It doesn’t matter now often you use your tomatoes in cooking and for salads etc, there always seems to be an excess of them, and this simple water bath method of bottling tomatoes is a great way to save them for the winter months ahead.
Not so many years ago, and as recently as when my mum and dad were growing up, we were a nation of “bottlers”.
We would not think twice about preserving the summer bounty of fruit and vegetables from our gardens, allotments and with all of the produce that neighbours, friends and family might have given us.
My parents remember their parents, my grandparents, bottling and preserving every year, and the most popular bottled ingredient was tomatoes.
Preserving Tomatoes
Nowadays we are more likely to reach for a “tin of tomatoes” in the supermarket, but, if you DO have access to home-grown tomatoes, then this is the way to preserve them for the winter, and it’s a really easy method that has served our parents and grandparents before them for years and years.
Bottling was not just popular for “country folk” either; my paternal grandmother lived on the outskirts of London and was a keen preserver……my grandfather did have a small garden, but most of the their neighbours had allotments if they didn’t have gardens.
So there was always a “glut” of something throughout the year to preserve. Bottling and preserving was very popular (and indeed encouraged) throughout the wartime years too, as people tried to save what they had for the harsh winters ahead.
It doesn’t matter now often you use your tomatoes in cooking and for salads etc, there always seems to be an excess of them, and this simple water bath method of preserving them is a great way to save them for the winter months ahead.
Not only that, but if you don’t grow your own, then look out for cheap end of season bargains, where cases of tomatoes can be picked up for not much money, especially at the end of the day at farm shops and markets.
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The Water Bath Method
I love this water bath method of bottling, and bottle all manner of things this way, such as onions, peppers, cherries, apples, pears, plums and also potted meats and fish – more recipes for those to follow soon, as well as recipes for pates, terrines, rillettes and pie mixes too .
I have had kilos and kilos of tomatoes this year, both from the garden as well as from my neighbour’s allotments and the local farmer’s markets; they have kept on coming and we have eaten them every day, in salads and cooked recipes.
But there finally comes a time when you need to think about preserving them, and with a newly acquired toy on the “batterie de cuisine” front, namely an electric steriliser, I decided to bottle (or can, as our North American cousins say) the main glut of our tomatoes.
I have always lusted after one of these, as they take so much of the oven and water bath hassle out of safe preserving, and my new steriliser has a nifty little “set temperature” and “set time” function, so you can walk away once the bottles are immersed and cooking.
NOTE: You can use this water bath method on the hob top (with a thermometer) and in the oven, as my grandparents used to do when they preserved this way.
The Tomatoes & Equipment
I am sharing a simple recipe for Bottled Garden Tomatoes today, but, I will be adding variations on this recipe on Lavender and Lovage over the next few weeks, so you can see what else can be done with the basic bottled tomato recipe.
This recipe calls for any glut of garden tomatoes you have available, but I have bottled beefsteak tomatoes, tomatoes en grappes, plum tomatoes and cherry tomatoes very successfully with this method.
The main thing to remember when embarking on a project such as this is to be well prepped; you need several jars that have been washed and sterilised, as well as lemon juice, sea salt and sugar to hand.
You also need to make sure that you have enough rubber sealing rings, if you are using the Kilner or Le Parfait method of bottling. There are also the jars that have screw top lids with separate seal caps; you must make sure you have enough of the separate seal caps. (This method uses the Familia Wiss Jars).
Make sure your work area has bowls for tomato skins, and plenty of chopping boards to cut the tomatoes.
I hope that this recipe will prove useful, as a basic method, for those of you whom have a “surfeit of tomatoes”, and if using the oven or water bath method on the stove top, please remember to make sure you have a reliable thermometer handy.
Step by Step Instructions to Bottle Tomatoes
I have shared the step-by-step method with images below and then share the printable recipe at the end of the post……so, you can choose how to follow the method.
I hope this step-by-step tutorial will help if you embark on a bottling project yourself – when I came to look for recipes for this method on-line recently, I discovered a lack of anything that was helpful……so, I have developed my own recipes and methods, that have been triple tested already!
You Will Need:
- Tomatoes
- Lemon Juice
- Caster Sugar
- Sea salt
- Clean jars with appropriate sealing rings or screw caps
Skinning and peeling the tomatoes 
Cutting the tomatoes
- Have a large bowl handy and a kettle for boiling water.
- Score the bottoms of the tomatoes with a knife into a cross shape and then in small batches, put the tomatoes into the bowl and pour over boiling water.
- Allow the tomatoes to sit in the water for 2 minutes, then pour the water away and skin the tomatoes, peeling them where the cross was cut into the base.
- Discard the skins and then chop finely, for chopped tomatoes, or cut into quarters. You can also bottle the tomatoes whole if you wish.
- Put 2 teaspoons of lemon juice, 2 teaspoons of sea salt and 1 teaspoon of caster sugar in the bottom of a 0.5 litre jar. (Use less lemon juice, salt and sugar if using smaller jars, or more for larger jars)
Add the sea salt and lemon juice to each jar 
Pack the tomatoes in to the jars 
Add some tomato purée with the water if the tomatoes are not very red
- Pack the tomatoes in tightly, leaving a 2.5cm (1”) gap at the top, so the tomatoes and juice does not seep out during preserving.
- Add sprigs of herbs at this stage along with any seasonings you are using such as chilli pepper, smoked paprika, garlic granules etc.
- If your tomatoes are not very red, you can mix a tablespoon of tomato purée with boiling water and pour some into the packed jars.
Seal the jars and clip them down, if using the rubber sealing method. 
Jars submerged in the water bath 
Taking out of the water bath
- Seal the jars and clip them down, if using the rubber sealing method, and place them into the steriliser.
- Fill the steriliser with water (to the correct level), turn it on and set the temperature for 100C (200F) and the processing time for 45 minutes.
- Process for the correct time and leave to cool in the water until the water is cold.
- Check the seals to make sure they have formed a vacuum; if any jars are not sealed, process again.
Vary the Flavour of Your Bottled Tomatoes:
Herbs and Spices can be added before processing:
Fresh herbs can be added.
Or other spices and seasonings like paprika or garlic.
Recipe to Use Your Preserved Tomatoes
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The Full Recipe for Bottling Tomatoes
Bottled Garden Tomatoes
Print recipe
| Prep time | 1 hour |
| Cook time | 45 minutes |
| Total time | 1 hour, 45 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Breakfast, Condiment, Lunch, Main Dish, Side Dish, Snack, Soup |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- Tomatoes
- Lemon Juice
- Caster Sugar
- Sea salt
- Seasonings and herbs of your choice
- Clean jars with appropriate sealing rings or screw caps
Note
This bottled tomato recipe calls for any glut of garden tomatoes you have available - I have bottled beefsteak tomatoes, tomatoes en grappes, plum tomatoes and cherry tomatoes successfully with this method.
Directions
| Step 1 | Have a large bowl handy and a kettle for boiling water. |
| Step 2 | Score the bottoms of the tomatoes with a knife into a cross shape and then in small batches, put the tomatoes into the bowl and pour over boiling water. Allow the tomatoes to sit in the water for 2 minutes, then pour the water away and skin the tomatoes, peeling them where the cross was cut into the base. Discard the skins and then chop finely, for chopped tomatoes, or cut into quarters. You can also bottle the tomatoes whole if you wish. |
| Step 3 | Put 2 teaspoons of lemon juice, 2 teaspoons of sea salt and 1 teaspoon of caster sugar in the bottom of a 0.5 litre jar. (Use less lemon juice, salt and sugar if using smaller jars, or more for larger jars) |
| Step 4 | Pack the tomatoes in tightly, leaving a 2.5cm (1”) gap at the top, so the tomatoes and juice does not seep out during preserving. Add sprigs of herbs at this stage along with any seasonings you are using such as chilli pepper, smoked paprika, garlic granules etc. |
| Step 5 | If your tomatoes are not very red, you can mix a tablespoon of tomato purée with boiling water and pour some into the packed jars. |
| Step 6 | Seal the jars and clip them down, if using the rubber sealing method, and place them into the steriliser. Fill the steriliser with water (to the correct level), turn it on and set the temperature for 100C (200F) and the processing time for 45 minutes. Process for the correct time and leave to cool in the water until the water is cold. Check the seals to make sure they have formed a vacuum; if any jars are not sealed, process again. |
| Step 7 | Please note, if using a large saucepan or the oven bath method for this recipe, the same time and temperature applies. |
| Step 8 | Tomatoes preserved this way will keep for up to 2 years or more, in a cool, dark and dry place. |
I am adding this recipe to October’s Cooking with Herbs, as I have used GREEK BASIL in some of these jars!
Dominic says
how wonderful… completely capturing the taste of the summer here. They look gorgeous… need to get me a waterbath of some type!
Karen says
Thanks Dom! You can make these in a normal bain-marie method in the oven, and it is so satisfying making your own tinned tomatoes too!
Roma Beardsell says
Thank you ever so much for this. I had an enormous glut of tomatoes last year because I pinched out the side shoots and, instead of discarding them, planted in compost, and all grew more plants!
Does this affect or degrade the rubber sealing rings in the oven?
How far up the jars should the water be?
Karen Burns-Booth says
Hi Roma, the rings should be fine using the oven method, and the water should just cover the tomatoes. Hope that helps, Karen
Deena kakaya says
What a helpful post! Great idea too. Not only is it all natural and seasonal, but tinned tomatoes are so expensive these days ! Lovely idea that I hope lots of people will adopt x
Karen says
Thanks so much Deena, it is so nice being in control of what you can add too!
Beth Young says
Gorgeous photos! Love homemade tomato sauce!
Karen says
Thanks Beth – home-made sauce is next on the list of what to make!
Pat Machin says
I’m green with envy. That sterilizer is gorgeous. I was confused for years by the American insistence on calling this method of preserving, canning. To me that implied Corned Beef and such like!
Those tomatoes will stand you in good stead this winter and are not dependent of freezer space or the electricity supply.
Karen says
Thanks Pat – the machine was really not that expensive – about £60 and it is so precise too, with a timer and thermostat for precise temperatures.
Anneli Faiers says
What a great way to do it Karen. They look fantastic! (my only issue is that I hate peeling tomatoes…makes everything wet!)
Karen says
Thanks Anneli – if you are well prepped with the tomatoes in a sink etc, it’s not so bad, but I do agree, peeling tomatoes is not one of my favourite tasks either!
Jan says
Brilliant post with great detail.
Karen says
Thanks Jan – I hope that this will help those who want to preserve their late summer harvest!
Jessica Vergara says
Thank you for an easy to follow bottling process. I’m going to substitute tomatoes with persimmons as I have a mature persimmon tree in my garden and I would have a fresh supply of it.
Karen says
GREAT idea Jessica, and I bet the bottled persimmons will be wonderful done this way, as they have the same texture as tomatoes – maybe add some vanilla pods and sugar too? Just a tablespoon of sugar with the lemon juice and a vanilla pod would be wonderful! Karen
denise@magnoliaverandah says
This is great, how often do we overlook the simple things like bottling and who doesn’t use oodles of tomatoes. Wonderful photos too, I love a bit of red.
Maya Russell says
I’ll come back to this post next year! Thank you so much. I never knew how to bottle tomatoes. Shared with G+.
Jeanne Ryan says
Thank you for this recipe which is really easy to follow. I tried it today with a glut of beef tomatoes and home made tomato juice. Good website!
Karen Burns-Booth says
Brilliant! So pleased you liked this recipe!
Ben says
Great recipe, easy to follow and great photo’s. Having moved to the Czech Republic and got a taste of living ‘The Good Life’ with my own little Felicity Kendall in the garden I have now developed a knack for stocking up for winter, this is something the Czechs living in the countryside do every year and pass down (not just the country I may add). They have their own methods and techniques, so we bottled our tom’s today, my partner using her mothers recipe and I followed yours, time will tell on taste but I am very pleased with my results. So thank you, now onto drying out our fresh forest mushrooms, picked this morning.
Karen Burns-Booth says
Thanks so much for the feedback Ben, and I am sure the taste will be great – a real taste of late summer!
Munchies and Munchkins says
Possibly a daft question but could I do this in my Sous Vide Supreme?
Kylie says
Hi,
Just embarking on the bottling adventure as I have a glut of tomatoes this year 🙂 just wondering, is it ok to leave out the sugar when bottling as described above? We don’t eat processed sugar. Wasn’t sure if it effects the preservation of the tomatoes? Thanks, Kylie
Karen Burns-Booth says
Hi Kylie, you really need to sugar/sweetness in the recipe, so how about using non-processed honey?
Jane says
We have moved to France, doing up a house so a lot of my equipment is in store.
Have a glut of cherry tomatoes. Can I bottle without skining?
For the oven method how deep does the water bath in the oven have to be?
I take it I can just set the oven to 100 degrees C and the timer to 45 mins and when the oven goes off leave the jars to cool of in the oven as I have heard they are more fragile when hot.
Good clear instructions, thank you!
Karen Burns-Booth says
HI Jane, you can bottle cherry tomatoes without skinning them, that’s no problem.
You need the water to be at least 3/4 the way up the jars when doing them the oven way, and that is exactly right re. the temp and oven timer too……..
Thanks, Karen
Melissa says
Your tomatoes look lovely. I am an experienced hot water bath and pressure canner. I got my hands on these beautiful Kilner jars like yours over here in the US. I processed pickles in a hot water bath and I had total jar seal failure. My method is to pre-heat the water, pack raw cucumber and spices, top off with hot water, then immerse in the bath, process, remove and do not disturb ’til fully cool. Was it my US method of canning-I usually use Mason jars here. Thanks for any advise. Having to internet search far and wide since the jars are rather unusual here, so glad to see your beautiful tomatoes in the same jars!
Karen Burns-Booth says
You should have has a tight seal Melissa, although I prefer to heat the jars up in the water and then set the timer as soon as the temperature has been reached; you may need to check your rubber seals too – they need to be new and fit quite tightly! Hope this helps! Karen
Cherie Denise Neale says
How long do they keep once opened and do I then treat them as I would an open can?
Karen Burns-Booth says
Hi Cherie Denise – treat them the same way as any opened tin of fruit or veg, so they need to be stored in the fridge once opened and eaten within a week.
Ilva Colloby says
Hi Karen, I too live in S.W.France now and am soooo glad to have found your blog! Coping with a glut of tomatoes again this year and lacking freezer space…… Just one question which I’m sure is daft > how do I ‘test the seal ‘ on the kilner jars? Haven’t used them before ( always used the freezer to preserve ) but want to make chutneys this year too.
Thanks again for your great blog!
Karen Burns-Booth says
Hi Ilva! Sorry for the late reply, but I’ve been away with very little wi-fi and no roaming! To test a seal on a Kilner jar, here’s what you do:
To check the seal of a Kilner® Preserve Jar; press the preserve disc with your finger; if the lid does not move then an airtight seal has formed. If the preserve disc pops up and down when pressed, an airtight seal has not formed and you must reprocess your jars or eat the contents immediately.
To check the seal of a Kilner® Clip Top Jar; undo the clip and lift the jar by the lid only. If an airtight seal has formed the lid will not move, now fasten, clip and store. If the lid moves, an airtight seal has not formed and you must reprocess your jars or eat the contents immediately.
Christine Bennett says
Hi Karen
I followed your recipe.
My tomatoes stick out above the liquid in the sealed jar.
I see that your tomatoes are submerged in liquid.
Do you think my tomatoes could be spoilt over time? Will my tomatoes be ok to eat later on this year?
Karen Burns-Booth says
This has never happened to me, so I’m unsure what to say. Personally I’d open them and then push the tomatoes down into the liquid and then seal the jar on a quick water bath process again.
Rosemary Baker says
Great blog. I do have a question though. I have a glut of cherry tomatoes. I will be there for days taking the skins off. Can they be bottled with their skins on please using the method as you described? I wasn’t sure whether ‘whole’meant skinned and not cut.
Thank you.
Karen Burns-Booth says
No need to skin the cherry tomatoes for this Rosemary!
Alifya says
Hi Karen,
Thank- you for sharing this helpful technique.
Before I could use this method, I wanted to put across a few queries.
1.I use glass bottles for some homemade chilli sauce with garlic that has no preservatives and is all natural. I was looking for a way to preserve it exactly the way you have mentioned above. To seal the bottles, I am using a heat induction seal ( its popularly known as wad packaging ) and cover it with a basic bottle cap. In your opinion, will the seal still work in a water bath and if not how would I be able to test the seal?
2.I am using a saucepan to do the waterbath, so I need to make sure the water remains on 100C (with the help of a thermometer) for 45 mins and covers atleast 3/4th of the bottle, is that right?
3. Also during this process will there be moisture that can get formed inside the bottle that could hamper the shelf life or preservation?
Thank you!
Karen Burns-Booth says
HI,
Can I get back to you on all of these queries, as I need to check my notes and do some research!
Karen
Michele Bland says
Hello,
Please can you tell me why you peel the tomatoes?
Thank you for your help.
Regards,
Michele Bland.
Karen Burns-Booth says
Hi, You peel the large tomatoes as they become very tough when bottled this way.
Dev says
Hi Karen,
Thanks for the post. I have similar kind of jars but much bigger ones. Can I use them ? How long after opening a can we need to use the tomatoes ?
Thanks
Dev
Karen Burns-Booth says
Hi Dev, The bigger jars will take roughly the same amount of time, and after opening you can store them in the fridge for up to a week.
Eric Garner says
Forgive me if this has been answered before and I have missed it but I am concerned about pressure building up inside jars that have already been sealed and clipped down. I don’t have a steriliser so would have to do this in a pan of water and would be using clip down Kilner jars.
Thank you.
Eric
Karen Burns-Booth says
Hello Eric, these type of jars (clip down jars) release the pressure as they are in the water bath or the steriliser thus creating a vacuum, so there is no need to worry at all!
Sarah says
Hi Karen, great post, thanks. I have recently moved and our plan is to be as self sufficient as possible, so bottling is high on my list of new skills to learn. Can you give any advice on choosing an electric steriliser / bottler. I don’t feel equipped to select the right one, and stove top bottling has been a bit hit and miss for me in the past, thanks
Karen Burns-Booth says
Hi Sarah, I wish I could help more, but we just bought ours from Lidl and it is a large electric steriliser, with the capacity for up to 8 1 kilo jars. It works on a thermostat for temperature and cuts out after the procession period, and that’s all I can us about it! It cost us about £69, and is quite large, so we have it in the pantry when we use it, and to store it. Hope that helps in some small way, Karen
Sarah says
Thanks Karen, will take the plunge! Really like your website, some great, inspiring ideas
Karen Burns-Booth says
Thank you so much!
Steve says
Hi Karen,
What a superb recipe!
I’m currently semi drying my tomatoes out in the oven then bottling with olive oil but it’s ever so messy.
Can’t find a sterilisation unit like yours anywhere, will a baby bottle steriliser be ok?
Many thanks
Steve
Karen Burns-Booth says
Hi Steve and thanks for your kind comment too.
I bought my sterilisation unit in Lidl,but a baby bottle steriliser will work too.
Hope that helps,
Karen
Polly Rodwell says
When I took the jars of tomatoes out of the water bath the jars seem to have about an inch of liquid showing at the bottom of each jar. The seals are intact and nothing has leaked to or from the water bath. Is it normal to have liquid in the bottom of the jars? Thanks.
Karen Burns-Booth says
HI Polly, yes, this is normal – this juice is essential in the canning process. Karen
Debbie says
Hi. Daft question – can you use bottled tomatoes to make chutney?
Karen Burns-Booth says
Yes you can, but you must drain the juice first. Karen
Julie says
Thanks for this. I don’t have Kilmer or Mason jars. Can I use recycled jam jars that I use for homemade marmalade? Thanks
Karen Burns-Booth says
Hi Julie
Yes, that is fine as long as they have been sterilised.
Karen 🙂
Carol says
Hi Karen, happened across your Osage while looking up bottling recipes. Trying the tomatoes now… we have so many home-grown ones, even a tomatophile like me can’t keep up!.
Many thanks Carol
Carol says
*page
Karen Burns-Booth says
It’s my pleasure Carol! 🙂 Karen
Malou says
Hi Karen, I have 20 litres of passata in my pot which will fill about 20 jars. I can only process 7 jars at a time. Do I:
1) fill all the jars and process 7 at a time while the other get cold, OR
2) Fill 7 jars at a time, water bath them and then proceed to fill the next 7, leaving the passata in the pot to stay hot.
Love your site. Very informative and helpful.
We lived in SA from 60 to 75, before coming to Oz.
Look forward to hearing from you soon.
Cheers for now, Malou
Karen Burns-Booth says
I am sorry that I am late replying, your comment went into spam, and I have only just seen it 🙁
You will probably have made this already – which method worked for you?
Karen 🙂