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+ servings
2 glass jars of canned whole tomatoes

Canning Whole Tomatoes

Canning Whole Tomatoes is easy and delicious! Flavored with vegetables and herbs, it's an Eastern European favorite from the Caucasus region. You'll love these pickled tomatoes!
Course Canning, Pickled
Cuisine Armenian, Caucasus, Kavkaz
Keyword Canning whole tomatoes, pickled tomatoes
Servings 4 Mason Jars


  • 1 Water Canner
  • 4 Mason Jars 32 oz (Quart size)
  • 1 Canning Jar Lifter


  • 4 pounds /2 kg Plum tomatoes Roma - about 20-25
  • ½ onion sliced
  • ¼ red pepper
  • 1 head of garlic divided into cloves
  • 1 horseradish leaf small piece per jar
  • 1 parsley bunch
  • celery leaf
  • 4 bay leafs
  • 20 black peppercorns
  • 1 large dill bunch

Tomato Brine

  • 8 cups water
  • 1 cup white vinegar
  • 8 teaspoons salt
  • 4 teaspoons sugar


Sterilizing Jars

  • Wash jars and lids, and place into boiling water to sterilise for 10 minutes. Carefully remove and you're ready to use.

How to Can Whole Tomatoes

  • Divide evenly onion, red pepper, garlic cloves, horseradish leaf, parsley, celery leaf, bay leaf, peppercorns and dill into bottom of each 1 quart jar.
  • Pack whole tomatoes tightly inside the jar.
  • Prepare the brine. Bring water, vinegar, salt and sugar to a rolling boil. Carefully pour over the tomatoes in the jar, leaving gap of ½" at the top. Place lid and screw into place, but don't over tighten.
  • Place tomato jars into a water canner, ensuring they are covered with water. Process for 15 minutes.
  • Remove from boiling water using a jar lifter. Using gloves, carefully flip over upside down on the counter and allow to cool overnight. After 24 hours, firmly press the centre of the lid. It should not move or bulge out indicating it is sealed. If it pops or clicks, it hasn't sealed, so keep in the fridge and enjoy within 2-3 months.