Canning Whole Tomatoes

Best Tomatoes for Canning (Quick Guide) • Roma (Plum) – Best overall: meaty, low water, holds shape • San Marzano – Best flavor: sweet, rich, few seeds • Amish Paste – Heirloom option: thick, slightly rustic • Cherry/Grape – Sweet and easy, slightly more liquid, more time consuming. Freeze first. • Beefsteak – Very watery, softer result (use if needed) Tips: • Use ripe but firm tomatoes • Avoid bruised or overripe fruit • Always add lemon juice or citric acid for safety