Tomatoes - Packed in Own Juice (Canning)

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

This is from the Ball Blue Book of Preserving.


  1. Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
  2. Blanch tomatoes 30 to 60 seconds or until skins start to crack.
  3. Remove from boiling water.
  4. Dip immediately into cold water.
  5. Slip off skins; trim away any green areas; cut out core.
  6. Leave tomatoes whole or cut into halves or quarters.
  7. Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
  8. Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
  9. Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
  10. Remove air bubbles.
  11. Adjust two-piece caps.
  12. Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.