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Easy Homemade Canning Tomatoes Whole Peeled Water Bath Recipe Guide

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This easy homemade canning tomatoes whole peeled water bath method preserves the fresh summer flavor of ripe tomatoes for use all year long. The method is simple, safe, and yields firm, tender tomatoes perfect for sauces, soups, and stews.

Ingredients

Scale
  • 10 pounds ripe, firm tomatoes (Roma or plum varieties recommended)
  • 5 tablespoons bottled lemon juice or fresh-squeezed lemon juice
  • 1/2 teaspoon citric acid (optional, about 2 grams)
  • 1 teaspoon canning or kosher salt (optional)
  • Water for blanching and water bath canner

Instructions

  1. Prepare your jars and lids by washing them in hot soapy water, rinsing well, and keeping jars warm in simmering water until ready to use.
  2. Wash tomatoes under cold water and score an X-shaped cut about 1/4 inch deep on the bottom of each tomato.
  3. Bring a large pot of water to a rolling boil and blanch tomatoes in batches for 30-60 seconds until skins start to peel back.
  4. Immediately transfer blanched tomatoes to a large bowl of ice water to cool for about 1 minute.
  5. Peel the skins off starting at the scored section.
  6. Add 1 tablespoon lemon juice per pint jar or 2 tablespoons per quart jar. Add salt if using.
  7. Pack peeled whole tomatoes into warm jars, pressing gently to remove air pockets but keeping tomatoes mostly whole.
  8. Pour boiling water over tomatoes, leaving 1/2 inch headspace. Use a non-metallic spatula to release trapped air bubbles.
  9. Wipe jar rims clean and place lids and screw on rings fingertip-tight.
  10. Process jars in a boiling water bath with at least 1-2 inches of water covering jars: 40 minutes for pint jars, 45 minutes for quart jars at altitudes under 1,000 feet (adjust for higher altitudes).
  11. Remove jars with a jar lifter and place on a towel or cooling rack. Let cool undisturbed for 12-24 hours.
  12. Check seals (lid should not flex up and down). Store sealed jars in a cool, dark place.

Notes

Use firm, ripe tomatoes for best texture. Do not skip blanching and peeling to avoid jar sealing issues and improve texture. Always add lemon juice or citric acid for safe acidity. Keep jars warm before filling to prevent breakage. Adjust processing time for altitude. Avoid over-packing jars to prevent splitting or sealing problems.

Nutrition

Keywords: canning tomatoes, whole peeled tomatoes, water bath canning, homemade canned tomatoes, preserving summer tomatoes, tomato canning recipe

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