List of home canned tomato product recipes

The following is a list of over sixty recipes for home-canned tomato products from reputable sources: the USDA, the University Cooperative Extension services, and Jarden-owned testing labs at Ball and Bernardin.

The list omits tomato-based condiments such as chutneys, ketchups, relishes, salsas, as well as pasta sauces, chili, etc and focusses on relatively pure tomato products. (It would be a book, otherwise. See our separate recipe list for salsas.)

The list compares pack-type options, as well as processing times for different pack types and jar sizes. (See also our discussion of the pros and cons of the different pack types for tomato products.)

You can’t change the pack type on a recipe: pick a recipe, and follow its pack type.

Processing times listed below are for comparison purposes only, so you can decide if raw-packing, or pressure canning, will save you any time. Remember, pressure canning is not always as fast as it seems, as there is heat up, venting and cool down time to be allocated as well. Though all the times have all been double-checked, as always, please refer to the actual recipe when making a tomato product.

If you are looking for the greatest variety of tomato product canning recipes out there in a single book, it lies in the Ball / Bernardin Complete.

Note that the Ball / Bernardin Complete Book supports larger 1.5 litre (1 ½ US quart) jars with two-piece lids by offering lab-tested processing times on a few tomato products for those sizes of jars. These sizes are particularly used in farming communities such as Amish, Hutterites, Mennonites, etc who typically feed larger numbers of people at one sitting.

Contents hide

1 List of home canned tomato product recipes
2 Recipes here on Healthy Canning
3 USDA recipes for home canned tomato products
4 So Easy to Preserve, 2014 Edition, Tomato Products
5 University of Minnesota Extension Service
6 Ball Blue Book, 37th Edition 2014 Tomato Products
7 Bernardin Guide, 2013, Tomato Products
- 7.1 Bernardin Guide raw pack tomato products
- 7.2 Bernardin Guide hot pack tomato products
8 Ball / Bernardin Complete, 2015, Tomato Products
9 Further reading

Recipes here on Healthy Canning

These recipes are all drawn from one of the reputable sources listed below. They’ll provide weight and metric measurements for those who prefer them, as well as an amplified discussion of techniques around the recipes.

Tomato recipes on HealthyCanning

Additional related topics (not recipes, background learning):

USDA recipes for home canned tomato products

As of the USDA Complete Guide 2015, the USDA still offers recipes for raw packing tomatoes, as well as recipes for hot packing.

Note: the USDA also offers pressure canning processing directions for these products. Water bath only times are shown below. Refer to the USDA recipe for pressure canning directions for it.

USDA raw pack recipes

Whole or Halved Tomatoes (packed raw without added liquid. 85 minutes per ½ litre / pint, 85 minutes per litre / quart. Pressure canning option available.)

USDA hot pack

Tomato juice (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Pressure canning option available.)
Tomato and Vegetable Juice Blend (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Pressure canning option available.)
Crushed Tomatoes (with no added liquid) (35 minutes per ½ litre / pint, 45 minutes per litre / quart. Pressure canning option available.)
Standard Tomato Sauce (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Pressure canning option available.)

USDA either raw or hot pack

Whole or Halved Tomatoes (packed in water) (40 minutes per ½ litre / pint, 45 minutes per litre / quart. Pressure canning option available.)
Whole or Halved Tomatoes (packed in tomato juice) (85 minutes per ½ litre / pint, 85 minutes per litre / quart. Pressure canning option available.)

So Easy to Preserve, 2014 Edition, Tomato Products

So Easy to Preserve from the University of Georgia holds all the above USDA recipes, plus the following:

Tomatillos (hot pack. 40 minutes per ½ litre / pint, 45 minutes per litre / quart. Also a pressure canning option. Page 58)
Tomatoes with Okra or Zucchini (hot pack. Pressure canning at 10 lbs. 30 minutes per ½ litre / pint, 35 minutes per litre / quart. Page 59)
Stewed Tomatoes (hot pack. Pressure canning at 10 lbs. 15 minutes per ½ litre / pint, 20 minutes per litre / quart. Page 59)
Mexican Tomato Sauce (hot pack. Pressure canning at 10 lbs. 20 minutes per ½ litre / pint, 25 minutes per litre / quart. Page 62)

(Note: SETP also lists its tomato condiments, chili and pasta sauces amongst its tomato products section.)

University of Minnesota Extension Service

The University of Minnesota has developed one distinct tomato product recipe, called Minnesota Mix, that merits a mention in this list. It is a stewed tomato product with onion, celery and pepper in it, designed for water bath (or steam canning) processing instead of pressure canning. The recipe was reviewed for safety by the National Center for Home Food Preservation.

Minnesota Mix (hot pack. 40 minutes per ½ litre / pint, 50 minutes per litre / quart.)

Ball Blue Book, 37th Edition 2014 Tomato Products

As of the 37th edition (2014) of the Ball Blue Book, Ball still offers recipes for raw packing tomatoes, as well as recipes for hot packing.

Ball Blue Book raw pack tomato products

Tomatoes – Packed in own juice (whole, halved, or quartered– 85 minutes for either ½ litre / pint OR litre / quart. Page 33)

Ball Blue Book hot pack tomato products

Basil-Garlic Tomato Sauce (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 33)
Roasted Roma Tomatoes (85 minutes per litre / quart. Page 33)
Seasoned Tomato Sauce (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 33)
Tomato Garden Juice Blend (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 34)
Tomato Juice (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 34)
Tomato Paste (45 minutes per ¼ litre / ½ pint. Page 34)
Tomato Sauce (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 35)

Ball Blue Book either raw or hot pack

Tomatoes – Packed in water (whole, halved, or quartered) (same process time for raw or hot: 40 minutes per ½ litre / pint, 45 minutes per litre / quart. Page 32)

Bernardin Guide, 2013, Tomato Products

As of the 2013 edition of the Bernardin Guide, Bernardin offers one recipe for raw packed tomatoes, as well as several recipes for hot packing.

Bernardin Guide raw pack tomato products

Whole or Halved Tomatoes (packed raw without added liquid — 85 minutes per ½ litre / pint, 85 minutes per litre / quart. Page 50)

Bernardin Guide hot pack tomato products

Whole or Halved Tomatoes (packed hot in water — 40 minutes per ½ litre / pint, 45 minutes per litre / quart. Page 50)
Whole or Halved Tomatoes (packed hot in tomato juice — 85 minutes per ½ litre / pint, 85 minutes per litre / quart. Page 50)
Tomato Sauce (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 52)
Tomato Juice (35 minutes per ½ litre / pint, 40 minutes per litre / quart. Page 53)
Tomato Paste (45 minutes per ¼ litre / ½ pint. Page 54)
Crushed Tomatoes (35 minutes per ½ litre / pint, 45 minutes per litre / quart. Page 54)

Ball / Bernardin Complete, 2015, Tomato Products

As of the 2014 edition of the Ball / Bernardin Complete, it offers two recipes for raw packed tomatoes, as well as several recipes for hot packing.

The recipes that offer support for 1.5 litre (1.5 US quart) jars are three basic tomato recipes: tomatoes whole or in pieces, juice, and sauce.

Tomato Juice (page 360)
Basic Tomato Sauce (page 362)
Tomatoes – Packed in water (whole, halved, or quartered) (page 364)

Ball / Bernardin Complete raw pack tomato products

Raw-packed tomatoes with no added liquid (whole, halved, or quartered– 85 minutes for either ½ litre / pint OR litre / quart. Page 356)

Ball / Bernardin Complete hot pack tomato products

Crushed Tomatoes (35 minutes per ½ litre / pint, 45 minutes per litre / quart. Page 357)
Herbed Seasoned Tomatoes (40 minutes per ½ litre / pint. Page 358)
Tomato Juice (35 minutes per ½ litre / pint, 40 minutes per litre / quart, 45 minutes per 1.5 litres / 1.5 quarts. Page 360)
Tomato Paste (45 minutes per ¼ litre / ½ pint. Page 361)
Basic Tomato Sauce (35 minutes per ½ litre / pint, 40 minutes per litre / quart, 50 minutes per 1.5 litres / 1.5 quarts. Page 362)
Seasoned Tomato Sauce (35 minutes per ½ litre / pint. Page 364)
Italian-Style Tomato Sauce (35 minutes per ½ litre / pint. Page 365)
Pizza Sauce (35 minutes per ½ litre / pint. Page 366)
Creole Sauce (20 minutes per ¼ litre / ½ pint. Page 367)
Chicken Wing Sauce (15 minutes per ¼ litre / ½ pint. Page 368)
Seafood Cocktail Sauce (15 minutes per ¼ litre / ½ pint. Page 369)

Ball / Bernardin Complete either raw or hot pack

Tomatoes – Packed in water (whole, halved, or quartered) (same process time for raw or hot: 40 minutes per ½ litre / pint, 45 minutes per litre / quart, 45 minutes per 1.5 litres / 1.5 quarts. Page 354)
Tomatoes – Packed in tomato juice (whole, halved, or quartered) (same process time for raw or hot: 85 minutes per ½ litre / pint, 85 minutes per litre / quart. Page 355)

Ball / Bernardin Complete pressure canned tomato products

Tomatoes packed in water (either raw or hot pack, 10 lbs / 10 minutes per ½ litre / pint, 10 minutes per litre / quart. Page 371)
Tomatoes packed in tomato juice (either raw or hot pack, 10 lbs / 25 minutes per ½ litre / pint, 25 minutes per litre / quart. Page 371)
Raw-packed Tomatoes with no added liquid (10 lbs / 25 minutes per ½ litre / pint, 25 minutes per litre / quart. Page 371)
Tomato Juice (hot pack, 10 lbs / 15 minutes per ½ litre / pint, 15 minutes per litre / quart. Page 372)
Herbed Tomato Juice (hot pack, 10 lbs / 15 minutes per ½ litre / pint, 15 minutes per litre / quart. Page 373)
Basic Tomato Sauce (hot pack, 10 lbs / 15 minutes per ½ litre / pint, 15 minutes per litre / quart. Page 374)
Crushed Tomatoes (hot pack, 10 lbs / 15 minutes per ½ litre / pint, 15 minutes per litre / quart. Page 376)
Tomatoes and Celery (hot pack, 10 lbs / 30 minutes per ½ litre / pint, 35 minutes per litre / quart. Page 377)
Tomatoes and Okra (hot pack, 10 lbs / 30 minutes per ½ litre / pint, 35 minutes per litre / quart. Page 377)
Stewed Tomatoes and Vegetables (hot pack, 10 lbs / 15 minutes per ½ litre / pint, 20 minutes per litre / quart. Page 378)

Ball / Bernardin Complete 1.5 litre (1.5 US quart) tomato products

These recipes are in the Ball / Bernardin Complete (2012 and 2015 editions.)

Follow the recipes in the book exactly; you’ll find them on the pages indicated below:

Tomatoes – Packed in water (whole, halved, or quartered) (same process time for raw or hot pack: 45 minutes per 1.5 litres / 1.5 quarts. Page 354);
Tomato Juice (45 minutes per 1.5 litres / 1.5 quarts. Page 360);
Basic Tomato Sauce (50 minutes per 1.5 litres / 1.5 quarts. Page 362).

When using these larger jars, remember that as usual you must apply the standard acidification rule of:

Per half-litre (US pint) of plain tomato product → 1 tablespoon lemon juice (OR ¼ teaspoon citric acid)

So:

Per half-litre (US pint) → 1 tablespoon lemon juice (OR ¼ teaspoon citric acid);
Per litre (US quart) → 2 tablespoons lemon juice (OR ½ teaspoon citric acid)
Per 1.5 litre (US quart) → 3 tablespoons lemon juice (OR ¾ teaspoon citric acid)

As a reminder, it is Ball / Bernardin who has done the product development on the processing times for 1.5 litre / quarts, so the USDA won’t be able to help you on these as they aren’t privy to private-sector research records.