The best tomatoes for canning are ripe, sound, disease-free tomatoes. Paste tomatoes are efficient for sauce because they are meaty and have less juice, but slicing tomatoes can also be canned when you follow a tested recipe. Safety depends less on the variety name and more on using good fruit, adding the required acid, and processing by an approved method.
Best Tomato Types for Canning
| Tomato type | Best for | Why it works | Watch out for |
|---|---|---|---|
| Paste tomatoes | Sauce, paste, crushed tomatoes | Meaty texture and less watery juice | Can be bland if underripe |
| Round slicing tomatoes | Crushed tomatoes, juice, mixed batches | Good flavor and easy availability | More liquid means longer cooking for sauce |
| Heirloom tomatoes | Flavorful sauce or crushed tomatoes | Strong flavor and color variety | Use tested recipes and add required acid |
| Cherry tomatoes | Small batches, sauce, freezing first | Sweet flavor | Peeling and packing can be tedious |
Safety Matters More Than Variety
Tomatoes vary in acidity, so tested canning directions call for added acid. Use bottled lemon juice or citric acid in the amount required by the tested recipe. Do not skip acid because the tomatoes taste tart, and do not rely on a tomato variety alone to make a recipe safe.
Choose Tomatoes This Way
- Use ripe tomatoes with good color and flavor.
- Avoid moldy, rotten, bruised, or frost-damaged tomatoes.
- Use paste tomatoes when you want thicker sauce with less cooking.
- Use tested directions for whole, crushed, juiced, or sauced tomatoes.
- Do not thicken tomato sauce with flour, starch, or extra low-acid ingredients before canning unless the tested recipe allows it.
Paste Tomatoes vs Regular Tomatoes
Paste tomatoes are usually the easiest choice for sauce because they cook down faster. Regular slicing tomatoes can still make good canned tomatoes, but they may release more juice. You can mix types for flavor and yield as long as you follow a tested tomato-canning recipe.
FAQ
What are the best tomatoes for canning?
Use ripe, sound, disease-free tomatoes. Paste tomatoes are best for thick sauce, while slicing tomatoes work for crushed tomatoes, juice, and mixed batches.
Are Roma tomatoes best for canning?
Roma-style paste tomatoes are popular because they are meaty and less watery, but they are not the only safe choice.
Do tomatoes need acid for canning?
Yes. Tested tomato-canning directions call for bottled lemon juice or citric acid because tomato acidity varies.
Can I can overripe tomatoes?
Use ripe tomatoes, not spoiled or moldy tomatoes. Avoid tomatoes with rot, mold, frost damage, or an uncertain safety history.
Can I thicken tomato sauce before canning?
Do not add flour, starch, or extra thickeners before canning unless a tested recipe specifically allows it. Thicken after opening if needed.