Water-bath Canned Tomatoes Using Frozen Tomatoes
Here's how to safely water-bath can tomatoes using frozen tomatoes with the Ball Blue Book hot pack method. No blanching required,perfect for processing your harvest later.
Equipment
- 1 Water bath canner
- 4 Quart Jars with lids and rings optional - use pint jars to fit in your canner
- 1 Large Stock Pot To heat the tomatoes
- Canning Tools funnel, jar lifter, bubble removing tool
- Measuring spoons
- Ladel
- Cutting board and knife
Ingredients
- 8 -10 lbs. Frozen tomatoes approximately three 1-gallon freezer bags
- 2 tbs. Bottled lemon juice per quart jar
- ½ tsp. canning salt per quart jar (optional)
Instructions
- Partial thaw the tomatoes by letting them drain in a colander ½ to 1 hour.
- Prep canning station by stove and sterilize canning jars.
- Put canner 2/3 full of water on stove and bring to a simmer over medium-high heat.
- Rinse and peel tomatoes. Cut into halves or quarters and put in stock pot.
- Bring tomatoes to a boil over medium-high heat.
- Boil gently for 5 minutes, stirring to prevent sticking.
- Fill hot jars with tomatoes, add the lemon juice and optional salt, leaving ½" headroom space.
- Clean lip of jar, put on the lids, and finger-tighten the ring.
- Place jars as they're filled into the simmering canner using tongs.
- Make sure there's one inch of water above the top of the jars, cover the canner, and bring water to a rolling boil.
- Process according to Ball Bue Book canning directions for your elevation. I process mine 40 minutes for pints and 45 minutes for quarts.
- When processing time is done, turn off burner and uncover the canner. Let sit for 5 minutes.
- Remove jars from the canner and place on a heat-proof surface to cool. Cover with a kitchen towel for 12-24 hours.
- Clean jars, remove rings, label, and store in a cool, dark location.
Notes
I follow the Ball Blue Book's tested hot pack method for canning tomatoes. It's straightforward and safe. I’ve used this recipe for many years with frozen tomatoes without any issues.
When using frozen tomatoes, you must bring them to a boil before packing them into jars. This isn’t just a recommendation – it’s a safety requirement. Frozen tomatoes need to be heated all the way through to ensure they’re safe to can. That’s why I quarter or halve my tomatoes instead of leaving them whole. Smaller pieces heat more evenly and faster.
The recipe also calls for adding lemon juice or citric acid to each jar to bring the acidity to a safe level for water-bath canning. Not all tomato varieties are acidic enough on their own, so this step isn't optional.
If you're at a higher altitude, make sure to check Ball's processing time adjustments.