To cold pack tomatoes, peel, acidify each jar, fill with raw tomatoes, leave 1/2-inch headspace, and process 85 minutes in a boiling-water canner.
Cold pack—also called raw pack—means you load peeled tomatoes into jars at room temperature, add the required acid, set the right headspace, and then run a full canning process. If you want jars that seal, keep their color, and stay safe on the shelf, the method needs a few exact settings: acid in every jar, the right headspace, and enough time in the canner. Here’s a clear step-by-step that follows research-tested directions used by home canners across North America.
How Do You Cold Pack Tomatoes? Step-By-Step With Times
Below is a simple run-through for whole or halved tomatoes using the raw-pack method. The jar settings and processing times match trusted, lab-tested guidance. If you came here asking, “how do you cold pack tomatoes?” this breakdown gives you the exact moves.
Gear You’ll Need
- Boiling-water canner with rack (or a pressure canner if you prefer that option)
- Pint or quart canning jars with new two-piece lids
- Jar lifter, bubble remover/headspace gauge, ladle, wide-mouth funnel
- Large pot for blanching and peeling
- Bottled lemon juice or food-grade citric acid; pickling salt if desired
Prep The Tomatoes
Wash, remove stems, score the blossom end, and blanch 30–60 seconds until skins split. Chill in ice water, slip skins, and core. Leave tomatoes whole or halve them. Keep fruit firm and ripe for best texture.
Acidify Every Jar
Add bottled lemon juice (1 Tbsp per pint; 2 Tbsp per quart) or citric acid (1/4 tsp per pint; 1/2 tsp per quart) to each hot jar. This sets a safe acidity for the canning process. If the citrus flavor stands out for you, use citric acid instead. (Salt is optional: 1 tsp per quart or 1/2 tsp per pint.) For the official numbers, see the National Center’s page on tomato acidification directions.
Pack, Headspace, And Liquid Options
Raw pack without added liquid: load tomatoes into jars, press gently so they release enough juice to cover, and leave 1/2-inch headspace. Raw pack in hot tomato juice: heat plain tomato juice, fill jars with raw tomatoes to 1/2-inch headspace, then top with hot juice to the same headspace. Debubble before closing.
Process Time
Boiling-water canner: 85 minutes for pints or quarts of raw-packed whole or halved tomatoes at 0–1,000 ft elevation. Adjust for altitude (details below). Pressure canner option: 40 minutes for pints or quarts, using the PSI that matches your elevation and canner type. Acid still goes in every jar.
First Table: Cold Pack Tomato Settings At A Glance
| Setting | Raw-Pack Value | Notes |
|---|---|---|
| Jar Sizes | Pints or quarts | Two-piece lids only |
| Acid Per Jar | Pint: 1 Tbsp lemon juice or 1/4 tsp citric acid; Quart: 2 Tbsp or 1/2 tsp | Bottled juice, not fresh |
| Headspace | 1/2 inch | Gauge it; adjust after debubbling |
| Liquid Style | No added liquid, or hot tomato juice | Press fruit so juice fills gaps |
| Boiling-Water Time | 85 minutes (pints or quarts) | 0–1,000 ft elevation |
| Pressure-Canner Time | 40 minutes (pints or quarts) | Use correct PSI for altitude |
| Optional Salt | 1 tsp/quart; 1/2 tsp/pint | Flavor only |
| Yield Guide | ~21 lb for 7 quarts; ~13 lb for 9 pints | Handy for planning |
Cold Pack Tomatoes In Water Bath—Rules And Options
Cold pack works two ways: without added liquid, or covered in hot tomato juice. Both use the same 1/2-inch headspace and acid in each jar. The no-liquid style gives a dense pack with deep tomato flavor from the fruit’s own juice. The tomato-juice style pours easily and stacks neatly on the shelf. Either way, the boiling-water time is 85 minutes for pints and quarts at lower elevations. For the official step-by-step, check NCHFP’s page on whole or halved tomatoes—raw pack.
Step-By-Step: Raw Pack Without Added Liquid
- Wash jars and lids; keep jars hot. No pre-sterilizing needed here because the process time is long.
- Add acid to each jar. Add optional salt.
- Load peeled tomatoes. Press down to release juice and remove air pockets.
- Check headspace at 1/2 inch. Debubble, re-check, then wipe rims clean.
- Apply lids and rings fingertip-tight.
- Process 85 minutes at a steady rolling boil (adjust for altitude). Keep water 1–2 inches above jar tops the whole time.
- Turn off heat, wait 5 minutes, then lift jars straight up. Cool 12–24 hours, check seals, remove rings, label, and store.
Step-By-Step: Raw Pack In Tomato Juice
- Heat plain tomato juice in a saucepan.
- Add acid to each jar; optional salt.
- Load peeled tomatoes to 1/2-inch headspace.
- Cover with hot tomato juice to the same headspace. Debubble and adjust.
- Wipe rims, apply lids, and process 85 minutes in a boiling-water canner (adjust for altitude).
Pressure Canner Option
If you prefer a pressure canner, run 40 minutes for pints or quarts and match PSI to your elevation and canner type (weighted-gauge vs dial-gauge). The acid still goes in every jar. Many canners pick this route for steady kitchen temps and less steam on the stove.
Why Acid, Headspace, And Time Matter
Tomatoes ride the line between high- and low-acid produce. Bottled lemon juice or citric acid pushes pH to a safe level. A firm 1/2-inch headspace sets up a reliable vacuum and helps avoid siphoning. The full 85-minute boil drives heat through a dense raw pack so jar centers reach target temperature. Skip any one of these, and shelf safety drops.
Picking The Right Tomatoes
Use firm, ripe fruit. Paste types give thicker jars; slicers give looser packs with more juice. Avoid bruised or split fruit; trim out green shoulders. A canner load of 7 quarts needs about 21 pounds; 9 pints take about 13 pounds.
Flavor Add-Ins That Don’t Break Safety Rules
- Salt or a pinch of sugar in the jar.
- One basil leaf on top of the pack.
- A small clove of garlic for aroma. Keep low-acid add-ins light.
How Do You Cold Pack Tomatoes? Troubleshooting And Fixes
When a jar fails to seal or loses liquid, the cause is usually headspace errors, trapped air, greasy rims, or a boil that wasn’t steady. Use the guide below to solve common hiccups so your next round runs smooth. And if you were still wondering, “how do you cold pack tomatoes?” the fixes here double as quality checks.
Second Table: Raw-Pack Troubleshooting
| Symptom | Likely Cause | Fix For Next Batch |
|---|---|---|
| Floaters or big gaps | Packed too loosely; didn’t press to release juice | Press tomatoes firmly; debubble with a tool |
| Liquid loss (siphoning) | Boil dropped; jars removed too fast | Keep a steady boil; rest jars 5 minutes off heat |
| Soft texture | Overripe fruit; overprocessing | Pick firmer fruit; follow tested times |
| Sharp lemon taste | Bottled juice flavor stands out | Use citric acid; add a small pinch of sugar |
| Poor seals | Greasy or wet rims; wrong headspace | Wipe rims with vinegar; lock in 1/2-inch headspace |
| White film on jars | Hard water residue | Add a splash of vinegar to canner water |
| Tomatoes float high | Density difference in raw pack | Pack halves tightly; press between layers |
Altitude Adjustments In Plain English
Live above 1,000 feet? Time and pressure change. For a boiling-water canner, whole or halved raw-pack tomatoes run 85 minutes at 0–1,000 ft, 90 at 1,001–3,000 ft, 95 at 3,001–6,000 ft, and 100 above 6,000 ft. For a pressure canner, hold 40 minutes and raise PSI with elevation, matching your canner type (weighted vs dial). Check your town’s elevation before you start.
Jar Prep, Cleaning, And Sterilizing
Wash jars in hot soapy water or run a dishwasher cycle. Keep jars hot so they don’t shock when filled. Because these tomatoes process well over 10 minutes, the jars are sterilized during canning; pre-sterilizing is not required. Do keep rims spotless—wipe with vinegar before lids go on.
Cold Pack Vs. Hot Pack: Which To Choose?
Hot pack: tomatoes simmer a few minutes in juice before filling jars. That step drives out more air and can help color hold through storage. Cold pack: faster up front and handy on big harvest days. If pantry look and long-term color matter most, go hot pack. If speed at the counter matters today, go cold pack. Either way, acid, headspace, and time stay the same.
Smart Workflow For A Big Tomato Day
Set Up Stations
One for blanching, one for peeling, one for jars. Keep a clean towel for rims and a small bowl of vinegar for quick wipe-downs. Heat your canner early so the pot hits a rolling boil right when you’re ready to load.
Batch Timing
While one load processes, prep the next round of peeled tomatoes. Keep extra jars hot in the canner water. Have spare boiling water ready in a kettle in case the pot needs topping up during the long run.
Quality Checks After Processing
- Seal test: lids are concave and don’t flex when pressed.
- Liquid level: tomatoes covered by juice; a little loss is normal.
- Labeling: month/year and pack style (no-liquid or tomato juice).
Storage, Shelf Life, And Use
Let jars stand 12–24 hours before removing rings. Wash threads, label, and store in a cool, dark spot. Best flavor runs through the first year. Once opened, refrigerate and use within a week. Whole or halved jars are perfect for quick sauce, soups, stews, and braises.
Safety Do’s And Don’ts
- Do add acid to every jar—no exceptions.
- Do keep headspace at 1/2 inch after debubbling.
- Do adjust time or PSI for altitude.
- Don’t reuse lids for canning.
- Don’t thicken tomatoes with starches before canning.
- Don’t guess at times; follow tested tables.
Where These Numbers Come From
These settings trace to research-tested methods used by home canners and extensions. For the step-by-step, see the National Center’s page for whole or halved tomatoes—raw pack without added liquid. For acid rates by jar size, see the tomato acidification directions. Both mirror the USDA’s Complete Guide and keep your cold-pack tomatoes on the safe side.
How Do You Cold Pack Tomatoes? Final Checklist
- Peel and core firm, ripe fruit.
- Add acid to each jar: lemon juice or citric acid.
- Pack raw tomatoes; press to release juice; 1/2-inch headspace.
- Process 85 minutes in a boiling-water canner (adjust for altitude) or 40 minutes in a pressure canner with the right PSI.
- Cool, check seals, remove rings, label, store.
