Why Canning Tomatoes Isn’t Just for Grandma Anymore (And How to Start)

There was a time when canning felt like a lost art—something your grandma did in a steamy kitchen with stacks of jars and a worn-out apron.

Assorted jars of colorful pickled vegetables and fermented foods with fabric covers, surrounded by fresh produce and salt. Concept of home canning, preserving food naturally, and frugal kitchen storage.

Why Canning Tomatoes Isn’t Just for Grandma Anymore (And How to Start)

But these days? Canning is making a comeback, and it’s not just about nostalgia.

It’s about saving money, avoiding waste, and having shelves stocked with real, home-preserved food you can feel good about feeding your family.

If you’ve ever wondered whether it’s worth the time—or how to even start—this one’s for you.

Why More People Are Canning at Home Now

With grocery prices rising, questions about the quality of the food and how it was raised, and produce going bad way too fast, canning just makes sense again.

✔ It stretches your grocery budget
—a bulk box of tomatoes can turn into dozens of jars for pennies each.
✔ It reduces waste
—those tomatoes you forgot in the back of the fridge? Canned, they’d still be good months from now.
✔ It puts you in control
—no added preservatives, no mystery ingredients, just good food preserved your way.
✔ It’s easier than most people think
—and oddly satisfying once you get into it.

What You Need to Get Started (Not a Whole Farmhouse Kitchen)

Don’t let Pinterest fool you—you don’t need a root cellar or 400 jars to start canning.

Here’s the beginner-friendly list:

A large stockpot (for water bath canning)
A few clean jars with lids (you can reuse jars, but always use new lids)
A jar lifter (helps you safely get hot jars out of boiling water)
Fresh tomatoes, vinegar or lemon juice (for safe acidity), and salt (optional)
A funnel and ladle (very helpful, not essential)

You can find everything you need at most big box stores or online—no fancy setup required.

Glass jars filled with sliced tomatoes, onions, and fresh herbs being prepared for home canning. Concept of food preservation, DIY pantry staples, and frugal living.

The Quick Version: How to Can Tomatoes

There are a few ways to can tomatoes, but here’s the simple, water bath version:

Wash and core the tomatoes. You can blanch and peel them if you want, but it’s optional.
Chop or crush the tomatoes and simmer them for a few minutes.
Sterilize your jars by boiling them or running them through the dishwasher.
Add lemon juice or vinegar to each jar (this keeps the acidity safe for water bath canning).
Fill the jars with hot tomatoes, leaving some headspace.
Seal with lids and place in a boiling water bath for 35–45 minutes.
Let cool and check the seals—if the lid doesn’t pop, it’s sealed!

That’s it. You’ve just made your own shelf-stable food—no preservatives, no freezer burn, no stress.

Not Just Tomatoes—What You Can Can Next

Once you try tomatoes, you might get hooked. From salsa and spaghetti sauce to applesauce, pickles, and jam—the possibilities grow fast. And once you get the hang of the basics, it’s easy to branch out.

📌 Tip: Start small. One batch. One pot. You don’t have to become a homesteader overnight.