How to Can Whole Roma Tomatoes

Do you love to can? My kitchen has been overflowing with tomatoes the past two weeks…with batches of juice, marinara, salsa and whole tomatoes sealed and ready for the pantry…I am in my happy place. Roma tomatoes are the best to use for spaghetti sauce and marinara. They found their way into my salsa, too. The last of the Romas were lingering and they also are the best to can whole. So…why not share it with you? How to can whole Roma tomatoes just seemed the perfect thing to share. If you have never canned before, start here!

Why can tomatoes?

There is no comparison with store bought tomatoes and freshly grown and home canned ones. Hands down. My husband can tell if I have switched them out in a soup or chili. He is my number one fan that keeps me on this canning trek!

Why can whole Roma tomatoes?

The size and quality of these tomatoes make them a perfect choice to blanch, chill, remove peelings and add to jars. By far the easiest ones to can whole ever. Secondly, they will give me more options during the winter months if I run out of something that they are the basis for; such as, jam, marinara or salsa. They are a meaty tomato that are great for so many uses.

Canning them and having them in my pantry gives me so many more options for future final uses.

So, how do you can whole Roma tomatoes?

Before you begin, fill a large stockpot with hot water and add to the stove to begin boiling.

Next, prepare your canning jars by washing and sterilizing…the dishwasher makes this an easy job.

BY THE WAY! Manufacturers have changed the lid making process and it is no longer recommended to heat lids and rings before adding them to the jars for canning. A years habit that is hard to break for this home canner.

Add 1 T of bottled lemon juice to each quart jar is recommended by canning authorities.

Onto your tomatoes…

Estimate 13-20 Roma tomatoes for each quart jar…it will truly depend on the size of your Romas as to how many will fit into your jars.

Onto preparing your tomatoes.

First, wash them.

Next, add them to a stockpot of boiling water and set your timer or about 5 minutes.

When you can lift them out of the water and they feel “full” or begin breaking their skins, it’s time to remove them from the water and add to ice water.

Next, use a large mixing bowl with a spout under where you are peeling the tomatoes to catch any juice that you might need to add to the jars again before canning.

Begin at the core end and take that tiny core out and just slide the tomato out of the skin and add to your canning jar.

Continue until you have the jar filled. Push the tomatoes a little to make sure that you have enough in each.

Add 1 t salt to the top and then fill with juice to the bottom line of the jar.

Using a nonmetallic spatula (canning tool), run it between the jar and the tomatoes and through the center to release any air pockets that may cause problems during canning.

Wipe off the rim and threads of the jar with a clean, damp cloth and then add the lids and bands, screwing down evenly, just until resistance is met. Not too tightly.

Heat your water bath canner, add the jars with at least 1-2 inches of water over the jars and bring to a boil. Cover with lid.

Once the water bath comes to a boil, begin processing time and set your timer.

How long do you water bath can Roma tomatoes?

Well, this is an interesting one! My Ball Blue Canning book actually contradicts itself…in the step by step section it gives 40-45 minutes which is what I process juice and marinara. In the recipe section is says that whole, halved or quartered tomatoes in juice should be water bath canned for 1 hour and 25 minutes. The USDA agrees with this. You can read it here.

TIPS:

Just a note…

• Make sure that you don’t overload your tomatoes. I did this the first round and I had some leakage as they cooled from one that caused it not to seal. I’ll just keep this one out to make a great pot of soup to add to the freezer since I will have concerns that it may lose it’s seal in the pantry.
• ALSO, make certain that you get air bubbles out with that canning tool before you add the lids. This is so important as extra air could cause the overflow of liquid and an inability of a good seal.
• To keep your jars from looking cloudy after water bathing, add a T of white vinegar to the canner before you begin. Works so well!
• When you remove the hot jars from the canner, set in a draft free area for 12-24 hours before moving.
• Don’t forget to label and date all of your canning jars after they have cooled.

If you need a recipe card for canning whole tomatoes…here you go!

Why can whole Roma tomatoes instead of other types?

Roma tomatoes are a great, meaty tomato that offers a lot of great uses. Their size and shape also make them easy to remove peelings and add to the jar.

Other canning tomatoes are often larger and make it impossible to can whole.

Earlier this summer, I canned larger canning tomatoes and their cores and amount of juice made it more of a crushed tomato canning process and more difficult.

Romas are just easier and offer lots of great uses when you need them during winter months.

If you need canning supplies, if you are just beginning…here you go!

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Happy Canning, friends!