How to Can Tomatoes (Whole or Halved)
Fresh whole or halved tomatoes preserved in their own juice or water for year-round use.
The Short Answer
Tomatoes can be canned using either a water bath or pressure canner. Add 2 tablespoons of bottled lemon juice per quart to ensure safe acidity. Process pints for 40 minutes or quarts for 45 minutes in a boiling water bath.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Tomatoes (Whole or Halved)
Add 2 tablespoons bottled lemon juice per quart (1 tablespoon per pint).
Headspace: 0.5 inches
Pressure Canning Tomatoes (Whole or Halved)
Add bottled lemon juice even when pressure canning.
Headspace: 0.5 inches
Step-by-Step: Canning Tomatoes (Whole or Halved)
- Wash tomatoes and remove stems.
- Dip in boiling water 30-60 seconds, then ice water. Skins slip off easily.
- Remove cores and bruised spots.
- Leave whole, halve, or quarter.
- Add bottled lemon juice: 2 tablespoons per quart, 1 per pint.
- Pack into hot jars, pressing gently.
- Add hot water or tomato juice to cover. Remove air bubbles, wipe rims, apply lids.
The lemon juice rule is non-negotiable. Modern tomato varieties have been bred for sweetness, which means lower acidity. Two tablespoons of bottled lemon juice per quart is cheap insurance against botulism.
Safety Notes
Important: Always add bottled lemon juice regardless of method. Modern tomato varieties have been bred for sweetness, meaning lower acidity.
The Bottom Line
Tomatoes (Whole or Halved) can be canned using either a water bath or pressure canner. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Modern tomato varieties often have pH values near the safety threshold of 4.6. Bottled lemon juice ensures the acidity stays in the safe range. This is a USDA requirement, not a suggestion.
Bottled is preferred because it has consistent acidity. Fresh lemons vary. If you must use fresh, use slightly more.
You can, but peeled tomatoes have better texture. The skins separate and roll up during processing, which some find unappetizing.