This post may contain affiliate links. Read my disclosure policy. Canning tomatoes is a Slavic specialty. These babies are so good with hot mashed potatoes or plov. Don’t these pictures give you fuzzy feelings? I can’t help but think about my Mom’s “pomedori” (tomatoes). My Mom and Aunt Tanya collaborated to give me this recipe. I’m so excited to get this tomato canning tutorial recorded and to share it with you all. Canning tomatoes was way easier than I imagined it would be and I’ve included some time saving tips!! This recipe yields six quart-sized jars of canned tomatoes. You can easily double everything if you have a ridiculous amount of tomatoes. Happy canning!

Ingredients for Canning Tomatoes (recipe updated Aug 2024): 

6 lbs small tomatoes (1 lb per jar). Pick small tomatoes that fit through the mouths of your jars 10 cups water 1 1/2 cups white vinegar (5% acidity) 3 Tbsp non-iodized salt (we used fine sea salt) 3 Tbsp granulated sugar 1/2 bell pepper, seeded and sliced into 1/2″ strips 1/2 Tbsp peppercorns, divided 6 dill flowers 6 bay leaves 6 garlic cloves,  chopped Horseradish Leaf (optional), torn into 6 pieces Pro Tip: When canning tomatoes, the National Center of Home Food Preservation has guidelines on proper acidification for canning tomatoes. If you are going to substitute vinegar, please see their Canning Tomatoes Guidelines. Home Canning Tools:

You’ll need 6 (quart-sized) canning jars with new lids. Large Stock Pot (20Qt+) with Rack (or purchase a canner) Jar lifter to safely transfer the jars

How To Make Canned Tomatoes:

To Sterilize Jars:

Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids to sterilize them.

To make the Syrup:

  1. In a large pot, combine water. Add salt, sugar, and vinegar. Bring to a boil until salt and sugar are dissolved.

Filling your Jars:

  1. Divide your sliced bell pepper, peppercorns, dill, bay and horseradish leaves (if using), among six quart-sized jars.

  2. Add washed tomatoes and pack them in as tightly as you can without squishing them. Pour boiling hot syrup over your tomatoes.

I re-used the jar lids and then I come to find out that this is a big no-no in the canning world :-O, so as a rule, don’t use old, deformed or dented lids or ones that have gaps or defects in the sealing gasket. ALWAYS BUY NEW LIDS!

  1. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.

Current Canning Guidelines:

Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions. Current guidelines recommend:

Signs of Spoiled Canned Food:

With any type of canning, we follow this advice: “When in doubt, throw it out” Discard and do not eat or taste any canned food if you notice any of the following:

the jar is leaking, bulging, or swollen the jar looks damaged, cracked, or abnormal the jar spurts foam or liquid upon opening the canned food is discolored, moldy, mushy, slimy, or smells bad

Recipe updated Sept 2019. The water to vinegar ratio is based on the Ball Blue Book Grape Tomatoes recipe. We also updated canning process instructions to reflect new canning standards. 

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