Canning can be an intimidating process, but I am here to show you just how easy it is to can summer fresh tomatoes without a pressure cooker! It is a simple process of cooking the tomatoes on the stove, pouring them into sterilized wide-mouth mason jars, adding some salt, and then sealing them with a lid. Cooling on the counter overnight seals the jars, removing the need for a pressure cooker. Anyone can do it and you'll enjoy summer tomatoes all year round for anywhere you would need tomatoes in a recipe.
Reader Review
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I love that you don't have to do the hot water bath where you have to boil the full jar(s). Makes it so much easier! Just out of curiosity, why cool them upside down? Does it hurt anything if you cool them right side up? I love hearing the 'ping' as they cool, because then you know it worked!
- Kris
Growing up in a Southern kitchen, late summer meant big canning days-green beans, tomatoes, you name it....even canned sweet red pepper jelly! My favorite part? Grabbing a jar from the basement in the middle of winter and tasting summer all over again.
Now, as an adult, I still crave that...minus the pressure cooker anxiety. I've got one, but let's be honest… it kind of terrifies me. Thankfully, my mom passed down a simple method for canning tomatoes-no pressure cooker needed.
Every year, I grab a box of canning tomatoes from our CSA and spend an afternoon preserving them just like she did. Let me show you how, step by step, with the tips she taught me.
⭐️ PRO TIP ⭐️ - no matter which size jar you use (quart or pint) make sure it is the wide-mouth version. This makes it much easier to funnel the tomatoes in without getting anything on the seal.
⭐️ PRO TIP ⭐️ - After years of helping my mom do this and doing it myself, we have learned that you can use any variety of tomatoes for this - you will just need 10 pounds of them. Fresh and local gives the best flavor. A lot of times, farmers' markets or CSA boxes will sell large quantities of tomatoes towards the end of the season when they are almost too ripe or not "perfect" enough to sell. These tomatoes are perfect for this recipe!
MAJOR TIP - make sure the mason jars are not cold when filling with the tomatoes. If you fill the jar that is cold with the hot tomatoes, it will break the glass on the jar (not that I know this from experience or anything....🤦♀️😂). Make sure they are room temp or hot out after the sanitizing cycle.
You will know they are properly sealed by placing your finger on top and checking for the top to not "pop" or have any give to it. If there is give or it does pop, use within a week because this did not seal correctly and will spoil quickly. If it is properly sealed, then store it in the pantry or a dark basement. Use in any recipe that calls for canned tomatoes.
PrintRecipe
How to Can Tomatoes - without a pressure cooker
- Total Time: 28 hours 30 minutes
- Yield: 10 pints 1x
Description
Canning can be an intimidating process, but I am here to show you just how easy it is to can summer fresh tomatoes without a pressure cooker! It is a simple process of cooking the tomatoes on the stove, pouring them into sterilized wide-mouth mason jars, adding some salt, and then sealing them with a lid. Cooling on the counter overnight seals the jars, removing the need for a pressure cooker. Anyone can do it, and you'll enjoy summer tomatoes all year round for anywhere you would need tomatoes in a recipe.
Ingredients
- 10 Pounds Ripe Tomatoes
- 5 Teaspoons Salt
Equipment Needed
- Large stock pot*
- 10 wide mouth pint* or 5 quart Mason jars
- 10 new wide mouth Mason jar lids and seals* or 5 regular lids and seals*
- Canning funnel*
- Large deep soup spoon*
- Towels
- (all links Amazon affiliate links)
Instructions
FIRST STEP: Sanitize your jars!
This is SUPER important and a step that cannot be missed. If your jars are not perfectly clean and without any grease or anything on the seal, it could affect the sealing process and not seal properly, causing the tomatoes to spoil, grow mold, and ruin.
- To sanitize, either run through the hottest cleaning cycle in your dishwasher with only the jars in it.
- OR place them in a large pot of boiling water for 5 minutes, fully submerged (use tongs to place the jars in and out of the boiling water).
- Place them on a drying rack or a towel on the counter and face up to air dry completely before using.
- Wash and dry the new rings and seal them with hot, soapy water, then let them air dry completely. (Note - I recommend using brand-new seals for this process).
Cooking Tomatoes
- Wash and dry your tomatoes. Add a large stockpot to the stove over medium heat. Quarter or roughly dice the tomatoes and add to the pot. Stir and bring to a simmer.
- Place a lid on and let it cook for 3-4 hours. The tomatoes will cook down during that time.
- While the tomatoes are cooking, prep your jars - see instructions above. NOTE - the mason jars need to be hot when ready to fill with tomatoes. Adding the hot tomatoes to a cold mason jar glass will result in the jar breaking.
- Once the tomatoes are finished and the jars are clean, place a canning funnel into the jar and slowly fill the jars with the cooked tomatoes to right under the start of the seal, making sure not to get anything on the rim of the jar! Do not fill all the way to the top. There needs to be room left in the jar.
- Continue filling until the tomatoes are all used. This will get you approximately 5-quart jars or 10-pint jars full.
- To each jar, place ½ teaspoon of salt per PINT jar or 1 teaspoon of salt per QUART in each jar. Again, make sure not to get any salt or anything on the rim of the jar.
- Wipe the rims of the jars if any tomatoes are salt have gotten on the seal and rim with a clean, dry paper towel.
- Once the salt is in, place the new lids and seals on and close tightly.
- Lay a beach towel (or a large towel) on the kitchen counter. Place each jar upside down on the towels, and then place another towel on top. Leave wrapped in the towels on the counter overnight or for 24 hours to slowly cool.
- Once they have cooled completely, double-check that they have completely sealed by placing your finger on top and checking for the top to not "pop". Once sealed, store in the pantry.
- Use in any recipe that calls for canned tomatoes.
Notes
- Canned tomatoes will last for 1-2 years stored in a cool, dry, dark place like your pantry
- Use in any recipe that calls for canned tomatoes
- If the top "pops" after the cans have cooled (meaning, if you press down on the lid with your finger and there is a give), the cans have not sealed properly. Discard immediately and do not use. There was likely something on the rim preventing a complete and tight seal.
- Prep Time: 10 minutes
- 24 hours: 20 minutes
- Cook Time: 4 hours
- Category: Vegetable
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pint
- Calories: 82
- Sugar: 11.9 g
- Sodium: 1185.4 mg
- Fat: 0.9 g
- Carbohydrates: 17.6 g
- Fiber: 5.4 g
- Protein: 4 g
- Cholesterol: 0 mg
Hello, I just subscribed and look forward to many great recipes. I did have one question regarding your canning tomatoes without a pressure canner. You didn't mention anything to do with putting them in a Boiling Water Bath for X amount of time as so ? Thanks, simply want to be as safe as possible when it comes to food.
Hi! Yes - this is a recipe to can without a pressure cooker or cooking the tomatoes in the can. By cooking the tomatoes themselves and then placing them in the cans and turning them upside down to cool, it automatically seals and keeps the tomatoes safe and perfect to eat - just like canning does. Just make sure the top "pops" after the cans have cooled (meaning, if you press down on the lid with your finger and there is a give), the cans have not sealed properly. Discard immediately and do not use. There was likely something on the rim preventing from getting a complete and tight seal. Hope this helps!
If I do sauce and add the salt during the cooking period is that ok instead of adding at the end?
It needs to be added at the end to each mason jar.
Hello!
I love this method and I'm so glad that you put this out here as it's hard to find anywhere else. It's become out tried and true way for our tomatoes.
I have a question for you; do you think it would work with green beans as well?
TIA
I have never done this method on green beans and I do not think it would work. I always use the traditional method for canning green beans. Hope this helps!
Does the salt need mixed in, or just sprinkled on top?
And can o add peppers, onions, and herbs and still use this method?
Nope, just sprinkle it on top, seal it, and turn it upside down to cool. It will mix in on its own! Great question though! And as far as adding the other ingredients, I have not ever done that before, and honestly would need to ask my mom who taught me how to do this. I don't see why not but I have not done it and do not know for sure. I will ask and get back to you ASAP!
Hello, just finding your site. Did you ask your mom this question? I am going to do thus canning process but I would love to do this with onions, peppers, and herbs.
Hi! Yes, I finally did ask her and this is her exact response ... "No I wouldn’t, the reason it works is because of the acid content of tomatoes. If you add peppers, etc. it changes the PH of the mix and it will ruin in the jars"
Hope this helps!
Hello. Can other spices be added such has jalapeños or fresh herbs to this recipe?
Hey Nicole! I have never done that before but I do not see why not. If you try let me know how it turns out! Thanks for asking!
I have added spices, herbs, onions and peppers and everything was great
Thank you Nicole for making this and letting me know those additions worked! Good to know!
I forgot to add the salt when I canned the tomatoes. What do I do now? Is this going to ruin the tomatoes?
Hi Fran - no not at all! It just won't be seasoned so you will need to add salt whenever you use them! Thanks for making this, I hope you enjoy it in a bunch of yummy recipes!
Thank you! It was actually a very easy recipe. With only two ingredients, I don't know how I forgot one of them.
Is it necessary to add lemon juice
Hi Mary Lee - lemon juice isn't called for in this recipe. Just tomatoes and salt.
I would love to add okra to this do you think that could work?
Oh man Dori, I am not sure - I have never tried or used this method with anything but tomatoes before. I will ask my mom (the canning expert!) and find out!
Do I need to peel the tomatoes first? Sounds like an easy way to can tomatoes. I've gotten quite a few out of my garden this year
Nope - no peeling required! It is a very easy way to save all of those beautiful summer tomatoes in abundance! Hope it is helpful and useful for you Debbie!
I'm wondering if instead of simmering the tomatoes for 3-4 hours on your stove top, could I accomplish the same results in a crockpot on high to avoid a hot kitchen?
Hey Kelly! Totally understand that - a hot kitchen is not fun during the summer. I have not done that before but I don't see why it wouldn't work as it would be achieving the same results for cooking the tomatoes, just in a different method. I would say give it a go and see how it does! Let me know how it works for you!
Howdy! Was just wondering how much the cooking time changes if you're using less than 10 lb. Also, do the tomatoes need to be stirred while simmering? Thanks!
Hi Kelly, it depends on how much less. It will need at least 2 hours. And yes, I stir occasionally and keep an eye out on them. I would say I stir once every 30 minutes or so. Hope this helps!
I love that you don’t have to do the hot water bath where you have to boil the full jar(s). Makes it so much easier! Just out of curiosity, why cool them upside down? Does it hurt anything if you cool them right side up? I love hearing the ‘ping’ as they cool, because then you know it worked!
Hi Kris - yes, this recipe is so much easier than using a pressure cooker! My mom has been doing this all my life and it is so much easier, and less intimidating IMO. You can definitely cool right side up. Just wrap them with bath or pool towels to keep the heat in and let them cool completely until they "ping". Wrapping them in towels keeps the heat in and acts as the pressure cooker and boiling water of sorts. Hope you give this a try and it works well for you!
hi there! i'm wondering how long this canning method usually preserves for in your opinion/experience? i'm interested in trying it but don't want to push any limits. super new to canning, and i want to get a good method down before the summer tomato harvests. almost all of the recipes i'm seeing call for lemon juice or citric acid for the tomatoes, because they might not be acidic enough on their own. in your experience, have you ever had any spoiling problems?
Hi, great question! I know canning can be intimidating for sure, it is to me still even with this "no canning canning method". But no I haven't. This is how my mom has been doing for years and years. To be honest, we usually go through our stash during the winter and it gets us through until the next season. Technically, when stored in a cool dry place (like a basement) they can last for a very long time (7+ years) but we never go that long because we eat through it quickly. And I have never added lemon juice or citric acid - just tomatoes and salt and it works just fine! Just make sure that seal is clean and let it cool completely so that the heat from the tomatoes "seals and cans" the jars completely. Hope that helps Ally!
How long the canning will be good til discard them?
If sealed properly and stored in a dark cool area - canned items can be kept for 3 years.
What do i do if I forgot the cover towel and they don't seal
Unfortunately they need to be thrown out - I am so sorry! I have had this happen to a couple of jars before and it's definitely frustrating. Double check next time and make sure the seals are completely clean and then wraps in towels - the slow cooling process is what seals and "cans" this recipe properly. I am sorry again - I hope it turns out better next time!
I was so glad to find this recipe. This is how my mom canned her tomatoes and tomato juice. It brings back memories.
The only difference was my mom added a teaspoon of salt and a teaspoon of sugar to each quart. I guess it worked since we survived! But I may stick with salt since this is my first time in a long time.
Thanks for the recipe:)
Oh this makes me so happy Michelle! Thanks for sharing - I will be sure to tell my mom too. This is definitely an old fashion way of doing it that has been passed down from lots of generations and works so well. I am happy to read this today - hope you enjoy those fresh tomatoes all winter this year!