Canning Raw Pack Whole Tomatoes is my favorite way to bring back a little bit of summer during those long winter months.
There is nothing quite like eating a freshly picked, sun ripened tomato. My family is privileged enough to have a small backyard garden and a good section of it is dedicated to a variety of tomato plants – cherry, heirloom, and of course, the thick flesh Roma tomato, which is a great plum tomato to make Homemade Pizza Sauce.
Every year, there is this mad dash to maximize preservation of fruits and vegetables. It’s no wonder as everything in my garden ripens at once! It’s been a busy couple of weeks, from making Homemade Concord Grape Jelly, to Crock pot Vanilla Pear Butter, and some jars of Chunky Applesauce which will most likely end up as hostess gifts during the holiday season.
So, in an effort to preserve some of my backyard Romas, I spent an afternoon canning these wonderful plum tomatoes. They will be used for those hearty stews and chunky minestrone soups, appropriate comfort food for the winter. I would like to spend just a few minutes and share this simple process with all of you.
Before I get into the how to, I would just like to bring up a safety issue. As you probably know, when canning tomatoes (or any foods) the level of acidity will dictate the preservation method.
Although tomatoes have always been considered a high acid food, they have recently been flagged as being borderline as far as the pH is concerned (source NCHFP). Remember, a certain level of acidity (pH below 4.6) is required in order to prevent food borne illnesses, botulism for one.
So, like a good little canning soldier, I am following the recommendations. Just in case you are wondering, that means adding a tablespoon of concentrated lemon juice per pint of raw canned tomatoes; two tablespoons if you are using quarts. It is not recommended to use lemon juice (squeezed from a lemon) as lemons can vary in acidity.
Canning whole tomatoes by using a water bath method is not difficult, but following a couple of essential steps makes the whole process a lot easier and safer.
STEP 1: The PREPARATION of JARS and TOMATOES
- Canning jars need to be washed and sterilized (place in 225 ° F oven for at least 10 minutes). Leave them in the oven until ready to be filled up;
- Lids also need to be sterilized; just 10 minutes in simmering water is all it takes. Leave them in the water until you need them;
- The rings only need to be properly washed;
- Tomatoes need to be washed. Although any tomatoes can be used, the plum varieties (Roma tomatoes) are the best when it comes to canning. Remember to use tomatoes that are blemish free.
STEP 2: The PEELING of the WHOLE TOMATOES
- Score the tip of the tomato with an “x” OR just slice off the tip. Personally, I find that slicing the tip off allows for the tomato skin to just slip off once it has been blanched;
- Drop the tomatoes in a pot of boiling water for about 60 seconds;
- Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath);
- When cool enough to handle, peel off the skin.
STEP 3: The PACKING and CANNING TOMATOES
- Add one tablespoon of concentrated lemon juice per pint (2 tablespoons if using quarts);
- Fill each hot jar with peeled tomatoes and their juices;
- Leave 1/2 – 3/4 inch head-space from the top;
- Remove air bubbles by running a knife along the side of the jar;
- Wipe the rims clean;
- Place a sterilized lid and screw on the bands until “finger tight”.
STEP 4: The PROCESSING of the CANNED WHOLE TOMATOES
- Place the sealed jars in a lukewarm water bath. Ensure the water is a couple of inches above the jars.
- Bring the water to a rolling boil and start the timing process. Please note that process times can vary based on your altitude. Please refer to this chart for recommendations. I will process my pint jars for about 85 minutes. GOOD TO KNOW: In order to prevent rough mineral deposits on the outside of your jars and on the inside of your water bath pot, pour about 1/2 cup of white vinegar in your water bath.
- Remove jars and allow to cool down before storing.
You’re done! When you hear the seals of the jar lids popping, you’ll know you’ve done a good job!
Origins of the recipe for Canning Raw Pack Whole Tomatoes:
As you can well imagine, Canning Raw Pack Whole Tomatoes, as well as making la conserva di pomodori (i.e. jarred tomato sauce) was a yearly ritual when I was growing up. As most Italians that immigrated to Montreal, my parents had a large vegetable garden which included tomatoes (technically a fruit 😉 )
There was, of course, the obligatory visit to the farms to hand-pick a few more bushels of Roma tomatoes… just in case. You need to know that la cantina was one of the most important rooms in the house and it had to be well-stocked!
And so it was, that as we washed and peeled and jarred tomatoes, stories of childhood memories and lessons of life were shared from one generation to another.
I often look back at those days and think not only were we preserving tomatoes, but creating lifelong memories.
Enjoy the rest of these wonderful summer like days.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this canned tomato recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Canning Raw Pack Whole Tomatoes
Ingredients
- 13 pounds tomatoes preferably Roma
- 9 tablespoons concentrated lemon juice separated
Instructions
- Wash and score tomatoes.
- Blanch the tomatoes by dropping them in a pot of boiling water for about 60 seconds.
- Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath).
- Peel off the skin when cool enough to handle.
- Add concentrated lemon juice to jars (2 tablespoons per quart or 1 tablespoon per pint).
- Fill each hot (sterilized) jar with peeled tomatoes and their juices.
- Leave 1/2 – 3/4 inch head-space from the top.
- Remove air bubbles by running a knife along the side of the jar.
- Wipe the rims clean.
- Place a sterilized lid and screw on the bands until “finger tight”.
- Process in hot water bath. Recommended process time for both pints and quarts is 85 minutes. Please note that process times can vary based on your altitude.
- Remove jars and allow to cool down before storing.
Notes
Nutrition
Linda Kleppinger says
This is the recipe I’ve always used. My mother was Italian and her canning methods still hold true. As soon as I married, we started a garden and my family has enjoyed canned and frozen veggies for many years. Now our son and daughter-in-law also preserve their garden bounties. Your recipes are delicious and I love your site. Thank you for sharing your wonderful ideas with us! Linda K.
Maria says
Thank you so much for your kind words Linda, truly appreciate it! It really is such a wonderful thing to be able to preserve what we have grown in our own backyard. Such a wonderful sense of accomplishment.Thanks again for your support!
Peg L Arnett says
Hi..great directions. So good of you to teach others. I’ve canned for years but not raw packed. This year I did raw pack however I ended up with a clear line of water at the bottom of each jar. Can you tell me how to get rid of that water separating. Thanks you..peg
Maria says
Thanks so much Peg. Sometimes giving the jar a shake helps. As you probably know, as long as the seal is good and there are no signs of fermentation, the canned tomatoes are good. Tomato separation can sometimes happen. Thanks so much for stopping by.
Rosemarie says
Is it okay to add 1/2 tsp salt & 1/2 tsp of sugar to brighten the flavor of raw pack tomatoes?
Thank you!
Maria says
The addition of salt is fine. I would not add sugar at this time. I would only add the sugar once I am actually using my canned tomatoes. Thanks for stopping by. Appreciate it!
Kate says
One more question… I have about 7-8 lbs of smaller, round (early girl, I believe) tomatoes grown by the wine maker at the winery where I work. I would like to remove the skins then squish them by hand and can them. Would I use the same method?
Maria says
Yes, I would use the same method. Have fun!
Kate says
I’m wondering it’s safe to add a sprig of fresh basil and a couple of cloves of garlic to each jar?
Maria says
Hello again 🙂 Yes to the basil, properly washed and spun dry. I do it all the time. You might also want to give it a quick blanch if it is full of “dirt”. No to the garlic… I’ve read to many contradictory information. Thanks again for stopping by!
Mercedes Lichty says
Looking for some help! After i proceeded several of my jars have 1.5-2inches of head space they all seemed to have sealed. ( i am assuming i didnt pack them tight enough and didnt remove enough of the are bubbles) Are they safe? Should i combine them and reprocess?
Maria says
Here is what I would do… double check to make sure you have a proper seal. That is the most important thing as far as safety. Also, increased head-space usually requires higher processing times, so once again, checking those seals is important. If it is only affecting a couple of jars, I would just use them up first. If the jars are properly sealed, the “extra” air will probably cause some discoloration in the long run… but once again, if you are using them up with the next couple of weeks, they will be fine. It’s more of a concern for long term storage. Hope that helps.
Tammy Miller says
Brings back my childhood memories of helping my Grand mother can every summer. ❤️
Maria says
Thanks Tammy. It’s wonderful to have so many wonderful memories. Thanks for sharing.
Marie says
I’ve been using this method for 20 plus years and never had a problem.I do add salt.
Maria says
Thanks Marie! I’m thrilled to hear this. It’s so convenient to have these canned tomatoes. Appreciate you taking the time to comment.
Carrie says
Can fresh squeezed lemon juice work?
Maria says
Unfortunately, no it is not recommended to use lemon juice (squeezed from a lemon) as lemons can vary in acidity. It is recommended to use the concentrated form of lemon juice. Thanks for dropping by. Carrie 🙂
Kevin says
I know you don’t mention it but should we be adding a little salt?oneteaspoon per quart as many recipes recommend or do you feel this is not necessary. We all try to avoid salt. Also how does the Lemmon juice and possibly salt get distributed amongst the packed tomatoes. Doing a bunch right now. I think I will lightly pack jars with tomato pieces then add Lemmon and salt . Proceeded by filling remainder of jar with tomato juice,cover then shake briskly. Followed by the water bath. Do you have any thoughts on this. Thanks!
Maria says
Hi Kevin, salt is optional. I like to add it when I open up the jars and use them in recipes. The concentrated lemon juice is added per jar as per guideline. Feel free to get back to me if you still have any concerns. Great questions.
Sherrill says
I was wondering if it would be okay to cut in half to seed the tomatoes? If so would that be done after blanching.
I cannot have seeds in my diet so this would be helpful for soups and sauces.
Thank you for a reply.
Maria says
Great question Sherrill, that is exactly what I would do. After blanching and removing the skin, slice in half, remove the seeds and proceed. Appreciate your comment, thanks for stopping by. Happy canning 🙂
Ur pal val says
Thanks for this wonderful information Maria!
Maria says
My pleasure! Happy canning!!! Thanks for stopping by 🙂
Starr says
Just pinned this for next summers tomatoes! Who knew canning them was so easy?!
Maria says
Wonderful to hear Starr! Thanks for dropping by ♥♥♥
Barbarito-Levitt Paula says
Maria, like you I have so many memories of my aunt’s annual ritual, in the basement of her New Jersey home, Those tomatoes took us through to the next summer and I can still see the jars line up on her shelf.
Maria says
Love it Paula ♥♥♥ Thanks for dropping by 🙂
Jovina says
Excellent post.
Maria says
Thank you Jovina ♥♥♥ Have a great week-end… it’s going to be a hot one!