Safe Canning Procedures: 1 Year of Tomato-Based Meals
- Jul 10
- 5 min read
Back in January, we talked about planning your family garden this year & how many tomato plants your family needs to grow to feed yourselves for a full year. Now that those plants are setting fruit and the vines are heavy, it’s time for the next step—turning that harvest into shelf-stable meals you can rely on all year long.
Canning tomatoes is one of the most satisfying parts of summer. They’re versatile, they preserve beautifully, and they become the backbone of so many family favorites: chili, pasta sauce, soups, casseroles, and quick weeknight meals. But tomatoes also sit in a tricky middle ground when it comes to acidity, which means safe canning procedures matter.
Let’s walk through the basics, then dive into the recipes our family cans every year.
🛡️ Safe Canning Basics: Water Bath vs. Pressure Canning
Water Bath Canning
Water bath canning is perfect for high-acid foods. Traditionally, tomatoes were considered high-acid—but modern varieties (especially big slicers and paste tomatoes) can vary.
To safely water bath tomatoes, you must add acid (Choose ONE):
Bottled lemon juice: 2 tbsp per quart
Citric acid: ½ tsp per quart
Vinegar: 4 tbsp per quart (may affect flavor)
Water bath canning is great for:
Fruits
Pickles
Jams & jellies
Some tomato products (with added acid)
Tested salsa recipes
High acidity prevents botulism from growing, so boiling water temperatures are enough.
Pressure Canning
Pressure canning is required for low-acid foods:
Vegetables (green beans, corn, carrots, squash, potatoes)
Meats
Broth
Beans
Mixed meals (chili, soups, pasta sauce, taco filling)
Any tomato recipe with added low‑acid ingredients
This includes most tomato-based meals like chili and pasta sauce. Pressure canning reaches temperatures high enough to kill botulism spores, making it the safest method for mixed-ingredient recipes.
🚫 Foods That Should Never Be Canned (Water Bath or Pressure)
Even with a pressure canner, some foods are unsafe to preserve at home because they’re too dense, too fatty, or too low‑acid for heat to penetrate properly. These foods should never be canned:
1. Dairy Products
Milk, cream, butter, cheese, and anything containing dairy (like Alfredo sauce or creamy soups) cannot be safely canned. Why: Fat protects bacteria and prevents heat from reaching the center of the jar.
2. Eggs
Scrambled eggs, boiled eggs, pickled eggs, egg-based sauces — all unsafe. Why: Eggs are dense proteins that trap moisture and create ideal conditions for botulism.
3. Starches
These foods become too thick and gluey for heat to penetrate:
Rice
Pasta
Noodles
Flour-thickened sauces
Gravy
Roux
Mashed potatoes
Why: Starches create a dense, paste-like texture that prevents safe heat penetration.
4. Pureed Vegetables
Pumpkin puree, mashed squash, mashed sweet potatoes, refried beans. Why: Purees are too thick; however, cubed pumpkin or squash can be pressure canned safely.
5. Oil-Heavy Foods
Anything with significant oil content:
Pesto
Oil-packed vegetables
Garlic in oil
Salad dressings
Sauces containing butter or oil
Why: Oil insulates bacteria and prevents proper sterilization.
6. Thickeners
You cannot can foods thickened with:
Flour
Cornstarch
Arrowroot
Tapioca
Instant Clear Jel (except in tested recipes)
Why: Thickeners change density and heat penetration. Tip: Add thickeners after opening the jar.
7. Cured Meats
Ham, bacon, sausage, hot dogs. Why: High fat + curing agents = unsafe canning environment.
8. Very Large Pieces of Meat
Whole roasts or large bone-in cuts. Why: Heat cannot reach the center reliably.
🍅 Tomato Canning Recipes for a Whole Year of Meals
Below are some of our favorite farm-tested, family-friendly recipes that preserve beautifully and make weeknight cooking fast and easy.
Farm tip:
1) Core tomatoes, bag them, & freeze for canning later. When they defrost, it is really easy to peel the tomatoes.
2) We like to use citric acid as we don't notice a change in flavor.
3) You can use pH strips to double-check acidity if you are worried. [4.6 or lower]
4) Always use a knife to release any air bubbles in each jar.
1. Diced Tomatoes (Pressure or Water Bath)
Perfect for soups, casseroles, chili, pasta, and skillet meals.
Ingredients:
Tomatoes, peeled and chopped
Citric acid: 1/2 tsp per quart, 1/4 tsp per pint
Salt optional (½ tsp per quart)
Instructions:
Pack hot diced tomatoes into jars.
Add citric acid.
Fill with hot tomato juice or water.
Leave ½-inch headspace.
Mix to release any air bubbles.
Process:
Water bath: 45 min pints / 50 min quarts
Pressure canner: 15 min pints / 20 min quarts (adjust for altitude)
2. Family Chili (Pressure Canning Only)
A hearty, ready-to-heat meal for winter nights, and pairs great with cinnamon rolls! You can also use Mrs. Wages Chili Base Tomato packets for a water-bath canning version if you are only adding in the tomatoes.
Ingredients:
4 quarts diced tomatoes
2 lbs cooked ground beef, or venison
2 cups cooked beans (or omit beans for beanless chili)
2 cups chopped onions
2 cups chopped bell peppers
Chili powder, cumin, garlic, salt to taste
No thickeners—add flour or cornstarch when serving.
Instructions:
Combine all ingredients in a large pot and bring to a simmer.
Ladle hot chili into jars, leaving 1-inch headspace.
Add citric acid to each jar.
Use a knife to remove any air bubbles.
Process in pressure canner:
90 minutes for quarts
75 minutes for pints
3. Pasta Sauce (Pressure Canning Only)
Rich, flavorful, and perfect for spaghetti, lasagna, or pizza. You can also use Mrs. Wages pasta packets if you'd prefer to water-bath can pasta sauce.
Ingredients:
2 gallons tomatoes, peeled and crushed
2 cups onions
2 cups bell peppers
6–8 cloves garlic
Fresh basil, oregano, thyme
Salt to taste
No oil or thickeners—add when serving.
Instructions:
Add all ingredients into a large pot and cook down until slightly thickened.
Fill jars with sauce, leaving 1-inch headspace.
Add citric acid to each jar.
Use a knife to remove any air bubbles.
Process:
60 minutes pints
70 minutes quarts
4) Salsa (Pressure or Water Bath)
Ingredients
½ to ⅔ brown or yellow onion, peeled and roughly chopped
2 cloves garlic, peeled
1 bunch cilantro, washed (use leaves + upper stems)
2 yellow bell peppers, washed and halved
1 Anaheim or green chili pepper, washed and halved
2 serrano peppers, washed and halved
1 jalapeño, washed and halved
28 oz diced tomatoes [3 ½ cups]
8 oz tomato sauce
½ cup bottled lime juice (for safe acidity)
1 tsp sugar (optional, helps balance acidity)
Salt to taste (start with 1½ tsp and adjust)
Instructions
Roast the peppers: Arrange bell, serrano, jalapeño, and Anaheim on a baking sheet. Broil until skins blister and char, about 5–7 minutes per side. Let cool, then peel if desired.
Sauté onion and garlic
Blend ingredients
Stir in lime juice: Add the ½ cup bottled lime juice and stir well. This ensures the proper acidity for canning. Start with ¼ cup and taste. Can check pH is under 4.6 [Can use ½ white vinegar instead with 1-2 tsp of sugar if desired.]
Heat the salsa: Pour mixture into a large pot and bring to a gentle boil, stirring occasionally. Simmer for 10 minutes to meld flavors.
Ladle hot salsa into sterilized jars, leaving ½" headspace.
Process in a boiling water bath for 20 minutes
Turn off heat, wait 5 minutes, then remove jars. Cool on a towel for 12–24 hours.
Check seals, label, and store in a cool, dark place.
🍅 Tips for Tomato Canning Success
Use tested recipes—tomatoes vary in acidity.
Always add something for acidity & check pH if you are unsure.
Never add oil before canning.
Don’t thicken sauces before canning.
Keep jars hot and work quickly to prevent siphoning.
Don't move jars for 12-24 hours and allow time to properly seal.
Check seals, label, and store in a cool, dark place.
Comments