You preserve tomatoes by canning, drying, or freezing them. Water-bath canning suits acidified whole or crushed tomatoes, pressure canning suits low-acid mixes, and freezing is the fastest no-cook option.
How do you preserve tomatoes?
| Method | Best for | Keeps for |
|---|---|---|
| Water-bath canning | Acidified whole or crushed tomatoes | 12–18 months |
| Pressure canning | Low-acid mixes (with meat or vegetables) | 12–18 months |
| Freezing | Quick, no-cook storage | 8–12 months |
| Drying | Concentrated flavor, small space | 6–12 months |
| Fresh storage | Short-term counter use | 1–2 weeks |
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Tomato Preserving FAQs
Do you need to add acid when canning tomatoes?
Yes. Add bottled lemon juice or citric acid to canned tomatoes, because modern tomatoes are borderline low-acid and acid keeps water-bath canning safe.
Water bath or pressure canning for tomatoes?
Use water-bath canning for acidified plain tomatoes and pressure canning for low-acid mixes with meat, vegetables, or no added acid.
Can you freeze tomatoes whole?
Yes. Freeze washed, dried whole tomatoes on a tray, then bag them. The skins slip off easily after thawing for sauces and soups.
How long do home-canned tomatoes last?
Home-canned tomatoes keep their best quality for about 12 to 18 months when stored in a cool, dark place.
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