Today I’m teaching how to can tomatoes the easiest, most flavorful way… The raw-pack method with no added liquid!
This is a safe tested recipe that from the Ball Complete book of home preserving. It turns out very flavorful canned tomatoes because we aren’t adding liquid (or anything except citric acid) except tomatoes to these canning jars! Just process for 85 minutes for pint and quart jars… It might take a bit longer than other methods, but the extra time is well worth it for the rich flavor!
Why You’ll Love This Easy Tomato Canning Method
Unparalleled Tomato Flavor: This is the #1 reason! Because you’re not adding any water, juice, or other liquid, you’re preserving the pure, concentrated essence of the tomatoes themselves. The brief roasting step also enhances their natural sweetness and depth. This results in intensely flavored canned tomatoes that taste truly homemade, unlike water-packed varieties that taste diluted!
Simple & Pure Ingredients: With just fresh tomatoes and citric acid, this recipe is perfect those who want to avoid extra ingredients, sweeteners, or preservatives found in store-bought or even some other canning recipes. It’s clean eating, straight from your garden (or farmer’s market) to the jar. 😉
Space-Saving: By not adding liquid, you’re maximizing the amount of actual tomato in each jar. This means more tomato goodness in less pantry space. These concentrated tomatoes are incredibly versatile for cooking – perfect for thick spaghetti sauces, stews, chilis, or any dish where you want a robust tomato base without extra moisture!
Easy Hands-Off Roasting for Peeling: While traditional blanching works, I find the roasting method to be less messy and a more hands-off way to loosen skins. It also adds that extra layer of flavor without much active effort, making the peeling process very easy once they’ve cooled slightly.
How To Can Tomatoes the Easiest Way
- Sterilize or just wash jars canning jars in hot soapy water.
- Prepare your canner by filling with water and heat it on low on the stove top.
- Preheat oven to 425 degrees F. to get skins off.
- Wash all your tomatoes and trimming off any bad spots.
- Slice each tomato in half, remove the top stem area, and place tomatoes on sliced side down on a parchment lined cookie sheet.
- Roast trays of sliced tomatoes with skin side up in the preheated oven for 15-20 minutes till skins start wrinkling.
- Let trays of tomatoes cool for about 5 minutes, then slip the skins off, and throw those away.
- Add citric acid to help maintain the color and flavor of the tomatoes. 1/2 teaspoon citric acid powder in each quart jar. Or 1/4 a teaspoon of citric acid for each pint jar.
- Use a large spoon and your funnel to fill each jar leaving 1/2 in headspace empty at the top of each jar.
- Use a de-bubbler tool or butter knife to remove any air bubbles in the jars, and crush tomatoes if desired.
- Use a clean towel with a little vinegar or water on it to clean the rims of each jar, and remove any debris.
- Place new clean lids on each jar and secure to finger-tight with each band.
Canning Process & Time
Place jars into the warm water-bath canner. Make sure the water covers the lids by at least 1 inch… Better to cover with 2 inches of water because it will evaporate during the processing time. Add 2 tablespoons vinegar to the canner to help keep jars clean. Place lid on top.
Add a couple tablespoons of vinegar to your canner to help keep your jars clean. Then, turn the heat to medium high and bring water-bath canner to a rolling boil… THEN set your timer to 85 minutes, or longer for higher altitudes (see below).
Process jars for 85 minutes in a rolling boil with water covering tops of jars by at least 1 inch the entire time. *Check periodically to make sure the jars are covered by at least 1 inch of water, add more if needed.*
Altitude Adjustments for Water Bath Canning
The processing time of 85 minutes for pint and quart jars in this recipe is suitable for altitudes up to 1,000 feet above sea level. It is critical for safe canning to adjust processing times for higher altitudes. Water boils at a lower temperature as altitude increases, meaning more time is needed to achieve the necessary heat treatment for food safety.
Please use the following chart to determine the correct processing time for your elevation:
| Altitude (Feet) | Processing Time for Pints & Quarts (Minutes) |
|---|---|
| 0 – 1,000 | 85 |
| 1,001 – 3,000 | 90 |
| 3,001 – 6,000 | 95 |
| Above 6,000 | 100 |
To find your local altitude, you can often check online mapping services or local government websites.
When processing time is over, turn heat off. Remove the canner lid. Wait 5 minutes, then remove jars, cool, remove bands, and store!
Let me know what YOU Think, Leave a Review on the Recipe Card or in the Comments below!
Easy Canned Tomatoes Recipe – Raw Pack Water Bath Canning
Equipment
- 7 or 14 Canning Jars 7 quart jars with new lids and bands OR 14 pint jars with new lids and bands
- 1 Water-bath canner with rack
- 1 jar lifter
- 1 Jar filling funnel
- 1 Large spoon
- 1 De-bubbler tool or butter knife
- 1 Clean Towel
- Cookie sheets (for roasting)
- parchment paper
Ingredients
- 21 pounds tomatoes fresh ripe
- 3 1/2 teaspoons citric acid powder 1/2 teaspoon per quart jar, or 1/4 teaspoon per pint jar
Instructions
Preparation
- Sterilize Jars: Sterilize your canning jars according to manufacturer’s directions.
- Prepare Canner: Fill your water-bath canner with water and place it on the stove over low heat to warm.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Tomatoes: Wash all tomatoes thoroughly, trimming off any bad spots.
- Roast Tomatoes: Slice each tomato in half and remove the stem area. Place the sliced tomatoes cut-side down on parchment-lined cookie sheets. Roast the tomatoes, skin-side up, in the preheated oven for 15-20 minutes, or until the skins begin to wrinkle.
- Peel Tomatoes: Let the roasted tomatoes cool for about 5 minutes. Slip the skins off and discard them.
Filling and Sealing
- Add Citric Acid: Place 1/2 teaspoon of citric acid powder into each quart jar, or 1/4 teaspoon into each pint jar.
- Fill Jars: Using a large spoon and a canning funnel, fill each jar with the peeled tomatoes, leaving 1/2 inch of headspace at the top.
- Remove Air Bubbles: Use a de-bubbler tool or butter knife to remove any trapped air bubbles from the jars. Gently crush the tomatoes in the jar, if desired, to help release air.
- Clean Rims: Wipe the rims of each jar with a clean towel moistened with a little vinegar or water to remove any debris.
- Secure Lids: Place new, clean lids on each jar and secure with bands until finger-tight.
Water-Bath Canning
- Load Canner: Carefully place the filled jars into the warm water-bath canner. Ensure the water covers the jar lids by at least 1 inch (preferably 2 inches, as some water will evaporate). Add 2 tablespoons of vinegar to the canner water to help prevent mineral deposits on the jars. Place the canner lid on top.
- Boil and Process: Turn the heat to medium-high and bring the water in the canner to a rolling boil. Once a rolling boil is reached, set your timer for 85 minutes.
- Maintain Boil: Ensure the water in the canner maintains a rolling boil and continues to cover the jars by at least 1 inch throughout the entire processing time. Add more hot water if needed.
- Cool Down: When the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the canner for 5 minutes before carefully removing them with a jar lifter.
- Final Cooling and Storage: Place the hot jars on a clean towel on your counter and allow them to cool completely for 12-24 hours. Once cool, check seals. Remove the bands, wipe down the jars, and store in a cool, dark place.
Notes
- Jar Preparation: While pre-sterilizing jars is a common practice, it is not strictly necessary for recipes processed for 10 minutes or more in a boiling water bath. The 85-minute processing time in this recipe is sufficient to sterilize the jars. Simply ensure your jars are thoroughly washed and kept hot until filling.
- Tomato Peeling Options: This recipe utilizes roasting to easily remove tomato skins and enhance flavor. An equally effective and traditional alternative for peeling is blanching: briefly immerse tomatoes in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins will slip off easily.
- Crushing Tomatoes: When de-bubbling, gently pressing or “crushing” the tomatoes is helpful to settle them and fill any air voids with their natural juices, ensuring a denser pack without adding external liquid. Be mindful not to over-crush if you prefer a less dense product, though some pressing is beneficial for this “no added liquid” method.
- Vinegar in Canner: Adding 2 tablespoons of vinegar to your canner water is a helpful tip to prevent hard water stains and mineral deposits from forming on the outside of your jars during processing. This is for aesthetic purposes and does not affect the safety or quality of the canned food.
- Crucial Altitude Adjustment: The processing time of 85 minutes for pint and quart jars is correct for altitudes up to 1,000 feet above sea level. For safe canning at higher altitudes, you MUST increase the processing time. Water boils at lower temperatures as elevation increases, requiring longer processing to ensure food safety.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
