• 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.

  If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

Raw Pack only

• Peel tomatoes.
• Halve or quarter tomatoes. (You can leave small or roma tomatoes whole.)  
• Add lemon juice to hot jar, 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 tomatoes into jar as you peel them, pressing down to fill space with juice. 
• Leave 1/2” headspace. 
• Remove air bubbles, wipe the rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below. 

Prepare the Canner and Jars Ahead of Time.

• Add 3 quarts of water to the pressure canner. ( a splash of vinegar helps if you've got very hard water)
• Place clean jars upside down in the canner to warm.
• Heat water and jars but do not bring to a boil yet.

Filling Jars

• Add peeled tomatoes to the jar. Leave 1/2 inch headspace.
• Add salt if desired. 1 tsp per quart- 1/2 tsp per pint.
• Remove air bubbles with a bubble tool. Then re-adjust headspace if needed.
• Wipe jar rims clean. Bits of salt or food particles may interfere with the seal.
• Apply lids and bands fingertip tight. Place in canner.

Process in a Pressure Canner

• See canner manual if you are not familiar with canning with a pressure canner.
• Lock canner lid and heat on high. No weights yet.
• Vent steam for 10 minutes. This is when steam is coming out of the vent pipe.
• Add weight. (check chart for proper pressure for your altitude) This is when pressure starts to build. When pressure reaches the level required start your timing.

Process for the full time:

• Process pints or quarts for 25 minutes.
• Use pressure and time appropriate for your elevation. See notes. Adjust heat as needed to maintain the proper pressure.

Cool Down:

• After processing time is finished, Turn off the heat and allow canner to cool undisturbed until it reaches zero pressure. 12 hours or overnight.
• When pressure reaches zero, remove weight. Canner will still be very hot. Wait 5 minutes.
• Open lid slightly to release some steam. Wait 5 minutes.
• Remove lid. Some bubbling in the jars is normal. If it is still bubbling very hard, wait a final 5 minutes. Then take jars out of canner.
• Place jars on a towel a few inches apart. Allow to cool 12–24 hours.

Check Seals and Storage

• Check seals after cooling.
• Remove bands and label jars. I suggest a date as the minimum.
• Store in a cool, dark place.