Canning and Freezing Tomatoes
can be used in many recipes.
Allow 2-1/2 to 3-1/2 pounds unblemished tomatoes per quart. Wash tomatoes. To peel, dip tomatoes in boiling water for 30 seconds or until skins start to split. Dip in cold water; core and skin. Continue as directed below.
| Tomatoes | Preparation | Boiling-Water Canning | Pressure Canning* | Freezing |
| Crushed | Cut into quarters; add enough to a large pan to cover bottom. Crush with a wooden spoon. Heat and stir until boiling. Slowly add remaining pieces, stirring constantly. Simmer for 5 minutes. Fill jars. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. Add salt, if desired: 1/4 to to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Leave a 1/2-inch headspace. | Process pints for 35 minutes and quarts for 45 minutes. | Process pints and quarts for 15 minutes. | Set pan of tomatoes in ice water to cool. Fill containers, leaving a 1-inch headspace. |
| Whole or halved, no added liquid | Fill jars with whole or halved tomatoes, pressing to fill spaces with juice. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. Add salt, if desired: 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Leave a 1/2-inch headspace. | Process pints and quarts for 85 minutes. | Process pints and quarts for 25 minutes. | Fill freezer containers, leaving a 1-inch headspace. (Use only for cooking due to texture changes from freezing.) |
| Whole or halved, water-packed | Fill jars with whole or halved tomatoes. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. salt, if desired: 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Add boiling water, leaving a 1/2-inch headspace. Or, heat tomatoes in a saucepan with enough water to cover; simmer 5 minutes. Fill jars with tomatoes and cooking liquid. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. Add salt, if desired: 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Leave a 1/2-inch headspace. | Process pints for 40 minutes and quarts for 45 minutes. | Process pints and quarts for 10 minutes. | If heated, set pan of tomatoes in cold water to cool. Fill containers, leaving a 1-inch headspace. |
| * For dial-gauge canner, use 11 pounds of pressure; for a weighted-gauge canner, use 10 pounds of pressure. | ||||
