Canning Tomatoes

Start by preparing your jars, and getting water in your canner heating.
(see pressure canning for full directions)

Blanching tomatoes to remove skins

Just about any time you are canning tomatoes you'll need to first remove the skins.

If you have a blancher that makes it easier but you can also just use a slotted spoon and a big pot of boiling water.

Depending on the size of the tomato, blanch 4 to 6 at a time. In these pictures I am working with Roma Tomatoes. I like them for canning because they are meatier than other tomatoes. They are smaller so I can fit more in the blancher.

1- Wash tomatoes and dip in boiling water for 30-60 seconds or until you see the skins split. Start counting as soon as your tomatoes hit the water. Don't wait for the water to come back to a boil to start your count time.


2-When you remove the tomatoes, drop immediately into sink or bowl of cold water to stop the cooking.

3-Slip off skins and quarter tomatoes. The skins should just slide off in your hands.

Occasionally I'll use a knife on some stubborn spots.


Tip - I like to have two pots set up in my double sink. The one on the left for the cold water to cool the tomatoes as they come out of the blancher. The one on the right to slide the skins off into. The pots are lower than if you set them on a counter which is easier on the arms and the sink makes for easy clean up.
If you are canning tomatoes in a water bath canner, add bottled lemon juice or citric acid to the jars. 1T per pint, 2T per quart.  

Add 1 teaspoon of salt per quart to the jars, if desired.

As you skin the tomatoes slice them in halves or quarters as you prefer. I will sometimes even leave my roma tomatoes whole. Place them directly into your jars.

Press down on the tomatoes in the jar until spaces between them fill with juice. This will crush them slightly. Leave 1/2-inch head space.

Repeat steps until all tomatoes are skinned and chopped. You may need to let your water come back to heat in between batches in the blancher.


Remove air bubbles, place lids and process according to Water bath or Pressure Canning instructions.