Canned Tomatoes (For Low Acid Varieties)

Total Time
Prep 30 mins
Cook 0 mins

With the arrival of so many new tomato varieties, Agriculture Canada and their Provincial counterparts have discovered that many store bought and home grown tomatoes have much lower acid content than those grown years ago. This low acid content creates a potential safety hazard for those of us who love to preserve them. Adding salt alone no longer assures bacteria protection for canned tomatoes. This adjusted recipe solves the problem and won't affect the taste.


  1. Wash, peel, core and remove seeds of tomatoes to be processed.
  2. Pack prepared tomatoes into hot, sterilized, 1 Ltr. pickling jars.
  3. Fill jars with hot tomato juice or water leaving 1/2 inch headspace.
  4. Dissolve 1 Tbsp of pickling salt and 1/2 tsp of citric acid into 1 Tbsp of boiling water and add to 1 Ltr jar and seal.
  5. Repeat this mixture for each jar.
  6. Citric acid is inexpensive and is available in crystals at drug stores.(Do not use a substitute such as lemon or lime juice).
  7. Process jars in a boiling water bath for 60 minutes.
  8. Remove and let cool.
  9. Store in cool dark place.