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Prep Time: 45 minutes
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Cook/Simmer Time: 20 minutes
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Water Bath Processing Time: 35 minutes (pints) / 45 minutes (quarts)
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Cooling Time: 12–24 hours
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Total Time: Approx. 2 hours (active) + 12 hours cooling
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Yield: Approximately 4 quarts or 8 pints
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Difficulty: Intermediate
Cooking Intensities & Heat Levels
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Blanching Intensity: High Boiling Heat ($212^\circ\text{F}$ / $100^\circ\text{C}$)
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Ice Bath Intensity: Freezing Cold ($32^\circ\text{F} – 40^\circ\text{F}$)
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Tomato Simmer Intensity: Medium-Low Heat (Gentle bubble)
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Jar Sterilization/Preheating Intensity: Medium Heat ($180^\circ\text{F}$ hot water)
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Water Bath Processing Intensity: Full Rolling Boil ($212^\circ\text{F}$ continuously covered)
Equipment Needed
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Water Bath Canner with canning rack
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4 Quart or 8 Pint Mason Jars with new lids and screw bands
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Jar Lifter and Canning Funnel
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Bubble Remover / Headspace Tool
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Large Stainless Steel Stockpot
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Slotted Spoon and large mixing bowls
Ingredients
Primary Ingredients
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14–16 lbs (6.5–7.2 kg) Fresh Tomatoes (Plum or Roma varieties recommended for thicker juice and higher flesh-to-seed ratio)
Acidification (Mandatory per jar for safety)
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For Quart Jars: 2 tbsp Bottled Lemon Juice OR ½ tsp Citric Acid per jar
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For Pint Jars: 1 tbsp Bottled Lemon Juice OR ¼ tsp Citric Acid per jar
Optional Flavor Enhancement (Per jar)
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Canning Salt: 1 tsp per quart jar (½ tsp per pint jar)
Step-by-Step Instructions
Critical Safety & Canning Tips
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Always Use Bottled Lemon Juice: Do not use fresh-squeezed lemon juice for canning. Bottled lemon juice has a standardized, uniform pH level (around 2.0 to 2.4), whereas fresh lemons vary in acidity and may leave tomatoes vulnerable to Clostridium botulinum.
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Respect Headspace: Leave precisely ½ inch of headspace at the top of each jar. Too little headspace can cause juice to boil over and break the seal; too much headspace leaves trapped air that discolors the top layer of tomatoes.
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Fingertip-Tight Rings: Screw the metal bands on until you meet resistance, then turn just a quarter-turn more. Over-tightening prevents air from escaping during processing, causing buckled lids.
Nutritional Information
Servings per Quart Jar: 8 | Serving Size: ½ cup (120g)
Metric Amount Per Serving Calories 32 kcal Total Fat 0.2g ├─ Saturated Fat 0g └─ Trans Fat 0g Cholesterol 0mg Sodium 180mg (or 10mg without added salt) Total Carbohydrates 7g ├─ Dietary Fiber 2g └─ Total Sugars 4.5g Protein 1.5g Vitamin D 0mcg Calcium 18mg Iron 0.6mg Potassium 290mg
