How To Can Tomatoes the Easiest Way, Raw-Packed with No Added Liquid.

Today I'm teaching how to can tomatoes the easiest way... The raw-pack method with no added liquid!

20 pints of home canned crushed tomatoes in jars on counter with water bath canner behind them.

This is a safe tested recipe that from the Ball Complete book of home preserving.

This recipe makes the most 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's just a little longer than other tomato canning recipes, but so easy and flavorful... Totally worth a few more minutes in the canner!

canned tomatoes up close and farther out with text

To Make Easy Canned Tomato you'll Need

This recipe makes 7 quart jars:

21 pounds fresh ripe tomatoes
3 ½ teaspoons citric acid powder.

Equipment Needed

7 quart jars with new lids and bands, OR 14 pint jars with new lids and bands.
Water-Bath Canner with water.
Jar Lifter
Jar filling funnel.
Large Spoon
De-bubbler or butter knife.
Clean towel for wiping jar rims.
Cookie Sheet for roasting and removing skin.

How To Can Tomatoes the Easiest Way

Sterilize canning jars.
Prepare your canner by filling with water and heat it on low on the stove top.
Preheat oven to 425 degrees F.

wash tomatoes, trim off stem and slice in half. Roast skin side up on cookie sheets

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.

roast tomatoes till skins wrinkle and slip the skins off

Measure out ½ teaspoon citric acid powder into the bottom of each quart jar. Or ¼ a teaspoon of citric acid into each pint jar.

Use a funnel and large spoon (or spatula) to fill jars leaving 12 inch headspace. Add citric acid to each jar

Use a large spoon and your funnel to fill each jar leaving ½ in headspace empty at the top of each jar.

use a de-bubbler or knife to remove air bubbles in jars, and crush tomatoes if desired

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.

Wipe jar rims clean with a clean damp towel, and Place new lids on top of each jar and screw on bands to finger tight

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.

Place jars into warm canner. Cover lids with 2 inches water. Bring to a boil. THEN set timer for 85 minutes. Make sure jars remain covered by at least 1 inch water while processing.

Turn the heat to medium high and bring water-bath canner to a rolling boil... THEN set your timer to 85 minutes.

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.*

When processing time is over, turn heat off. Remove the canner lid. Wait 5 minutes, then remove jars, cool, remove bands, and store!