How to Can Tomatoes Without a Canner
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Love fresh, juicy tomatoes but hate seeing them go to waste once the season ends? Don’t worry—you don’t need fancy equipment or an expensive pressure canner to preserve that garden-fresh flavor! In this guide, I’ll show you how to can tomatoes without a canner using simple kitchen tools you already have.
Canning tomatoes at home might sound intimidating, but it’s surprisingly easy (and kind of fun!) once you know the steps. Whether you’ve got a bumper crop from your garden, a farmer’s market haul, or just want to avoid store-bought canned tomatoes, this beginner-friendly method will save you money and help you enjoy that rich summer flavor all year long.
By the end of this post, you’ll learn how to safely can tomatoes without a canner, what supplies you actually need, the best tomatoes for canning, and how to avoid the common mistakes most first-timers make. Ready to stock your pantry with delicious homemade canned tomatoes? Let’s dive in!
Why Can Tomatoes Without a Canner?
If you’ve ever thought you need special canning equipment to preserve tomatoes, think again! Canning tomatoes without a canner is not only possible but also perfect for beginners, small kitchens, or anyone who just doesn’t want to invest in a pressure canner. All you really need is a large pot, some basic tools, and a little know-how.
Benefits of Canning Tomatoes Without a Canner
- Budget-friendly: No need to spend money on extra gear.
- Beginner-friendly: The water bath method is simple and less intimidating for first-time canners.
- Great for small batches: Perfect when you just want to can a few jars of tomatoes from your garden or farmer’s market.
- Deliciously fresh taste: Home-canned tomatoes often taste better than store-bought versions because you control the quality.
Is It Safe to Can Tomatoes Without a Canner?
Yes! As long as you follow safe canning guidelines (like adding acid with lemon juice or vinegar), you can confidently use a large stockpot to process your jars. Tomatoes are naturally acidic, which makes them one of the safest foods for water bath canning.
Supplies You’ll Need to Can Tomatoes Without a Canner
Before you get started, it’s important to gather all the right tools and ingredients. Don’t worry — you probably already have most of these in your kitchen!
Essential Tools for Canning Tomatoes Without a Canner
- Large pot or stockpot: At least 6-8 quarts, deep enough to submerge jars fully.
- Mason jars: Wide-mouth jars work best for packing tomatoes easily.
- Lids and bands: Use new lids to ensure a proper seal.
- Jar lifter or tongs: For safely handling hot jars.
- Clean towels: To wipe jar rims before sealing.
- Large bowl: For blanching and cooling tomatoes.
- Funnel: Makes filling jars neater and easier.
- Bubble remover or plastic spatula: To release trapped air bubbles inside jars.
Ingredients You’ll Need
- Fresh, ripe tomatoes: Roma or paste tomatoes are ideal for canning due to their low water content and rich flavor.
- Lemon juice or bottled vinegar: Needed to increase acidity and ensure safe preservation.
- Salt (optional): For flavor, about 1 teaspoon per quart jar.
Pro Tip:
When selecting tomatoes, avoid bruised or overly ripe ones, as they can affect the quality and shelf life of your canned goods. For the best results, choose firm, fresh tomatoes at peak ripeness.
Preparing Tomatoes for Canning Without a Canner
Getting your tomatoes ready is the most important step to ensure delicious, safe canned tomatoes. Follow these easy steps to prep your tomatoes like a pro!
Step 1: Wash Your Tomatoes Thoroughly
Rinse your tomatoes under cool running water to remove dirt and any residues. Clean tomatoes help prevent contamination and spoilage.
Step 2: Blanch the Tomatoes to Remove Skins
To peel tomatoes easily without a canner:
- Bring a large pot of water to a boil.
- Prepare a large bowl of ice water nearby.
- Drop tomatoes into boiling water for about 30-60 seconds — you’ll see the skins start to loosen.
- Quickly transfer tomatoes to the ice water to stop cooking.
- The skins should now slip off easily with your fingers or a small knife.
Step 3: Core and Quarter the Tomatoes
- Remove the tough stem cores with a paring knife.
- Cut tomatoes into quarters or chunks, depending on how you want to pack your jars.
Step 4: Optional – Remove Excess Seeds and Juice
Some prefer to remove seeds for a smoother texture. You can gently squeeze or scoop seeds out before packing.
How to Can Tomatoes Without a Canner: Step-by-Step Guide
Ready to turn those fresh tomatoes into pantry staples? Follow these simple steps to safely can tomatoes without a pressure canner using the water bath method.
Step 1: Sterilize Your Jars and Lids
- Start by thoroughly washing your Mason jars, lids, and screw bands in hot, soapy water.
- Rinse well to remove all soap residue.
- Place the jars upright in a large pot or stockpot filled with water, making sure they’re covered by at least an inch of water.
- Bring to a boil and let the jars boil for 10 minutes to sterilize. This step is crucial for safe canning.
- Keep jars hot until ready to fill (you can leave them in the hot water or use a low oven—about 200°F).
- Meanwhile, place your lids in a separate small pot of simmering water (not boiling) for about 5 minutes to soften the sealing compound.
Step 2: Prepare and Pack Your Tomatoes
- You can pack your tomatoes raw or hot—both methods work, but hot packing reduces the amount of floating fruit in jars.
- For raw pack: Fill hot sterilized jars with raw peeled and cut tomatoes, pressing down gently to remove air pockets. Leave about ½ inch of headspace from the top of the jar.
- For hot pack: Heat peeled and chopped tomatoes in a saucepan until boiling. Simmer for 5 minutes, then pack hot tomatoes into jars, again leaving ½ inch headspace.
- Add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart jar (or half that for pints) to each jar to ensure proper acidity for safe water bath canning.
- Optionally, add 1 teaspoon of salt per quart for flavor.
Step 3: Remove Air Bubbles and Clean Jar Rims
- Using a non-metallic spatula or a bubble remover tool, gently slide it around the inside edges of the jar to release any trapped air bubbles. This prevents pressure build-up and helps seals form properly.
- Wipe the jar rims with a clean, damp cloth to remove any food residue or juice that could prevent sealing.
Step 4: Seal Your Jars
- Place the sterilized lids on the jars, making sure the sealing compound contacts the jar rim evenly.
- Screw on the metal bands just until they’re fingertip-tight (don’t overtighten, as air needs to escape during processing).
Step 5: Process Jars in a Boiling Water Bath
- Place a rack or clean towel at the bottom of your large pot to keep jars from direct contact with the pot.
- Carefully lower the filled jars into the pot of boiling water using a jar lifter, making sure water covers the jars by at least 1 inch.
- Bring the water back to a full rolling boil.
- Process quart jars for 35 minutes and pint jars for 40 minutes. If you live at higher altitudes, increase processing time accordingly (typically by 5-10 minutes).
- Maintain a steady boil during the entire processing time.
Step 6: Cool and Test Seals
- Carefully remove jars with a jar lifter and place them upright on a clean towel or cooling rack.
- Leave them undisturbed for 12-24 hours to cool completely.
- After cooling, test each lid by pressing the center — a properly sealed lid will be concave and won’t flex up or down. If a lid pops or moves, the jar didn’t seal correctly and should be refrigerated and used soon.
- Remove the screw bands for storage to avoid rust, but keep lids on.
Step 7: Store Your Canned Tomatoes
- Store sealed jars in a cool, dark, and dry place like a pantry or cellar.
- Properly canned tomatoes can last up to 12-18 months.
- Always label your jars with the date canned for easy tracking.
Bonus Tips for Successful Canning Without a Canner
- Use high-quality, fresh tomatoes without blemishes or cracks.
- Avoid overfilling jars to prevent food from getting on the rims.
- Don’t rush the cooling process—allow jars to cool fully for the best seals.
- Keep a dedicated canning thermometer handy to monitor water temperature if needed.
Pro Tip:
When canning tomatoes, your sterilized jars can still be hot and slightly wet when you fill them — this helps prevent cracking when adding hot tomatoes. Just be sure to wipe the jar rims clean with a damp, lint-free cloth before sealing to ensure a perfect seal. No need to dry the jars completely!
Safety Tips for Canning Tomatoes Without a Canner
When it comes to preserving tomatoes at home, safety is key. Follow these tips to ensure your canned tomatoes stay delicious and safe to eat.
1. Always Add Acid to Your Tomatoes
Tomatoes can vary in acidity, so it’s important to add lemon juice or bottled vinegar to each jar. This prevents the growth of harmful bacteria like botulism. Use:
- 2 tablespoons lemon juice or ½ teaspoon citric acid per quart jar
- 1 tablespoon lemon juice or ¼ teaspoon citric acid per pint jar
2. Use Fresh, High-Quality Tomatoes
Avoid bruised, damaged, or overripe tomatoes. Fresh, firm tomatoes have the best flavor and shelf life for canning.
3. Follow Processing Times Exactly
Don’t skip or shorten the boiling water bath time. Processing your jars for the full recommended time kills bacteria and seals your jars properly.
4. Check Your Seals Before Storing
After cooling, press down on each lid center. A sealed lid should not pop back. If any jars didn’t seal, refrigerate and use those tomatoes within a few days.
5. Store Canned Tomatoes Properly
Keep your jars in a cool, dark, and dry place. Avoid direct sunlight and temperature fluctuations to maintain quality.
Common Mistakes to Avoid When Canning Tomatoes Without a Canner
Even experienced canners make mistakes — but with a little know-how, you can skip the pitfalls and have perfect jars every time. Here are the most common errors to watch out for:
1. Skipping the Acid Additive
Not adding lemon juice or vinegar can lead to unsafe acidity levels, increasing the risk of botulism. Always add the recommended amount to each jar.
2. Using Overripe or Damaged Tomatoes
Soft, bruised, or moldy tomatoes can spoil your batch. Choose firm, fresh tomatoes for the best flavor and shelf life.
3. Overfilling or Underfilling Jars
Leaving the wrong headspace (usually about ½ inch) can cause jars not to seal properly or tomato liquid to overflow during processing.
4. Not Removing Air Bubbles
Trapped air can prevent proper sealing and cause spoilage. Use a bubble remover or a spatula to gently release air before sealing.
5. Rushing the Processing Time
Cutting the boiling water bath short means bacteria might survive. Follow the exact processing times for your altitude and jar size.
6. Using Old or Reused Lids
Always use new lids designed for canning. Reusing lids can lead to weak seals and spoiled food.
FAQs About Canning Tomatoes Without a Canner
Can I can tomatoes safely without a pressure canner?
Yes! Tomatoes are naturally acidic enough to be safely canned using the water bath method, as long as you add lemon juice or vinegar to increase acidity. This helps prevent harmful bacteria growth. By following proper sterilization and processing steps, you can preserve tomatoes safely without needing a pressure canner.
How long do canned tomatoes last without a canner?
Properly canned tomatoes using the water bath method can last for up to 12 to 18 months when stored in a cool, dark place. However, it’s best to consume them within the first year for optimal flavor and quality. Always check for signs of spoilage like bulging lids, leaks, or off smells before use.
What types of tomatoes are best for canning without a canner?
Roma, plum, and paste tomatoes are ideal for canning because they have less water content and more flesh, which results in thicker, richer canned tomatoes. However, you can also use other varieties—just make sure they’re ripe, firm, and free from blemishes.
Can I reuse mason jars and lids for canning?
You can safely reuse mason jars as long as they are not chipped or cracked. However, it’s important to always use new canning lids for each batch. The sealing compound on lids is designed for one-time use to ensure a proper vacuum seal.
Do I have to peel tomatoes before canning them without a canner?
While peeling tomatoes is recommended for the best texture and flavor, it’s not absolutely required. Blanching tomatoes to remove skins helps prevent tough, unpleasant bits in your canned tomatoes. It’s a simple step that improves the final product but can be skipped if you’re short on time.
