How to Make Canned Tomatoes: Water vs. Juice Methods Explained

If you’re a gardener who plants tomatoes or someone who likes to buy tomatoes while they are in season or on sale, you HAVE to know this simple canning recipe to preserve that freshness all year. Canning tomatoes is one of the best ways to save them for later. I love using Canned Tomatoes in my recipes. Every time I open a new can I am so excited that I was able to grow part of our meal. I especially like that I know there are no harmful chemicals or additives in it! So grab this recipe and get some canning done next time you have a few tomatoes.

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Ingredients

• Tomatoes
• Canning/Pickling Salt– this type of salt is pure sodium chloride without any additives so it is best for canning and will result in the best flavor and texture for your tomatoes.
• Bottled Lemon Juice
• Quart Jars– I don’t usually buy these from Amazon because they are a lot more expensive, so look for them at Walmart, Farm and Fleet, Menards, etc.
• Lids and Rings for jars- You should use new lids every time you can something new to ensure you get a proper seal. If you have wide-mouth jars, you’re getting wide-mouth lids & rings.
• Canning Tools: These tools make canning so much easier
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.
• Fruit/Veggie Picking Bucket– It was convenient to have an over-the-shoulder bucket for picking apples, pears, and tomatoes this year!

Canned Tomatoes in Water or Juice?

There are two options to choose from when deciding how to make canned tomatoes. You can either use boiling water or their own juice to fill in the space between your tomatoes. This choice depends on what your priorities are in your canned tomatoes. Let’s dive into the pros and cons.

Canning tomatoes in water is a slightly safer method because water is thinner than juice and will allow the heat to go through the jar and all the tomatoes more evenly. It doesn’t take as much time to safely can tomatoes packed in water. When you pack them in their own juice, it takes longer to process the jars because the liquid is thicker. It takes longer for the heat to penetrate all of the tomatoes and kill the potential bacteria. While both methods are safe if done properly, canning in water will be the faster of the two methods with slightly less risk.

When it comes to texture and taste, packing the tomatoes in their own juice is going to win out. The tomatoes will keep their shape and texture better if packed in their own juice. They’ll also be more flavorful and rich when packed in their own juice vs packed in water where they will be more diluted after canning.

All in all, it is completely up to you how you can your tomatoes but whichever method you choose, make sure to follow the correct processing time to ensure your tomatoes are safe from bacteria.

Canned Tomato Directions

As usual, start by washing the tomatoes. I don’t peel my tomatoes, I just eat the skin right along with the rest of the tomatoes. If you want to take the skin off, follow these guidelines: Peel tomatoes by blanching in boiling water for 30-60 seconds and immediately putting them in ice water. The skins should easily come off. Cut the tomatoes in half or quarters, removing the stem and core.

Packed in Water (Raw Pack Method)

Bring water to a boil and keep hot while you pack the tomatoes. Add 2 tbsps of lemon juice and 1 tsp of salt (optional) to each quart-size jar. If using pint-sized jars, add 1 tbsp of lemon juice and 1/2 tsp of salt to each jar.

Pack raw tomatoes into the jars and pour hot water over them. Leave 1/2 inch of headspace. Using a knife, remove the air bubbles. When you’re almost done preparing your tomatoes, put water in the canner and heat over medium-high heat to start warming the water.

Wipe the rims of your jars and put the lids on. Tighten the rings to fingertip tight. Once all the jars are ready put canned tomatoes carefully in the canner using a jar lifter. Water should be covering the jars by 1 inch. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process quart jars for 45 minutes (pints for 40 minutes).

When the timer goes off, turn the heat off and remove the lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.

Packed in Juice Method

Add 2 tbsps of lemon juice and 1 tsp of salt (optional) to each quart-size jar. If using pint-sized jars add 1 tbsp of lemon juice and 1/2 tsp of salt.

Pack raw tomatoes into the jars and press tomatoes down until juice fills the available space. Leave 1/2 inch of headspace. Using a knife, remove the air bubbles.

When you’re almost done preparing your tomatoes, put water in the canner and heat over medium-high heat to start warming the water.

Wipe the rims of your jars and put the lids on. Tighten the rings to fingertip tight. Once all the jars are ready put them carefully in the canner using a jar lifter. Water should be covering the jars by 1 inch. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process pint or quart-sized jars for 1 hour 25 minutes.

When the timer goes off, turn the heat off and remove the lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.

Frequently Asked Questions

Do I have to peel the tomatoes?

No, you don’t have to peel your tomatoes. It is a personal preference! Some people prefer to peel the tomatoes to avoid them separating during the canning process. This may affect the look and texture of your canned tomatoes. It has never bothered me though!

Can I use table salt when canning?

Pickling/canning salt is recommended in canning recipes. Canning salt is pure sodium chloride and it doesn’t contain any additives. Table salt has iodine and anti-caking agents in it which could affect the flavor and appearance of your canned goods.

Do I have to add lemon juice before canning?

You have to add lemon juice or citric acid to your canned tomatoes to ensure their safety. The acidity level of tomatoes can vary so it is important to add lemon juice or citric acid so the pH level is at a safe lever for canning. Botulism is a potential issue if your canned goods are not acidic enough. There should be 2 tbsp of lemon juice or 1 tsp of citric acid per quart jar when canning tomatoes.

Can I use frozen tomatoes for canning?

Yes, you can use frozen tomatoes in your canning recipe. Just thaw them and can them like you usually would. A bonus about frozen tomatoes is that they are a lot easier to peel.

How long will my canned tomatoes be good for?

The quality of your canned food will start to degrade after about a year so it is best to use them within a year of canning.

How do I know if the jars are sealed?

You should hear a pop noise when your jars are sealed. You can press on the top of the jar and if the top doesn’t pop back up, it is sealed. After 12-24 hours, you should take off the rings and gently pull up on the lid to double-check the seal. Jars should be stored with the seals off in a single layer, so no stacking. Read more on storage safety in this blog post.

Recipes for your Tomatoes

I love using my canned tomatoes in taco chili and lasagna. You can also use it in chicken parmesan, casseroles, and soups like Lisa’s Minestrone Soup! She calls for roasted tomatoes in the recipe but if this is what you have on hand you could sub them in.

Thanks for checking out this recipe. As always, comment below if you have any questions or if you try this recipe!

Canned Diced Tomatoes (Raw Pack Method)

This recipe shows you how to can tomatoes using either juice or water, with detailed guidance on both methods. Whether you prefer a richer, fuller flavor or a lighter option, you'll learn the best approach to preserve your tomatoes for long-term storage. Perfect for home canners of all levels!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Processing Time 1 hour hr 25 minutes mins

Servings 3 quarts

Equipment

• Waterbath Canner
• Canning Tools
• jars & lids

Ingredients

  

• 8-10 lbs tomatoes
• 6 tbsp lemon juice bottled
• water
• salt optional

Instructions

 

• Wash tomatoes. Peel by blanching in boiling water for 30-60 seconds and immediately putting them in ice water, then peel. Peeling is optional; you can process them with skins on. Half or quarter the tomatoes, removing the stem and core.

Packed in Water Method

• Bring water to a boil and keep hot.
• Add 2 tbsps of lemon juice and 1 tsp of salt (optional) to each quart-size jar. If using pint-sized jars add 1 tbsp of lemon juice and 1/2 tsp of salt.
• Pack raw tomatoes into the jars and pour hot water over the tomatoes. Leave 1/2 inch of headspace. Using a knife, remove the air bubbles.
• When you're almost done preparing your tomatoes, put water in the canner and heat over medium-high heat to start warming the water.
• Wipe rims and put lids on. Tighten to fingertip tight.
• Once all the jars are ready put them carefully in the canner using a jar lifter. Water should be covering the jars by 1 inch. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process quart jars for 45 minutes (pints for 40 minutes).
• When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.

Packed in Juice Method

• Add 2 tbsps of lemon juice and 1 tsp of salt (optional) to each quart-size jar. If using pint-sized jars add 1 tbsp of lemon juice and 1/2 tsp of salt.
• Pack raw tomatoes into the jars and press tomatoes down until juice fills the available space. Leave 1/2 inch of headspace. Using a knife, remove the air bubbles.
• When you’re almost done preparing your tomatoes, put water in the canner and heat over medium-high heat to start warming the water.
• Wipe rims and put lids on. Tighten to fingertip tight.
• Once all the jars are ready put them carefully in the canner using a jar lifter. Water should be covering the jars by 1 inch. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process pint or quart jars for 1 hour 25 minutes.
• When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. Check for proper seals. Store in a cool, dry place with the rings off.