This post was updated August 18, 2026 with a corrected, fully tested method, a rebuilt recipe card, and a note on why the diced version is gone.
If you’re staring at a pile of ripe tomatoes and wondering where to start — start here.
This is how to can tomatoes the way they’ve been tested to be put up: not sauce, not salsa, just tomatoes, ready to become whatever you need them to be in January.
Chili. Soup. Braised meat. A quick pot of marinara on a Tuesday when nobody feels like cooking. Every one of those starts with a jar of tomatoes from the pantry instead of a can from the store.
This method is whole, halved, or quartered — your choice, depending on the size you want ending up in the jar. Peeled, acidified, and processed by the book.
If you’re new to canning, start with the Canning & Preserving hub — it’ll show you where this recipe fits into the bigger picture.
What Makes This Method Safe
One thing before we start.
⚠️ Canning Safety: This recipe follows a tested USDA/NCHFP method for water bath canning whole, halved, or quartered tomatoes, packed raw with no added liquid. Added acid is non-negotiable — it’s what keeps these safe at water bath temperatures. Do not skip it.
The Acid Amounts
I use bottled lemon juice: 1 tablespoon per pint, 2 tablespoons per quart. Citric acid works just as well — ¼ teaspoon per pint, ½ teaspoon per quart. Pick one and stick to the exact measurement. Don’t mix the two in the same jar, and don’t reach for fresh-squeezed lemon juice for either — its acidity swings too much batch to batch to trust in a water bath canner.
Why You Won’t Find a Diced, Unpeeled Version Here
One thing you won’t find in this post: a diced, unpeeled version. I know that’s out there — plenty of home canners do it, and I don’t think anyone doing it is being careless. But when I went looking for an actual tested source behind it, there isn’t one. No USDA or NCHFP recipe covers tomatoes canned diced and unpeeled specifically — the closest tested methods call for peeling, and for pieces left whole, halved, or quartered. That’s not me saying the diced version is dangerous. It’s me saying I don’t know that it’s safe, and “probably fine” isn’t a standard I’m willing to publish under.
Truthfully? I did this myself for years — diced, unpeeled, no complaints. But “it’s always worked for me” isn’t the same as “it’s a tested method,” and once I actually went looking, I couldn’t find one. So I’m doing it differently now, and I’d rather tell you that directly than pretend I always did.
If you want smaller pieces for chili or sauce, that’s easy to do in the kitchen after you open the jar. What goes in the jar, and what gets processed, is the tested method — every time.
If you want the fuller picture — water bath vs. pressure canning, how acidity works, why some foods need pressure processing — my Complete Beginner’s Guide to Home Canning & Preserving covers all of it.
Water Bath vs. Pressure Canning
Not sure which method to use? Here’s the quick answer:
| Raw Packed Method | Water Bath Canning | Pressure Canning |
|---|---|---|
| Equipment needed | Large pot with rack and lid | Pressure canner |
| Processing time (pints or quarts) | 85 min (see altitude chart) | 40 min |
| Best for beginners? | ✅ Yes | Requires more equipment |
| Result | Same shelf-stable product | Same shelf-stable product |
Both methods produce safe, shelf-stable tomatoes. Water bath takes longer but uses equipment most people already own. This post covers the water bath method. For pressure canning, visit Pressure Canning for Beginners.
My Tomato Story — Why I Pack 100 Pints a Year
A few years back I set myself a goal: 100 pints of home-canned tomatoes before the first frost.
That’s where this whole thing started. I was growing San Marzanos and Early Girls in our 60×90 foot garden, processing 250+ pounds of tomatoes a season, and still buying canned tomatoes at the store because I hadn’t gotten around to canning them plain.
That felt ridiculous once I noticed it.
Now a jar of tomatoes grown in our Idaho soil, picked at peak ripeness, put up in this kitchen, is just part of the pantry. When Rick and I sit down to a pot of chili in February, that jar did the work back in August — no trip to the store involved.
Best Tomatoes for This Method
Pick a meaty, low-moisture tomato. It holds its shape and doesn’t turn to mush during the long processing time.
| Tomato Variety | Texture | Flavor | Best For |
|---|---|---|---|
| Roma (Plum) | Firm, dense flesh | Mild, balanced | Best all-around choice |
| San Marzano | Dense, few seeds | Rich, complex | Worth growing if you have the space |
| Amish Paste | Very meaty | Sweet, mild | Excellent if you can find them |
| Viva Italia | Hybrid, dense | Consistent flavor | Good commercial option |
| Opalka | Firm, few seeds | Sweet | Lesser-known but excellent |
Skip the slicers. Big watery beefsteak-type tomatoes work fine for fresh eating, but they’ll break down more in the jar. Save them for juice.
What You’ll Need
Ingredients
- Fresh tomatoes — 2½–3½ lbs per quart jar, or about half that per pint (roughly 21 lbs for a full canner load of 7 quarts)
- Bottled lemon juice or citric acid — 1 tbsp lemon juice (or ¼ tsp citric acid) per pint; 2 tbsp lemon juice (or ½ tsp citric acid) per quart
- Canning salt (optional) — ½ tsp per pint, 1 tsp per quart. Flavor only, not safety.
Equipment
- Water bath canner (or large stockpot with rack and lid)
- A second large pot, for blanching
- A bowl of ice water, for the peel-slip step
- Mason jars — pint or quart — with new lids and bands
- Jar lifter
- Clean towels or paper towels
Nice to Have
- Canning funnel
- Bubble remover/headspace tool (a butter knife works fine)
- Magnetic lid wand
You don’t need a pressure canner for this. If you’re new to water bath canning, read my step-by-step guide first.
Step-by-Step: How to Can Tomatoes
Step 1 — Prep Your Jars
Wash jars in hot soapy water. Keep them warm until you’re ready to fill them — a 225°F oven works, or run them through the dishwasher on the heated dry cycle. Cold jars can crack when they hit hot tomatoes.
Lids and bands should be washed and ready. You don’t need to boil modern flat lids — simmering water is fine.
Step 2 — Heat Your Canner
Fill your water bath canner with water and bring it to a simmer. Reduce the heat while you prep the tomatoes.
Step 3 — Peel the Tomatoes
Bring a separate pot of water to a boil. Working in small batches, dip tomatoes in the boiling water for 30 to 60 seconds, just until the skins start to crack. Pull them out and plunge them straight into the ice water. The skins slip right off.
Trim the core and any bruised or discolored spots.
Step 4 — Leave Whole, Halve, or Quarter
This is your call. Small romas can stay whole. Bigger tomatoes, halve or quarter them — whatever suits how you’ll use them later.
Step 5 — Pack the Jars
Add your acid to the jar first — bottled lemon juice or citric acid:
1 Tbsp lemon juice (or ¼ tsp citric acid) per pint 2 Tbsp lemon juice (or ½ tsp citric acid) per quart
Add canning salt if using — ½ tsp per pint, 1 tsp per quart.
Pack the tomatoes into the jar, pressing gently until the natural juice fills the spaces between them. Leave ½-inch headspace. Do not add water — the tomatoes make their own liquid as you press them in.
Step 6 — Remove Air Bubbles
Slide a knife or bubble remover around the inside of the jar. Adjust headspace if needed after releasing bubbles.
Step 7 — Wipe Rims and Seal
Wipe jar rims with a clean damp cloth. Any residue on the rim can prevent a proper seal.
Place lids on jars. Screw bands on fingertip-tight — snug but not cranked down.
Step 8 — Process
Lower jars into the canner. Water should cover jars by 1–2 inches. Bring to a full rolling boil, then start your timer.
Tip: Set a timer the second the water hits a full rolling boil — not when you put the jars in.
I set a timer on my phone, but for a stretch as long as 90 minutes, I’m famous for accidentally closing it out. So I keep a sticky note by the stove with my start time written down, plus the finish time already calculated, so I’m not doing math with wet hands halfway through. More than once, I’ve forgotten to write it down entirely and had to start the whole 85-plus minutes over. This mistake leaves me fit to be tied. Learn from me.
If the boil drops below a full roll at any point, add a couple extra minutes rather than guessing. It is better to over-process slightly than risk an underdone jar.
Processing time (pints or quarts):
| Altitude | Process Time |
|---|---|
| 0–1,000 ft | 85 min |
| 1,001–3,000 ft | 90 min |
| 3,001–6,000 ft | 95 min |
| Above 6,000 ft | 100 min |
We’re at about 2,500 feet here, so I process mine for 90 minutes. Find your own elevation before you start — it changes the number, not the acid amount.
Step 9 — Cool and Check
Remove jars with a jar lifter and set them on a folded towel. Don’t tip them. Leave 1–2 inches of space between jars.
Let them cool, undisturbed, for 12–24 hours. Listen for the ping of lids sealing as they cool.
After 24 hours, check seals by pressing the center of each lid. Sealed lids are firm and don’t flex. Any unsealed jars go in the refrigerator and get used within a week.
If a lid doesn’t ping, head over to Why Did My Canning Jars Not Seal? before you do anything with that jar.
What to Expect After Processing
The liquid and tomatoes will separate. Solids float, liquid settles. Completely normal — doesn’t mean anything went wrong. After 24 hours you can gently shake or invert the jar to mix.
The tomatoes will look “cooked.” They’ve been in a boiling water bath for over an hour. The color shifts, the texture softens. That’s correct, not a failure.
Some lids seal faster than others. Give them the full 24 hours before checking. Don’t press on lids while they’re still hot.
Why This Method Works
The long processing time is doing real work — it’s what lets heat fully reach the center of a raw-packed jar with no added liquid to help move it along. That’s also exactly why this method calls for pieces no smaller than a quarter: cut tomatoes down finer than that, and there isn’t a tested time confirming the heat still gets where it needs to go before that jar seals shelf-stable.
The raw-pack method — no precooking — keeps more of the fresh tomato flavor than a cooked-down version. These taste like the garden, not like a simmered sauce.
Peeling isn’t just about texture, either. The USDA’s own guidance notes peeling reduces surface bacteria, yeast, and mold going into the jar in the first place — one more reason it’s part of the tested method rather than an optional step.
Want more than one recipe? First Batch is my full beginner’s 30-page guide to water bath canning — five tested recipes, ten printables, everything you need for your first real season of canning.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Lid didn’t seal | Residue on rim, overtightened band, or cracked rim | Refrigerate and use within a week |
| Liquid and tomatoes separated | Normal — happens with raw pack | Gently shake after 24 hours |
| Tomatoes look mushy | Overripe tomatoes | Use firmer paste-type tomatoes next time |
| Jars cracked | Cold jar hit hot water, or no rack under the jars | Keep jars warm before filling; always use a rack |
| Cloudy liquid | Mineral deposits from hard water | Cosmetic only — safe to eat |
| Jar siphoned (liquid bubbled out) | Headspace too full, fluctuating heat | Leave proper headspace; maintain a steady boil |
| Skins won’t slip off easily | Tomatoes underripe, or blanch time too short | Blanch closer to 60 seconds; use riper fruit |
How Many Jars Will I Get?
Roughly 21 pounds of tomatoes = 7 quarts, or about half that for pints. Plan your harvest days around that ratio — a full canner load is usually 7 quarts or 9 pints, depending on your canner.
How to Use Home-Canned Tomatoes
- 30-minute chili or taco soup
- Braised beef or chicken
- Casseroles and baked dishes
- Pasta Fagioli and other winter soups
- Anywhere a store-bought can would go — only yours taste better
Shop This Post
- Water Bath Canner
- Ball Mason Jars — Quart
- Ball Mason Jars — Pint
- Jar Lifter
- Canning Funnel
- Bubble Remover / Headspace Tool
- Canning Salt
(Note: affiliate links — I earn a small commission at no cost to you. I only link to tools I actually use.)
Final Thoughts
See? Canning your own tomatoes is about as straightforward as it gets. It takes a little longer in the water bath than some methods, but nothing complicated about it.
Fresh tomatoes, a few tools you probably already own, and a canner doing the real work while you go do something else. When you hear those lids ping and the jars line up on the counter, that’s yours, all winter long.
Simple Living ❤️ Country Style — canned tomatoes done right.
Have you canned tomatoes plain before — whole, halved, or quartered? What’s your go-to variety? Drop a comment below.
FAQs
Do you have to peel tomatoes before canning them this way?
Yes. Peeling is part of the tested method, not an optional step — it reduces surface bacteria, yeast, and mold going into the jar, and it’s how the recipe I’m using is written. The skins slip off easily after a quick dip in boiling water and an ice bath.
Why not just dice them and skip the peel, like a lot of recipes online do?
Because I couldn’t find a tested source behind that version — see the note earlier in this post. I did it that way myself for years, but “always worked for me” isn’t the same as tested, and this post only covers methods I can actually back up.
Why does this recipe need added acid?
Tomatoes sit right at the edge of safe acidity for water bath canning. Added acid — bottled lemon juice or citric acid — brings them safely into range. Don’t skip it, and don’t substitute fresh-squeezed lemon juice.
Can I pressure can instead?
Yes. Pressure canning takes 40 minutes instead of the 85-plus minutes for water bath, and produces the same safe, shelf-stable result. Visit Pressure Canning for Beginners for that method.
How many tomatoes do I need per jar?
About 2½ to 3½ pounds per quart jar, roughly half that per pint. A 21-pound batch gets you about 7 quarts.
How long do home-canned tomatoes last?
Properly sealed jars stored in a cool, dark place last 12–18 months. They’re safe beyond that, but flavor and texture start to fade. Mine are usually gone well before then.
Why do my canned tomatoes separate in the jar?
Normal with the raw-pack method. Solids float, liquid settles. Shake gently after 24 hours if it bothers you — it doesn’t affect safety.
What kind of salt should I use?
Canning or pickling salt only. Table salt has additives that can cloud the liquid. Salt here is for taste, not safety — skip it if you’d rather.
Do I need to add water to the jars?
No. The tomatoes release their own liquid as you press them into the jar. Just the acid, nothing else.
Can I add garlic or herbs to the jar?
A sprig of fresh basil is fine. Skip oil, butter, or heavier seasoning blends — they change the density and pH in ways that affect whether the tested processing time still applies. Season more when you open the jar to cook.
How to Water Bath Can Tomatoes — Whole, Halved, or Quartered
Equipment
- A second large pot, for blanching
- A bowl of ice water
- Jars Pint or Quart size
- Clean towel, rag or paper towels
- Bubble wand optional
- Magnetic Lid Wand optional
- Canning Funnel optional
Ingredients
- 21 Pounds Fresh Tomatoes — Roma or San Marzano see Notes for per-jar quantity
- Bottled lemon juice OR citric acid — 1 Tbsp lemon juice or ¼ tsp citric acid per Pint Jar; 2 Tbsp lemon juice (or ½ tsp citric acid) per Quart Jar
- Salt — Canning/Pickling — Optional — ½ tsp per Pint Jar; 1 tsp per Quart Jar
Instructions
- Clean and sanitize your jars and lids. Wash in soapy water and keep warm — a dishwasher heat-dry cycle works, or keep jars on a baking sheet with hot water added.
- Fill your water bath canner with water and bring to a simmer. Reduce heat while you prep the tomatoes.
- Bring a separate pot of water to a boil. Working in small batches, dip tomatoes 30 to 60 seconds until skins crack, then plunge into a bowl of ice water. Slip off the skins. Trim the core and any bruised spots.
- Leave tomatoes whole, or cut into halves or quarters — your choice.
- Add the lemon juice or citric acid to each jar first, followed by salt if using.
- Pack the tomatoes into the jar, pressing gently until the natural juice fills the spaces between them, leaving ½-inch headspace. Do not add water.
- Remove air bubbles with a bubble remover or knife. Adjust headspace if needed.
- Wipe jar rims with a clean damp towel. Add lids and bands, fingertip-tight.
- Using a jar lifter, place jars in the canner. Bring to a full rolling boil, then start your timer. Process pints or quarts for 85 minutes at 0–1,000 ft elevation — adjust for your altitude (see Notes).
Notes
- Per Quart jar: 2½–3½ lbs tomatoes
- Per Pint jar: 1¼–1¾ lbs tomatoes
- 21 lbs of tomatoes ≈ 7 quarts or 14 pints, depending on how tightly you pack
- 0–1,000 ft: 85 minutes
- 1,001–3,000 ft: 90 minutes
- 3,001–6,000 ft: 95 minutes
- Above 6,000 ft: 100 minutes
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Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
We made spaghetti sauce with one of the homemade tomato jars and one of the sauces and it was delicious!! There really was a difference between the store bought canned versions versus the homemade …really really good! 😀
Annette, Thank you!😊That makes me so happy to hear! I am glad you like it.
It says to debubble but I don’t see any liquid added. Should there be water or something added before putting the lid on?
Great question! You won’t need to add extra liquid when canning tomatoes. Just pack the jars tightly with the tomatoes, removing bubbles as you go and debubbling any large air gaps. The only liquid you’ll add is the lemon juice, the tomatoes will release their own juice naturally. I hope this clears things up. I also have clarified that in my post—thank you for pointing it out!❤️🍅