Canning Tomato Recipes: Whole, Crushed, and Sauce the Safe Way

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Home-canned tomatoes are the base for soups, chili, pasta sauce, and braises. Done correctly, a boiling water bath is enough for tomatoes, as long as you add acid. This guide covers three tested-style basics: crushed tomatoes, whole or halved tomatoes, and a simple plain tomato sauce, with the safety rules that apply to each.

Canning Safety Rules for Tomatoes

Tomatoes are borderline in acidity, and acidity varies by variety, ripeness, and growing conditions. For that reason, tested recipes from the National Center for Home Food Preservation, USDA, and university extension services call for added acid in every jar. Follow these rules:

• Add bottled lemon juice or citric acid to every jar: 2 tablespoons of bottled lemon juice per quart or 1 tablespoon per pint, or 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint.
• Use only firm, ripe, unblemished tomatoes. Never can overripe, spoiled, moldy, or frost-damaged tomatoes, or fruit from dead vines.
• Do not add extra low-acid ingredients such as onions, peppers, mushrooms, or meat unless a tested recipe says so. Add those when you cook the jar later.
• Use the processing time for your jar size and altitude from an official source. The times below are typical for low elevations and should be checked against a source.
• Use proper jars, new lids, and a rack in the canner.

Equipment

• Large boiling water canner with rack
• Pint or quart canning jars, lids, and bands
• Jar lifter, funnel, bubble remover
• Large pot for blanching and cooking
• Food mill or sieve (for sauce)

Step One: Prepare the Tomatoes

1. Wash tomatoes. Cut out the cores and any blemishes.
2. Score a small X on the bottom. Drop tomatoes in boiling water for 30 to 60 seconds until skins split.
3. Transfer to ice water, then slip off skins.

Recipe 1: Crushed Tomatoes

Ingredients (Per Quart)

• About 3 pounds tomatoes
• 2 tablespoons bottled lemon juice
• 1 teaspoon salt (optional)

Instructions

1. Quarter about one-sixth of the peeled tomatoes and put them in a large pot. Crush them with a masher while heating to release juice.
2. Bring to a boil, stirring to prevent scorching. Add remaining quartered tomatoes gradually, keeping the mixture boiling.
3. Simmer 5 minutes after all tomatoes are added.
4. Add lemon juice to hot jars (and salt, if using). Fill with hot tomatoes to 1/2 inch headspace.
5. Remove air bubbles, wipe rims, apply lids, and process in boiling water. Tested guidelines commonly list 35 minutes for pints and 45 minutes for quarts at elevations up to 1,000 feet.

Recipe 2: Whole or Halved Tomatoes (Packed in Water)

1. Peel tomatoes as above and leave whole or halve.
2. Add lemon juice to each hot jar. Pack tomatoes, pressing gently to fill spaces.
3. Bring fresh water to a boil and pour over the tomatoes, leaving 1/2 inch headspace.
4. Remove bubbles, wipe rims, and add lids.
5. Process in a boiling water bath. Tested guidelines list roughly 40 minutes for pints and 45 minutes for quarts at low altitude.

Packing in tomato juice or raw-packing without added liquid are also tested methods with different times. Follow your source for each.

Recipe 3: Plain Tomato Sauce

1. Cut peeled tomatoes into chunks and simmer in a large pot for 10 to 15 minutes until soft.
2. Press through a food mill to remove seeds. Return the puree to the pot.
3. Simmer uncovered until reduced by about one-third for a thin sauce or one-half for a thick sauce, stirring often.
4. Add bottled lemon juice to each hot jar: 2 tablespoons per quart, 1 tablespoon per pint.
5. Ladle hot sauce into jars to 1/2 inch headspace, wipe rims, and add lids.
6. Process in a boiling water bath. Tested guidance lists around 35 minutes for pints and 40 minutes for quarts at low altitude.

Add garlic, basil, and onion when you reheat the sauce, not before canning.

Comparison of the Three Styles

Best Tomatoes for Canning

• Paste types (Roma, San Marzano, Amish Paste): Meaty with fewer seeds, thicker results.
• Slicing tomatoes (Better Boy, Celebrity): Juicier, need longer cooking for sauce.
• Heirlooms: Great flavor but vary widely in acidity; always add acid.

Tips

• Leave exactly 1/2 inch headspace. Too little causes siphoning, too much may prevent sealing.
• Keep jars hot before filling to prevent cracking.
• If liquid separates in the jar, that is normal and does not affect safety.
• Add salt only for flavor. It is not required for safety.
• Raise processing times at altitude per your source.

Storage

Label jars with the date and store them without bands in a cool, dark place for up to a year for best quality. Check lids before opening. Discard any jar with a bulging lid, leaking, spurting liquid, mold, or an off odor.

Altitude Adjustments

Water boils at lower temperatures as elevation rises, so food needs more time in a boiling water bath. Tested charts from the National Center for Home Food Preservation list extra minutes by elevation band. Look up your elevation, find the matching band for your product and jar size, and add the minutes listed. Do not guess or round down.

Using Your Jars

• Open a jar into a clean bowl and smell it before using. It should smell like tomatoes.
• Use crushed tomatoes in chili, tortilla soup, or braised dishes.
• Pour whole tomatoes into a pot and break them up with a spoon for quick pasta sauce.
• Simmer plain sauce with garlic, onion, basil, and olive oil before serving.
• Blend a jar of crushed tomatoes with stock for a quick soup.

Cleanup After Canning

Wipe jars with a damp cloth to remove any sticky film, remove the bands, and label each jar with contents and date. Storing without bands lets you spot a failed seal, because a lid that has lifted will show right away.

FAQ

Do I really need lemon juice?

Yes. Added acid is standard in current tested recipes because tomato acidity varies. Use bottled juice since its acidity is standardized.

Can I use a pressure canner for tomatoes?

Yes, tested pressure canning times exist for tomatoes, but acid is still recommended for safe results. Use the processing chart from an official source.

Why did my tomatoes float?

Raw-packed tomatoes tend to float as air escapes. It affects looks but not safety. Hot packing and removing bubbles reduce it.

Can I freeze tomatoes instead?

Yes. Freeze whole or crushed tomatoes in freezer containers with 1/2 inch headspace for about a year.

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