Canning Whole Tomatoes in Juice, Pint Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
Canning whole tomatoes is very easy to do at home using this recipe and instructions. If it's your first time canning, you might refer to our free video link below.
Make sure to see other tomato canning recipes, including canning tomatoes in quart jars, low acid tomato sauce recipes or tomato sauce with meat at our Canning Tomatoes (Recipes) page.
|8 Pints||9 Pints||10 Pints||11 Pints||12 Pints|
|Bottled Lemon Juice||1 tablespoon per pint|
|Salt (Optional)||1/2 teaspoon per pint|
|Simmering Tomato Juice|
Yields will vary based on the water content of the tomatoes.
Before beginning, wash tomatoes, cut away stems and discolored portion of tomatoes.
- Blanch and peel the tomatoes.
- Add bottled lemon juice to each empty pint canning jar and optional salt.
- Canning using hot pack method with 1/2" of headspace
- Pour simmering tomato juice over whole tomatoes, maintaining 1/2" headspace.
- Processing with a Water Bath for 85 minutes for pint jars, at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
*This recipe is adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
This third video will teach you how to use a waterbath canner for home canning tomatoes in several ways; home canning whole tomatoes, home canning diced tomatoes, home canning tomato sauces and home canning salsa.