How Long Does It Take to Can Tomatoes?
Quick Answer
3–5 hours from start to shelf for a batch of 7 quarts. Water bath processing takes 35–45 minutes, pressure canning takes 10–25 minutes, plus 1.5–2 hours of prep.
Typical Duration
Quick Answer
3–5 hours total from washing tomatoes to sealed jars on the shelf for a standard batch of 7 quarts. The actual processing time in the canner is 35–45 minutes (water bath) or 10–25 minutes (pressure canner), but prep work – washing, blanching, peeling, packing, and sterilizing jars – adds 1.5–2 hours. An experienced canner can move faster, but plan for a full afternoon your first time.
Total Time Breakdown
| Step | Time | Details |
|---|---|---|
| Gather and wash tomatoes | 15–20 min | Sort, rinse, remove stems |
| Blanch and peel | 30–45 min | Boil 60 sec, ice bath, slip skins |
| Core and chop (if dicing) | 20–30 min | Remove cores, cut to desired size |
| Sterilize jars and lids | 10–15 min | Boil jars 10 min or run through dishwasher |
| Pack jars | 15–20 min | Fill, add acid, remove bubbles, wipe rims |
| Process in canner | 35–85 min | Depends on method and altitude |
| Cool and check seals | 12–24 hours | Hands-off; jars seal as they cool |
Total active time: 1.5–2.5 hours. Total time including processing and cooling: 3–5 hours (not counting the 12–24 hour cool-down).
Processing Times by Method
Water Bath Canning
Water bath canning is the traditional method for tomatoes. Since tomatoes are borderline acidic, you must add acid (lemon juice or citric acid) to every jar.
| Product | Pint Jars | Quart Jars | Notes |
|---|---|---|---|
| Crushed tomatoes | 35 min | 45 min | Hot pack |
| Whole/halved (raw pack) | 85 min | 85 min | Longer due to cold pack |
| Whole/halved (hot pack) | 40 min | 45 min | Recommended method |
| Tomato juice | 35 min | 40 min | Press through food mill |
| Tomato sauce (plain) | 35 min | 40 min | No added vegetables |
| Stewed tomatoes | 35 min | 40 min | With onion, celery, pepper |
Critical: Add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart. Alternatively, use 1/4 teaspoon citric acid per pint or 1/2 teaspoon per quart. This is non-negotiable for safety.
Pressure Canning
| Product | Pint Jars | Quart Jars | Pressure (0–1000 ft) |
|---|---|---|---|
| Crushed tomatoes | 15 min | 25 min | 6 lbs (weighted) / 11 lbs (dial) |
| Whole/halved | 10 min | 15 min | 6 lbs / 11 lbs |
| Tomato juice | 10 min | 15 min | 6 lbs / 11 lbs |
| Tomato sauce (with meat) | 60 min | 75 min | 10 lbs / 11 lbs |
| Salsa (with peppers) | 15 min | 20 min | 11 lbs |
Pressure canning is faster and does not require added acid (though it's still recommended for flavor). It is required for any tomato product with added low-acid ingredients like meat, onions, or peppers.
How Much Do You Need?
| Raw Tomatoes | Yield | Jar Size |
|---|---|---|
| 21 lbs | 7 quarts | Standard canner load |
| 13 lbs | 9 pints | Standard canner load |
| 3 lbs | 1 quart | Small batch |
| 1.5 lbs | 1 pint | Small batch |
Expect about 3 lbs of raw tomatoes per quart jar. Roma (paste) tomatoes give the best yield because they have fewer seeds and less water than slicing varieties.
Step-by-Step Guide
1. Prepare Your Workspace
- Clear counter space and set up stations: wash, blanch, peel, pack.
- Place towels on the counter for draining jars.
- Fill canner with water and start heating (it takes 20–30 minutes to reach a boil).
2. Blanch and Peel
- Score an X on the bottom of each tomato.
- Blanch in boiling water for 30–60 seconds.
- Transfer immediately to an ice bath.
- Skins slip off easily.
3. Pack Jars
- Raw pack: Fill jars with raw peeled tomatoes, pressing gently. Add boiling liquid to cover.
- Hot pack: Simmer peeled tomatoes 5 minutes, then ladle into jars with cooking liquid.
- Add acid: 2 tablespoons bottled lemon juice per quart (or 1/2 teaspoon citric acid).
- Add 1 teaspoon salt per quart (optional, for flavor only).
- Leave 1/2-inch headspace.
- Remove air bubbles with a bubble tool or chopstick.
- Wipe jar rims clean with a damp cloth.
- Apply lids and rings finger-tight.
4. Process
- Place filled jars in the canner. Water must cover lids by 1–2 inches (water bath).
- Start timing once the water returns to a full boil.
- Maintain a steady boil throughout processing.
5. Cool and Store
- Remove jars and place on a towel. Do not tilt.
- Let cool undisturbed for 12–24 hours.
- Check seals: lids should be concave and not flex when pressed.
- Remove rings, label with date and contents, and store in a cool, dark place.
- Properly canned tomatoes last 12–18 months on the shelf.
Altitude Adjustments
| Altitude | Water Bath Adjustment | Pressure Canning Adjustment |
|---|---|---|
| 0–1,000 ft | No adjustment | 10 lbs (weighted) / 11 lbs (dial) |
| 1,001–3,000 ft | +5 minutes | 15 lbs / 12 lbs |
| 3,001–6,000 ft | +10 minutes | 15 lbs / 13 lbs |
| 6,001–8,000 ft | +15 minutes | 15 lbs / 14 lbs |
Safety Guidelines
- Always add acid to water bath canned tomatoes – modern tomato varieties can be too low in acid for safe canning without it.
- Never use untested recipes – follow USDA, Ball, or National Center for Home Food Preservation recipes only.
- Never reprocess jars that failed to seal. Refrigerate and use within 2 weeks instead.
- Inspect before eating – discard any jar with a broken seal, cloudiness, off-odor, or spurting liquid.
- Do not use a flat-top glass stove with a pressure canner – the weight can crack the glass.