Why Roma Tomatoes for Canning?
Roma tomatoes (also known as plum tomatoes) are the go-to choice for canning because they are low in moisture and high in flesh, making them perfect for sauces, salsas, and whole-pack canning. They hold up well during the canning process and maintain a rich flavour, even after months on the shelf.
Whether you’re making tomato sauce, whole tomatoes, or chunky salsa, Roma tomatoes give you that firm texture and deep tomato flavour that’s perfect for preserving.
<— This is my favourite helper, with Tony Soprano watching over his shoulder
What You’ll Need:
Roma tomatoes (about 20 pounds for a large batch)
Large pot (for blanching)
Ice water or an ice bath
Canning jars (quart or pint size, depending on your preference)
Lids and rings
Canning funnel (optional, but super helpful)
Jar lifter (for safely handling hot jars)
Large pot (for processing jars)
Citric acid or lemon juice (for acidifying the jars, which is crucial for safe canning)
Step 1: Prepare Your Tomatoes
Wash your Roma tomatoes thoroughly to remove any dirt or pesticides.
Core the tomatoes. You can do this by cutting out the hard, stem-end part at the top of each tomato. You want to make sure the tomatoes are free of any tough spots.
Step 2: Blanch the Tomatoes
Blanching helps to remove the skins, making your canned tomatoes smoother and more appealing. Bring a large pot of water to a boil and prepare a separate bowl with ice water (this will be your ice bath).
Score the tomatoes by making a small “X” incision at the bottom of each tomato. This will help the skin peel off easily after blanching.
Blanch the tomatoes: Gently drop the tomatoes into the boiling water for 30-60 seconds, just long enough for the skins to start to peel away. You’ll see the skins begin to split after just a minute or so.
Transfer the tomatoes into the ice water immediately after blanching. This stops the cooking process and makes the tomatoes cool enough to handle.
Step 3: Peel the Tomatoes
After the tomatoes have cooled in the ice bath for a minute or so, the skins should peel off easily. Simply pull away the skin from the tomato, starting from the “X” you made. Discard the skins.
Step 4: Prep the Jars
Sterilize your jars: Make sure your canning jars are clean and sterilized before filling them. You can do this by placing them in a pot of boiling water for 10 minutes or running them through the dishwasher.
Prepare the lids: Place your canning lids in a small pot of hot (but not boiling) water for a few minutes to soften the sealing compound.
Step 5: Fill the Jars
Pack the jars: Cut your peeled tomatoes into halves or quarters, depending on how you want them to look in the jar. Pack them into the jars tightly but without crushing them.
Add acid: To ensure your tomatoes are safely canned, you need to add acid. Add 1 tablespoon of lemon juice or ½ teaspoon of citric acid per quart jar. For pint jars, use 1 teaspoon of lemon juice or ¼ teaspoon of citric acid. This helps prevent spoilage by maintaining the proper pH level in the jars.
Add salt (optional): You can add a pinch of salt (about ½ teaspoon per quart) if you prefer seasoned tomatoes, but this is entirely optional.
Cover with water: Pour hot water over the tomatoes in the jars, leaving about ½-inch of headspace. This ensures the tomatoes are fully submerged, which prevents air from causing any spoilage.
Step 6: Remove Air Bubbles & Seal the Jars
Use a non-metallic utensil (like a plastic knife or bubble remover) to gently slide along the sides of the jar to release any trapped air bubbles. This helps ensure a good seal.
Wipe the rims of the jars with a clean, damp cloth to remove any food residue, ensuring a tight seal.
Place the lids on the jars and screw the rings on until they’re finger-tight (not too tight—just snug enough to hold the lid in place).
Step 7: Process the Jars
Boil the jars: Place the filled jars into a large pot of boiling water, ensuring the jars are fully submerged (you may need to work in batches). Process the jars in boiling water for 40-45 minutes for pints and 45-50 minutes for quarts. This step is critical for ensuring the tomatoes are fully preserved and safe for long-term storage.
Cool the jars: After the processing time, carefully remove the jars from the water using a jar lifter and place them on a clean towel to cool. As they cool, you’ll hear the satisfying “pop” of the lids sealing.
Check the seal: After the jars have cooled, check that the lids have sealed properly. If the lid is concave and doesn’t pop when pressed in the center, your jar has sealed correctly. If the lid pops back, you’ll need to refrigerate that jar and use it soon.
Tips for Perfect Canned Tomatoes
Use fresh, ripe tomatoes: Overripe or underripe tomatoes won’t produce the best flavour. Aim for firm, fully ripened Roma tomatoes.
Keep jars hot: It’s a good idea to warm your jars before filling them with hot tomatoes. This helps prevent the jars from cracking when you add the hot brine.
Waterbath canning vs. pressure canning: Tomatoes can be safely water bath canned because of their acidity, but if you’re adding other low-acid ingredients (like onions or peppers), you may need to pressure can them to ensure safety.
Add herbs and spices: Want to kick up the flavour? Add a sprig of fresh basil or oregano to each jar for an extra burst of flavour in your canned tomatoes.
Uses for Canned Roma Tomatoes
Once you’ve got your jars of beautiful canned Roma tomatoes, the possibilities are endless! Here are some ideas for using your preserved tomatoes all year long:
Tomato Sauce: One of the most popular uses for canned tomatoes! Simply simmer them with garlic, onions, olive oil, and your favourite herbs for a quick, homemade pasta sauce.
Soups and Stews: Add canned tomatoes to soups like tomato basil, vegetable soup, or chilli for that rich, homemade flavour.
Salsa: Use your canned tomatoes as the base for salsa. Add fresh lime juice, onions, cilantro, and chilli peppers for a zesty snack.
Shakshuka: Poach eggs in a spicy tomato sauce made from your canned Roma tomatoes for a hearty, flavorful breakfast or brunch.
Curry and Biryani: Tomatoes are a staple in many curry recipes. Use them as the foundation for sauces that pair perfectly with meat or vegetables.
Stewed Dishes: Use canned tomatoes in dishes like braised chicken, pork, or beef. They make a great sauce base that’s rich and comforting.
Pizza and Flatbreads: Make a quick and flavorful pizza sauce by blending your canned tomatoes with garlic, olive oil, and a touch of seasoning.
Canning Roma tomatoes is a fantastic way to capture the essence of summer and enjoy it long after the harvest season is over. Whether you’re using them for a hearty sauce, a fresh salsa, or a comforting soup, home-canned tomatoes are a pantry staple you’ll be so glad you have on hand.
By following these simple steps and tips, you can enjoy the fruits of your labour all year long, and you’ll have the satisfaction of knowing you preserved those tomatoes with your own hands. So, grab those Roma tomatoes and start canning—you’ll never look at store-bought tomatoes the same way again!
Do you can tomatoes every year? Share your favourite canning tips or uses in the comments below!
Canning Roma Tomatoes
Ingredients
Instructions
Notes
Tips for Perfect Canned Tomatoes
- Use fresh, ripe tomatoes: Overripe or underripe tomatoes won’t produce the best flavour. Aim for firm, fully ripened Roma tomatoes.
- Keep jars hot: It’s a good idea to warm your jars before filling them with hot tomatoes. This helps prevent the jars from cracking when you add the hot brine.
- Waterbath canning vs. pressure canning: Tomatoes can be safely water bath canned because of their acidity, but if you’re adding other low-acid ingredients (like onions or peppers), you may need to pressure can them to ensure safety.
- Add herbs and spices: Want to kick up the flavour? Add a sprig of fresh basil or oregano to each jar for an extra burst of flavour in your canned tomatoes.
