Canning Stewed Tomatoes: Easy Water Bath Method

Every August, our kitchen smells like tomatoes all day long. It’s one of my favorite weeks of the year, and it’s easier than you think. The results are so worth it.

Using the water bath canning method, you can preserve tomatoes straight from your garden or a local farmers’ market and enjoy that fresh summer flavor all year long.

This is the Buonpane family recipe we’ve been making for over 100 years, starting with heirloom tomato seeds brought from Italy by Jim’s grandparents. Now we’re sharing every step with you.

Why You’ll Love This Recipe

• No special canning experience needed. If you can boil water, you can do this.
• Garden-fresh flavor all winter long. Store-bought canned tomatoes don’t come close.
• A 100-year-old family tradition worth passing down to your kids.
• One batch makes 8 to 10 quart jars. Stock the pantry in one afternoon.
• Properly sealed jars last for 2 to 3 years on the shelf.

The Buonpane Family Canning Tradition

Jim’s father grew up in an Italian family that brought heirloom tomato seeds from Italy generations ago. When Jim’s parents, Guerin and Grace, got married, Guerin planted those seeds in their Beachwood, Ohio, garden.

Growing up Jim’s family loved to garden and especially to grow their own fresh tomatoes.  This is a tradition in many Italian families and Jim’s father’s family was not different. Jim’s mother’s family, Grace Ross, was clean and tidy and always trying to be very thrifty.

Grace started canning those tomatoes the way her mother did before her. It saved money on the food bill and kept the table full all winter long.

When Jim and I got married, his dad saved seeds from his garden and gave them to us for our own yard. Those seeds connect us to generations of family who came before. We started canning within two years of our wedding and have never stopped.

Now our kids have wanted to learn, and we have had so much fun teaching this life skill to them. I hope this tradition finds a place in your kitchen, too.

If canning runs in your family, too, you might love our Piccalilli Green Tomato Relish and Canning Italian Hot Peppers, two more recipes we make every single summer.

Passing Down the Tradition of Canning Fresh Tomatoes to Our Children

When Jim and I got married, one of Jim’s favorite memories was gardening with his dad. His dad saved seeds from the Italian tomatoes from his garden to give to Jim for our new garden.  These seeds are so special as they bind the generations together year after year.

Shortly after our yard was established at our new home, we started a garden. By August, we were harvesting a bumper crop of tomatoes. Jim and I quickly learned all his mother’s canning tricks and began canning tomatoes within two years of our marriage.

To this day, we continue the tradition Jim cherished of helping his mother each year. Our children and I adore canned tomatoes, using them to create delicious Italian tomato sauce that brings the taste of tradition to our meals.

Jim’s Sister Anita’s Memories of the Garden and Canning

Memories of the Garden

My dad dug for days to break the soil down to the right consistency. Then he would take a small rake and break up the clumps that were left. The soil was brought to a fine particle dirt consistency, and then the planting began.

The bigger garden always consisted of Roma tomatoes, peppers, and a few beefsteak or big boy tomato plants. The smaller garden was planted with several types of lettuce, with some arugula.

Memories of Canning

My mom and dad purchased bushels of tomatoes for canning at the local farmers market so that they could supplement what they grew in their garden and produce an adequate supply of canned tomatoes for the next year. They brought the tomatoes home and carefully placed them in the sink to be blanched with boiling water. I have memories of my mom carefully warning us to stay away while she was pouring the boiling water over the tomatoes.

The blanching process was short and helped to start the tomato skinning process. My sister and I helped my mom to fully skin all of the tomatoes, and my mom would cut the tomatoes up for the canning kettle. When the kettle was full, it was placed on the stove to cook down for several hours.

While the tomatoes were cooking, the mason jars, rubber rings, and lids were in another kettle boiling as part of the sanitation process. When the tomatoes were ready, they were ladled into the mason jars, the rims wiped clean, and the rubber rings and lids placed on top. The final step of fully tightening the mason jar lids was completed by my dad so that they were airtight and there would be no possibility of any contamination.

I hope you find the time to experiment with canning tomatoes from your garden or ones from the local farmers’ market.

Ingredients You’ll Need

• 1/2 bushel ripe Roma or heirloom tomatoes (fresh from the garden or a local farmers market)
• 3 tablespoons canning salt
• 2 tablespoons of bottled lemon juice per quart jar

Note on lemon juice: Always use bottled lemon juice, not fresh squeezed. The acidity in bottled juice is consistent, which is what makes the water bath canning method safe.

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Equipment Needed

• Ball Canning Jars quart size (8 to 10 jars)
• Lids & Rims (rims can be reused; always use new lids)
• Large Canning Pot
• Large Stock Pot for Boiling Water and cooking the tomatoes
• Ball Secure-Grip Jar Lifter (a must)
• Canning Funnel
• Medium pot for blanching and sterilizing lids
• Jar lifter (this is a must, do not skip it)
• Slotted spoon
• Sharp knife

How to Can Stewed Tomatoes: Step-by-Step

1. Sterilize your jars. Run your canning jars through the dishwasher on a hot cycle. Keep them warm until you’re ready to fill. Tip: Cold jars can crack when you fill them with hot tomatoes. Keep them in the dishwasher until the last minute. Jim’s family only used Ball Canning Jars, so we have continued that tradition.  Ball Canning Jars last a lifetime, and we have hundreds of jars that were his parents’ that we still use.
2. Wash and sort your tomatoes. Rinse all tomatoes well and cut away any soft spots or damaged sections.
3. Blanch to remove the skins. Bring a medium pot of water to a rolling boil. Lower 4 to 5 tomatoes in at a time and let them sit for about 2 minutes. Don’t crowd the pot, or the water temperature drops.
4. Peel and chop. Lift tomatoes out with a slotted spoon and hold them under cold running water. The skins will slip right off. Cut away the core and chop into large chunks. Add to your large stockpot. Tip: Get a rhythm going, blanch a batch while you peel the last one. It goes faster than you think.
5. Cook the tomatoes down. Once all the tomatoes are in the stockpot, add 3 tablespoons of canning salt. Bring to a boil and cook for 40 to 50 minutes. You want them to reduce by about an inch and a half, and most of the extra water to cook off.
6. Sterilize your lids. While the tomatoes cook, bring a small pot of water to a boil. Add lids and rims and let them sit until you’re ready to use them.
7. Fill the jars. Set your clean jars on a towel. Using a canning funnel, ladle hot stewed tomatoes into each jar. Leave 1 inch of headspace from the top.
8. Add bottled lemon juice. Add 2 tablespoons of bottled lemon juice to each quart jar. This raises the acidity to a safe level for water bath canning.
9. Wipe and seal. Wipe each jar rim clean with a damp cloth. Use tongs to place a hot lid on each jar, then screw on the rim firmly with a hot pad.
10. Water bath for 30 to 35 minutes. Place sealed jars into your large canning pot. Cover with water by at least 1 inch. Bring to a full boil and process for 30 to 35 minutes.
11. Remove and listen for the pop. Carefully lift the jars out with your jar lifter and set them on a towel on the counter. Listen for the lids to pop as they seal. The center of the lid will be depressed when properly sealed. Depression in the lid ensures that the canning process has been completed and the jars have a sterilized vacuum.

How Long Do Home-Canned Stewed Tomatoes Last?

Properly sealed jars will keep for 2 to 3 years stored in a cool, dark place.

Before opening any jar, press the center of the lid. It should feel depressed and firm. If it pops up, the seal has been broken, and you should not use that jar.

When you open a jar, the tomatoes should smell fresh and clean. When in doubt, throw it out.

What to Make With Home-Canned Stewed Tomatoes

The canned fresh garden tomatoes are used for sauce throughout the fall and winter months. These tomatoes work in so many recipes. Here are some of our favorites:

• Spaghetti sauce for pasta – for a thicker sauce, add tomato paste. 
• Homemade tomato sauce
• Pizza Sauce
• Tomato Soup
• Spaghetti and meatballs
• Soup recipes
• Stuffed green tomatoes
• Stuffed Cabbage
• Ratatouille
• Veggie stir fry
• Lasagna
• Corn Meal Mush

If you are stocking your pantry with homemade preserves, our Easy Homemade Refrigerator Dill Pickle Recipe and Easy Canning Corn Relish are two more family favorites worth adding to your list.

Variations

• Italian seasoned: Tuck a fresh basil leaf and a small garlic clove into each jar before sealing for extra flavor right in the jar.
• Add peppers: Stir diced green or red pepper into the tomatoes while they cook. It adds a nice depth to the finished sauce.
• Chunky vs. smooth: For a smoother texture, crush the tomatoes more as they cook down. For chunky, leave them in larger pieces.
• No-salt version: Skip the canning salt if you’re watching sodium. The bottled lemon juice still provides the acidity needed for a safe water bath.

Frequently Asked Questions

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 Buonpane Spaghetti Sauce

Once you have your canned tomatoes, this is the sauce you’ll make on repeat. Simple, rich, and genuinely delicious.

1. Heat 2 to 3 tablespoons of olive oil in a large saucepan over medium heat.
2. Add one medium onion, chopped fine, along with one green or red pepper, diced.
3. Cook until softened, about 8 to 10 minutes. The longer they cook, the richer the flavor.
4. Add 1 to 2 cloves of minced garlic, 1 tablespoon dried basil, and 1 tablespoon dried oregano. Stir and cook 2 more minutes.
5. Pour in 1 to 2 jars of your home-canned stewed tomatoes.
6. Add one small can of tomato paste for a thicker sauce. Season with salt and pepper.
7. Simmer for 10 to 15 minutes, stirring occasionally.

Optional add-ins: A tablespoon of brown sugar balances the acidity beautifully. You can also add cooked sausage or meatballs (note: these make it no longer vegetarian).

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Jim’s Sister Anita’s Memories of the Garden and Canning 

Memories of the Garden
My dad dug for days to break the soil down to the right consistency. Then he would take a small rake and break up the clumps that were left.  The soil was brought to a fine particle dirt consistency and then the planting began.

The bigger garden always consisted of Roma tomatoes, peppers, and a few beefsteaks or big boy tomato plants.  The smaller garden was planted with several types of lettuce with some arugula.

Memories of Canning
My mom and dad purchased bushels of tomatoes for canning at the local farmers’ market so that they could supplement what they grew in their garden and produce an adequate supply of canned tomatoes for the next year.  They brought the tomatoes home and carefully placed them in the sink to be blanched with boiling water.  I have memories of my mom carefully warning us to stay away while she was pouring the boiling water over the tomatoes.

The blanching process was short and helped to start the tomato skinning process.  My sister and I helped my mom to fully skin all of the tomatoes and my mom would cut the tomatoes up for the canning kettle.  When the kettle was full, it was placed on the stove to cook down for several hours.

While the tomatoes were cooking, the mason jars, rubber rings, and lids were in another kettle boiling as part of the sanitation process. When the tomatoes were ready, they were ladled into the mason jars, the rims of the mason jars wiped clean and the rubber ring and kids placed.  The final step of fully tightening the mason jar lids was completed by my dad so that they were airtight and there would be no possibility of any contamination.”

I hope you find the time to experiment with canning tomatoes from your garden or ones from the local farmers’ market.

If you like this post on canning, you may want to read:

• Refrigerator Dill Pickle Recipe
• Piccalillli Canning Green Tomato Relish
• Canning Italian Hot Peppers
• Canning Easy Corn Relish