Last Updated on October 22, 2026 by D. Ruddy
Preserving your garden tomatoes doesn’t have to mean cooking them first. Canning tomatoes raw pack is a simple, time-saving method that locks in fresh flavor while ensuring safety. This approach skips the pre-cooking step, making it ideal for busy home canners who want to preserve their harvest efficiently.
Whether you’re new to canning or a seasoned pro, raw pack offers a straightforward way to enjoy summer tomatoes all year long.
Raw pack canning lets you pack whole or halved tomatoes directly into jars with hot liquid, then process them in a pressure canner. It saves time and preserves the fresh taste of tomatoes better than hot pack methods.
Why Choose Raw Pack for Canning Tomatoes
Raw pack canning is popular for several compelling reasons. It’s faster since you skip the pre-cooking step, which is ideal when you have a large batch of tomatoes to process. The method also helps retain more of the tomatoes’ natural texture and flavor, as they’re not softened by cooking before canning.
- Time efficiency – No need to pre-cook tomatoes, saving 30-45 minutes per batch
- Better texture – Tomatoes hold their shape more effectively
- Fresh flavor – Less cooking means more of that garden-fresh taste
- Easier process – Simpler steps reduce chances of errors
- Energy saving – Uses less fuel since you’re not cooking tomatoes beforehand
Tip: Raw pack works best with firm, ripe tomatoes. Overripe or very soft tomatoes may break down too much during processing.
The USDA and National Center for Home Food Preservation both approve raw pack for tomatoes, provided you follow proper procedures. According to the NCHFP, raw pack tomatoes require the same processing time as hot pack in a pressure canner, but the quality differences can be noticeable. Many home canners report that raw pack tomatoes look and taste fresher when opened months later.
What You Need for Raw Pack Canning Tomatoes
Before you begin, gather all necessary equipment and ingredients. Having everything ready prevents delays and ensures a smooth process.
Essential Equipment
- Pressure canner – Mandatory for low-acid foods like tomatoes (water bath isn’t safe)
- Canning jars – Use new lids and rings; check jars for chips or cracks
- Jar lifter – For safely moving hot jars
- Canning funnel – Helps fill jars neatly without spills
- Bubble remover – A plastic or silicone tool to remove air pockets
- Lid magnet – Makes handling lids from hot water easier
- Large pot – For heating water or juice to add to jars
Ingredients
- Fresh tomatoes (preferably paste tomatoes like Roma for fewer seeds)
- Bottled lemon juice or citric acid (to ensure safe acidity)
- Canning salt (optional, for flavor)
- Water or tomato juice (for filling jars)
| Item | Purpose | Alternative |
|---|---|---|
| Bottled lemon juice | Ensures safe pH level (4.6 or lower) | Citric acid (1/4 tsp per pint, 1/2 tsp per quart) |
| Canning salt | Adds flavor without clouding liquid | Kosher salt (but may leave residue) |
| Tomato juice | Filling liquid for better flavor | Water (less flavorful but works) |
Remember that tomato varieties matter. Roma tomatoes are ideal because they have less water and fewer seeds, which means better texture in the finished product. Heirloom tomatoes work too but may require more preparation to remove excess liquid.
Step by Step Raw Pack Canning Tomatoes
Follow these steps carefully for safe, high-quality results. Precision matters in home canning to prevent spoilage and ensure food safety.
Step 1 Prepare Your Tomatoes
Wash tomatoes thoroughly under running water. Remove stems and any bruised spots. For whole tomatoes, you can leave them as-is or core them. For halved tomatoes, cut them in half and remove seeds if desired (this reduces liquid in the jar).
Warning: Never use tomatoes from dead or frost-killed vines. They may contain higher levels of solanine, a natural toxin.
Step 2 Sterilize Jars and Prepare Canner
Wash jars and lids in hot, soapy water. Keep jars hot until ready to use by placing them in a warm oven (200°F) or in hot water. Prepare your pressure canner according to manufacturer instructions, adding the recommended amount of water.
Step 3 Add Acid to Jars
This is a critical safety step. Add the following to each jar before packing tomatoes:
- Pint jars: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid
- Quart jars: 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid
You can also add 1/2 teaspoon canning salt per pint or 1 teaspoon per quart if desired.
Step 4 Pack the Tomatoes
Pack tomatoes into jars, leaving 1/2-inch headspace for pints and 1-inch for quarts. Press down gently to fit more in, but don’t crush them. For whole tomatoes, pack them skin-side out for easier peeling later.
Step 5 Add Hot Liquid
Heat water or tomato juice to boiling. Ladle hot liquid over tomatoes, maintaining the proper headspace. Use a bubble remover to release air pockets trapped between tomatoes.
Step 6 Process the Jars
Wipe jar rims with a clean, damp cloth. Place lids and rings on jars, tightening to fingertip-tight (not too tight). Place jars in the pressure canner, following your canner’s instructions for proper spacing.
Process pints for 15 minutes and quarts for 20 minutes at the appropriate pressure for your altitude:
- 0-1,000 ft: 11 lbs pressure (dial gauge) or 15 lbs (weighted gauge)
- 1,001-3,000 ft: 12 lbs (dial) or 15 lbs (weighted)
- 3,001-6,000 ft: 13 lbs (dial) or 15 lbs (weighted)
- 6,001-8,000 ft: 14 lbs (dial) or 15 lbs (weighted)
Step 7 Cool and Store
After processing, let the canner cool naturally. Remove jars and place them on a towel-lined countertop to cool completely. Check seals after 12-24 hours. Store in a cool, dark place.
Common Mistakes to Avoid
Even experienced canners make errors that can compromise safety or quality. Being aware of these pitfalls helps ensure success.
- Skipping the acid – Tomatoes are borderline low-acid, and adding lemon juice or citric acid is non-negotiable for safety. Without it, you risk botulism, a potentially deadly foodborne illness.
- Overpacking jars – Leaving insufficient headspace can cause jars to not seal properly or liquid to siphon out during processing.
- Using a water bath canner – Tomatoes require pressure canning unless you add enough acid to bring them into the high-acid category (which raw pack doesn’t do).
- Not removing air bubbles – Trapped air can lead to improper sealing and may cause jars to break during processing.
- Using old or damaged lids – Lids can only be used once. Reusing them often results in failed seals.
- Processing at wrong pressure – Altitude affects processing pressure. Always adjust for your elevation.
- Cooling canner too quickly – Rapid cooling can cause jars to break. Always let the canner depressurize naturally.
According to the USDA Complete Guide to Home Canning, improper canning of tomatoes is a leading cause of botulism outbreaks in home-canned foods. In 2023, the CDC reported that 20% of foodborne botulism cases in the US were linked to home-canned vegetables, including tomatoes. This underscores the importance of following tested recipes and procedures exactly.
Raw Pack vs Hot Pack Canning Tomatoes
Both methods have their advantages. Understanding the differences helps you choose the right approach for your needs.
| Factor | Raw Pack | Hot Pack |
|---|---|---|
| Time Required | Faster (no pre-cooking) | Slower (requires pre-cooking) |
| Tomato Texture | Firmer, more intact | Softer, more cooked |
| Flavor | Fresher, brighter | More concentrated, cooked taste |
| Yield per Bushel | 18-20 quarts | 20-22 quarts |
| Liquid in Jar | More likely to separate | More uniform |
| Best For | Whole tomatoes, quick processing | Sauces, juice, crushed tomatoes |
Hot pack involves heating tomatoes in water or their own juice before packing into jars. This can help remove air from the tomatoes, potentially reducing the risk of spoilage and allowing more tomatoes per jar. However, it also softens the tomatoes more, which may not be desirable if you want whole tomatoes for later use in salads or salsas.
Tips for Perfect Raw Pack Canned Tomatoes
Achieving the best results with raw pack canning comes down to a few key techniques and considerations.
- Choose the right tomatoes – Paste tomatoes (Roma, San Marzano) have less water and more flesh, making them ideal. Beefsteak tomatoes work but may require more preparation.
- Work with room temperature tomatoes – Cold tomatoes can cause jars to break when hot liquid is added. Let refrigerated tomatoes sit out for an hour before canning.
- Use a good canning salt – Regular table salt can make the liquid cloudy. Canning salt dissolves cleanly.
- Pre-heat your jars – This prevents breakage when hot liquid is added. Jars should be hot but not boiling when you start packing.
- Add liquid carefully – Pour hot liquid slowly down the side of the jar to avoid breaking the tomatoes.
- Rotate your stock – For best quality, use home-canned tomatoes within 12-18 months. While they’re safe beyond that, quality declines over time.
- Label everything – Write the date and contents on each jar. It’s surprising how quickly you forget what’s in unmarked jars.
Important: If you notice any jars didn’t seal, you can reprocess them within 24 hours with a new lid. Alternatively, refrigerate and use within a week.
For extra flavor, you can add fresh herbs to each jar before packing tomatoes. Basil, oregano, or thyme work particularly well. Just remember that added herbs don’t affect the safety of the canning process, but they can enhance the taste of your preserved tomatoes.
How to Use Your Raw Pack Canned Tomatoes
One of the great advantages of home-canned tomatoes is their versatility in cooking. Here are some delicious ways to use your raw pack tomatoes:
- Sauces and soups – The tomatoes break down easily when cooked, making them perfect for pasta sauce, chili, or tomato soup. Simply drain the liquid or use it as a base for your recipe.
- Stews and casseroles – Add whole or chopped canned tomatoes to beef stew, chicken casseroles, or vegetable dishes for a burst of flavor.
- Salsas and relishes – Drain the tomatoes and chop them for fresh salsa, or cook them down with onions, peppers, and spices for a cooked salsa.
- Salads – For a quick salad, drain and chop the tomatoes, then mix with cucumbers, onions, olive oil, and vinegar.
- Sandwiches and wraps – Sliced canned tomatoes work well in sandwiches, especially when fresh tomatoes aren’t in season.
- Pizza sauce – Blend canned tomatoes with garlic, olive oil, and herbs for a quick pizza sauce.
- Juice – Strain the liquid from canned tomatoes to make tomato juice for drinking or cooking.
The liquid from canned tomatoes is valuable too. Known as “tomato water,” it’s packed with flavor and can be used as a base for soups, stews, or sauces. You can also freeze it in ice cube trays for later use.
Storing and Shelf Life of Raw Pack Canned Tomatoes
Proper storage is essential for maintaining the quality and safety of your canned tomatoes. Even perfectly canned food can spoil if not stored correctly.
Ideal Storage Conditions
- Cool temperature – Store jars in a place that stays between 50-70°F (10-21°C). Fluctuations in temperature can affect seal quality.
- Dark location – Light can degrade the quality of canned foods over time. A pantry or cupboard works well.
- Dry environment – Moisture can cause rust on lids and potentially compromise seals.
- Stable surface – Store jars on a shelf or rack, not directly on concrete floors, which can be cold and damp.
Shelf Life
According to the USDA, properly canned tomatoes have a shelf life of 12-18 months for best quality. However, they remain safe to eat for much longer if the seals remain intact and there are no signs of spoilage.
| Time | Quality | Best For |
|---|---|---|
| 0-12 months | Peak quality, best flavor and texture | All uses, including fresh applications |
| 12-18 months | Good quality, slightly softer texture | Cooking applications like sauces, soups |
| 18-24 months | Acceptable quality, more cooked texture | Long-cooked dishes like stews, chili |
Signs of Spoilage
Always inspect your canned tomatoes before use. Discard any jars that show these signs:
- Lid is swollen or bulging
- Lid is loose or unsealed
- Jar is leaking or has a broken seal
- Contents are bubbling or fizzing
- Mold is present
- Off odors when opened
- Lid is rusted (may indicate seal failure)
Warning: If you notice any signs of spoilage, do NOT taste the contents. Botulism toxin can be odorless, colorless, and deadly. When in doubt, throw it out.
Frequently Asked Questions
Is raw pack canning tomatoes safe?
Yes, raw pack canning tomatoes is safe as long as you follow approved methods. The key is using a pressure canner and adding acid (lemon juice or citric acid) to ensure a safe pH level. The USDA and NCHFP both provide tested recipes for raw pack tomatoes that have been proven safe.
Do I need to peel tomatoes before raw pack canning?
No, peeling is optional. The skins will soften during processing and are perfectly safe to eat. However, some people prefer peeled tomatoes for certain recipes.
If you want to peel, you can blanch tomatoes in boiling water for 30-60 seconds before packing, then the skins will slip off easily.
Can I use vinegar instead of lemon juice for acidity?
Yes, you can use vinegar, but it’s important to use the right amount. Use 2 tablespoons of 5% acidity vinegar per quart jar (1 tablespoon per pint). However, vinegar may impart a different flavor to your tomatoes compared to lemon juice, which is why many canners prefer lemon juice.
Why did my jars lose liquid during processing?
Some liquid loss, known as siphoning, is normal in canning. It can happen due to air trapped in the jar, rapid temperature changes, or overfilling. To minimize siphoning, ensure proper headspace, remove all air bubbles, and avoid moving jars too much after processing.
As long as the seal is intact, the tomatoes are still safe to eat.
Can I can tomatoes without a pressure canner?
No, tomatoes must be pressure canned unless you add enough acid to bring them into the high-acid category (pH of 4.6 or lower). Even with added acid, the USDA recommends pressure canning for tomatoes to ensure safety. Water bath canning is not sufficient for tomatoes processed as raw pack.
Final Thoughts
Canning tomatoes raw pack offers a straightforward way to preserve your harvest with minimal effort while maintaining great flavor and texture. By following proper procedures—using a pressure canner, adding acid, and processing for the correct time—you can safely enjoy your home-canned tomatoes for up to 18 months. Whether you’re making sauces, soups, or stews, having jars of preserved tomatoes on hand makes meal preparation easier and more delicious year-round.
