. They add interesting texture to spaghetti sauce and salsa--which we eat a lot of in this Texas home! And you can always use a hand blender to puree it prior to actually using the finished product six months later. Oh, and with regard to the fresh herbs, try using cilantro instead of basil and adding some fresh jalapenos and/or other green chilis and a bit of lime juice instead. You'll have your own version of that famous store brand--only better!

Hi hepnr, More great ideas!

By Celeste Longacre

Hi hepnr,
More great ideas!


By Jennifer Dafeldecker

I'm inspired! Excellent instruction for some amazing canned tomatoes.

We add just TWO simple steps

By Sir Taz

We add just TWO simple steps - Place LARGE dark bath towel over counter and up the back splash - Sterilizing jars in Dishwasher is great - or two @ a time in Microwave 2 seconds will do the trick .. With towel in place there is no mess what-so-ever - just toss in washer after filling/watre bathing and cooling jars. Also put tomatoes up in HALF gallon jars - then come SNOW out side/ in Crock pot - make your own Chili sauce/ketchup/pasta sauces and all things tasty -

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