Canning Whole Tomatoes (Roma & Plum Varieties)
Canning San Marzano Tomatoes
Whole canned tomatoes are the base of so many great sauces, soups and stews. When your garden is overflowing with San Marzano tomatoes, this is the perfect way to preserve them until you are ready to make sauce, tomato basil soup or chili. Canning whole tomatoes lets you prep ahead, save money and keep that fresh garden flavor all year.
Why Can Whole Tomatoes
Canning whole tomatoes gives you a versatile ingredient that can be used in sauces, soups, stews and slow cooker meals. San Marzano tomatoes are ideal because they hold their shape, have rich flavor and are naturally sweet. Instead of buying canned tomatoes, you can preserve your own and know exactly what is in each jar.
Should You Remove the Skin Before Canning
San Marzano tomatoes have thicker skins, so peeling them makes a big difference in texture. Peel the tomatoes before canning and save the skins to make tomato powder. It adds amazing flavor to soups and seasoning blends.
Do Tomatoes Need to Be Ripe
Yes. For the best flavor, can tomatoes at peak ripeness. Tomatoes will not ripen once canned, so choose bright red, firm fruit. If there are any green patches, the tomato is not ripe enough.
How to Peel Tomatoes Easily
Blanch the tomatoes in boiling water, then place them directly into ice water. Once cooled enough to handle, gently squeeze the tomato out of the skin. Do not try to peel hot tomatoes. They will slip, tear and burn your hands.
Are San Marzano Tomatoes Canned Whole
Yes. San Marzano tomatoes are small enough to be canned whole without slicing or halving. This method works for plum tomatoes and Roma tomatoes as well. Whole tomatoes give you more flexibility when cooking later.
Canning Tips for Whole Tomatoes
- Great for chili and hearty sauces
- Ripe tomatoes give the best flavor and texture
- Cutting off the tops makes peeling easier after blanching
- Cool tomatoes just enough to handle, not fully cold
- Acid options include lemon juice, red wine vinegar or citric acid
- Use quart jars unless you only need small portions
Frequently Asked Questions: Canning Whole San Marzano Tomatoes
Do I need to core San Marzano tomatoes?
No. They are small enough that coring is optional. Most people skip it when canning whole tomatoes.
Can I use other tomato varieties?
Yes. Plum tomatoes, Roma tomatoes and Big Mama tomatoes all work well.
Can I freeze whole tomatoes instead of canning?
You can freeze blanched tomatoes for up to 6 months, but the texture will be softer. Canning keeps them firmer.
Why do I need acid when canning tomatoes?
Tomatoes vary in acidity. Adding lemon juice, vinegar or citric acid ensures safe processing.
Canning Whole Tomatoes: Plum Tomatoes
Equipment
Ingredients
- San Marzano tomatoes, washed
- lemon juice
Instructions
- Take the washed tomatoes and cut off the tops of the tomatoes.
- Discard the tops and place the tomatoes into a pot.
- Once you have filled the pot with tomatoes, fill with water and heat until the tomatoes blister.
- Remove from the heat, placing the tomatoes into a bowl to cool so you can handle, but not cold.
- Warm up water in the canner while processing tomatoes.
- Remove the skins from the tomatoes and place them into sterilized jars.
- We have found that if the tomatoes are slightly cool, you can squeeze the tomato from the bottom and it will slip out of the skin easily into the jar.
- Fill the jars, leaving 1 inch head space.
- Place 1 Tablespoon of lemon juice in each quart.
- Wipe the rim with a clean wet sterile towel and place a seal on. Hand tighten the band onto the jar
- Place the filled jars into the water bath canner.
- Process the tomatoes 40 minutes for quarts, 35 minutes for pints, adjusting for your elevation if needed.
- Turn off heat, allow the jars to sit 5 minutes and remove.
- Check to make sure the jars have sealed (the seal will not pop when you push it in the middle).
- Label and date the jars.
- Store in your pantry until needed with the bands removed.
Video
Nutrition
Thanks for this. According to my count this morning, I have 117 tomatoes growing. I have some serious canning to do!
That is a lot of tomatoes! If you can’t can them all as they ripen, you can always freeze them until you have time. Have fun canning!