Canning Tomatoes in Wine

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Whole peeled tomatoes packed in red wine for bold flavor and versatile use in sauces, stews, and braises. This hot pack canning recipe is a safe and delicious twist on the classic method using water.

Prep Time30

Cook Time20

Canning Time40

Total Time1 30

Course: Tomato Canning

Cuisine: American

Keyword: tomato canning recipe

Servings: servings, makes 7 quarts

Equipment

Water Bath Canner
Pressure Canner optional, this is also tested as a waterbath recipe

Ingredients

21 lbs fresh tomatoes for 7 quarts or 13 lbs (for 9 pints)
2 bottles Wine red or white wine, 1 cup per quart or ½ cup per pint, plus extra for topping
Bottled lemon juice 2 Tbsp/quart or 1 Tbsp/pint or citric acid (½ tsp/quart or ¼ tsp/pint)
Optional: 1 tsp canning salt per quart or ½ tsp per pint

Instructions

Prepare the tomatoes: Wash tomatoes thoroughly. Bring a large pot of water to a boil. Score a shallow “X” on the bottom of each tomato and blanch them in the boiling water for 30–60 seconds, just until the skins split. Transfer immediately to ice water. Slip off skins and remove cores. Leave tomatoes whole or cut into halves (do not chop or crush—this method is only tested for whole or halved tomatoes).
Prepare jars: Wash jars, lids, and bands. Keep jars hot until ready to use. To each pint jar, add 1 tablespoon bottled lemon juice (or ¼ teaspoon citric acid). To each quart jar, add 2 tablespoons bottled lemon juice (or ½ teaspoon citric acid). If desired, add ½ teaspoon salt per pint or 1 teaspoon per quart for flavor.
Add wine: Pour ½ cup of simmering wine into each pint jar or 1 cup into each quart jar. Set jars aside.
Hot pack tomatoes: Place peeled, cored tomatoes in a large saucepan and add just enough water to cover. Bring to a gentle boil and simmer for 5 minutes to heat through.
Fill jars: Using a slotted spoon, pack hot tomatoes into prepared jars. Add more hot wine or water as needed to cover the tomatoes and maintain ½ inch headspace.
Seal jars: Wipe jar rims with a clean, damp cloth. Apply lids and screw bands until fingertip-tight.
Process jars: Process in either a boiling water bath canner or a pressure canner using altitude-adjusted times and pressures. See notes for details.

Notes

Use a dry, unsweetened wine for best results. This method works with either red or white wine. Do not skip acidification, even when using wine—it is still required for safety.

Only whole or halved tomatoes are safe for this method—do not chop or crush.

Altitude Adjustments

This recipe can be processed in either a waterbath canner or pressure canner.

Boiling Water Bath Canner (Hot Pack Only)

Tomatoes canned in a boiling water bath need longer processing times at higher elevations due to lower boiling temperatures. Be sure to adjust the time based on your altitude:

0–1,000 feet: 40 minutes for pints and 45 minutes for quarts
1,001–3,000 feet: 45 minutes for pints and 50 minutes for quarts
3,001–6,000 feet: 50 minutes for pints and 55 minutes for quarts
Above 6,000 feet: 55 minutes for pints and 60 minutes for quarts

Pressure Canner (Hot Pack Only)

When using a pressure canner, the processing time stays the same (15 minutes), but the pressure must increase with elevation to maintain safe internal temperatures.

Dial Gauge Pressure Canner (Process pints or quarts for 15 minutes):

0–2,000 ft: 6 lbs
2,001–4,000 ft: 7 lbs
4,001–6,000 ft: 8 lbs
6,001–8,000 ft: 9 lbs

Weighted Gauge Pressure Canner (Process pints or quarts for 15 minutes):

0–1,000 ft: 5 lbs
Above 1,000 ft: 10 lbs

Nutrition