Tomatoes in 1.5 litre jars

Course Vegetables
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Calories 41 kcal



  1. Peel and core tomatoes (no need to remove seeds.)
  2. You can leave peeled tomatoes whole, or halve or quarter them.
  3. Put a kettle of water on to boil.
  4. If you are doing raw pack, skip down to the ACIDIFY step.
  5. If you are doing hot pack, put tomatoes in a large pan, and add boiling water as need to cover. (If a lot of liquid is coming off the tomatoes then you will need less water.)
  6. Bring to a boil over medium heat, uncovered, stirring very carefully so as not to break everything up.
  7. Lower heat to a simmer and simmer uncovered for 5 minutes.
  8. ACIDIFY: To each 1.5 litre (quart) jar that will hold tomatoes, first add EITHER 3 tablespoons of bottled lemon juice OR 3/4 teaspoon citric acid.
  9. SEASON: To each 1.5 litre (quart) jar, optionally add 1 1/2 teaspoons of either salt OR non-bitter, non-clouding salt sub.
  10. Pack tomatoes into jars.
  11. Leave a generous 2 cm (1/2 inch) headspace.
  12. Cover the tomatoes with hot liquid. Use hot liquid from the pot if you are doing the hot pack. If you are doing the raw pack, your hot liquid will be boiling water straight out of the kettle. If you are doing hot pack and run out of pot liquid, then use boiling water from the kettle.
  13. Debubble, adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Process in a water bath or steam canner.
  17. Process jars for 45 minutes; increase time as needed for your altitude.