• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.   This includes more detailed information and step-by-step instructions on setting up and using a water bath canner.

Raw Pack Only

• Peel tomatoes by blanching.
• Halve or quarter tomatoes if needed to pack jars. (You can leave small or roma tomatoes whole.)  
• Add lemon juice to hot jar before filling. 2 Tbsp. per quart or 1 Tbsp. per pint. (For citric acid follow the directions on the package.)
• If desired, add canning salt (1 tsp. per quart or 1/2 tsp. per pint). 
• Pack peeled tomatoes into jar, pressing down to fill space with juice.  Do not add water.
• Leave 1/2” headspace. 
• Remove air bubbles, wipe the rim clean, and place seal and ring. 
• Place jar on the rack in the warm canner. Proceed to fill all jars. When all jars are filled lower the rack into the water and cover. Add water if needed to be sure that all are covered by 2 inches of water.

Processing in a Water Bath Canner

• Bring the water in the canner to a boil.  When a boil is reached, that is when you'll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude.
• After your time is over, turn the heat off, remove the lid, and allow the canner to rest for about 5 minutes.
• Then bring your jars up out of the water.  Allow them to rest for another 5 minutes.
• Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.
• When they are cooled remove the metal bands, check the seals, label the jars and store them away!