Canning Tomatoes Raw Pack

Step 1

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.

Step 2

Peel tomatoes.

Step 3

Halve or quarter tomatoes. (You can leave small or roma tomatoes whole.)

Step 4

Add lemon juice to hot jar, 2 Tbsp. per quart or 1 Tbsp. per pint. (For citric acid, use 1/2 tsp. per quart or 1/4 tsp. per pint instead of the lemon juice.) If desired, add canning salt (1 tsp. per quart or 1/2 tsp. per pint).

Step 5

Pack tomatoes into jar, pressing down to fill space with juice.

Step 6

Leave 1/2” headspace.

Step 7

Remove air bubbles, wipe the rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below.