This collection of documents from University Extension offices nationwide provides information on and examples of preserving tomatoes. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Tomatoes
- Tomatoes, Oregon State University Extension Service, SP 50-920, 2025
- Tomatoes, Kansas State Research and Extension, MF 1185, 2024
- Complete Guide to Home Canning: Guide 3, Selecting, Preparing and Canning Tomatoes and Tomato Products, United States Department of Agriculture, 2015
- Why Add Lemon Juice to Tomatoes and Salsa Before Canning?, North Dakota State University Extension Service, FN 1396, 2018
Salsas
- Canning and Freezing Tomatoes and Making Salsa, North Dakota State University Extension Service, FN 175, 2019
- Salsa!, North Dakota State University Extension Service, FN 584, 2015
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