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Extension > Food > Food Safety > Preserving and Preparing > Tomatoes and Salsa > Canning Tomatoes

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Tomatoes and Salsa

Canning tomatoes

William Schafer

Canning tomatoes safely

Quality

Varieties that may have insufficient acidity, including but not limited to:

  • Ace
  • Ace55VF
  • Beefmaster Hybrid
  • Big Early Hybrid
  • Big Girl
  • Big Se
  • Burpee VF Hybrid
  • Cal Ace
  • Delicious
  • Fireball
  • Garden State
  • Royal Chico
  • San Marzano
Canning tomatoes safely

Acidification

To ensure safe acidity in whole, crushed, or juiced tomatoes:

Tomatoes, whole or halved (packed raw without added liquid)

Quantity

You will need:

  • Large pot of boiling water for removing tomato skins
  • Large container of ice-cold water
  • Canning equipment (read Canning Basics)

Procedure

Processing times per method

The National Center for Home Food Preservation has over 30 tomato product canning recipes. Choose processing times and methods for Minnesota altitudes of 1001-2000 feet.

Note: Processing times and pressures in this publication are for Minnesota altitude ranges.

Tomato juice

Quantity

Procedure

Processing times per method

Note: Processing times and pressures in this publication are for Minnesota altitude ranges.

Source: Tomato Juice. National Center for Home Food Preservation

Reviewed by Suzanne Driessen 2016

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