Freezing Whole Tomatoes For Canning Later Is Simple

With over 15 years of experience preserving my garden harvests, I’ve found that freezing whole tomatoes for later canning is one of the easiest and most practical ways to manage preserving tomatoes. As a homesteader and mom, I’m always looking for ways to simplify preservation without sacrificing quality, and freezing whole tomatoes has become my go-to solution for making the most of every harvest—even those last green tomatoes that slowly ripen at the end of the season. Through trial and error, I’ve refined this process so you can enjoy the vibrant flavors of summer tomatoes even during the off-season—and can them whenever it fits your schedule. This method works beautifully with any variety of tomatoes, including whole cherry tomatoes!

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Why Freeze Tomatoes For Canning Later?

​The main reason I freeze whole tomatoes for later canning is all about timing. When the tomatoes start ripening in full force, it’s also peak season for other fresh vegetables, and we’re busy enjoying camping trips and everything Idaho has to offer in the summer. I work hard to ensure nothing from the garden goes to waste, so freezing tomatoes is a perfect solution for this busy time of year. Plus, I actually love canning in the fall and winter when life naturally slows down, and we’re indoors more often. Having a water bath canner and tomato sauce simmering on the stove, warming up the house, is a cozy bonus when it’s cold outside—not so much in the heat of summer! Finally, preserving tomatoes at their peak ripeness locks in that fresh flavor and essential nutrients, so when it’s time to can, we get the best possible quality.

5 Benefits of Freezing Whole Tomatoes

1. Ease: The way I freeze my whole tomatoes is really just two steps. There is very minimal prep work to be done, that's why it's my preferred method.
2. Time: I prefer to make large batches of spaghetti or tomato sacue all at once and then I only have to clean up once.
3. Peeling: There is no need to blanch and peel frozen tomatoes, once the tomatoes have been frozen you can simply run them under some hot water and the skins will slip right off. Alternativly if you have the time you can place frozen tomatoes in the fridge to thaw and the skins will slip off making the prep work much faster.
4. Versatile: Frozen whole tomatoes can be pulled out and used in small batches for sauces, soups, stews, and recipes as needed.
5. Less Food Waste: Quickly preserve ripe tomatoes to prevent any from spoiling, especially during peak harvest times.

Tips for Thawing Frozen Tomatoes

Option 1: This is the method I almost alway use. Clean and sanitize your sink and place all of the frozen tomatoes into the sink and run hot water over them. As they start to thaw the skins will peel of easily. Place the skins in a bowl to be used later to make tomato powder and the tomatos into a large bowl or stockpot.

Option 2: Place the frozen tomatoes in a large bowl and thaw them out in the fridge. When they are completly thawed the skins will practically fall off. 

Canning Equipment

​When canning tomato sauce you'll need a few basic tools:

• Waterbath Canner
• Canning tools
• lemon juice or citric acid (needed for low-acid foods)
• Canning jars
• Lids and rings (these are my favorite lids)

​Raw-Packed Tomatoes

If your goal is to preserve the tomatoes whole rather than process them into a sauce, you’ll use the raw pack method. A basic canning rule of thumb is: COLD FOOD - COLD JAR - COLD WATER and, conversely, HOT FOOD - HOT JAR - HOT WATER. This simple guideline helps ensure safe, effective canning and is one of the easiest ways to remember the correct temperature alignment for each step.

1. In sanitized room temperature jars add lemon juice (1 tbsp. per pint jar or 2 tbsp. per quart jar) 
2. Pack raw tomatoes into prepared jars with a ½ inch headspace.
3. Press the tomatoes into the jar, but don't overfill, and remove air bubbles, adjust the headspace if needed.
4. Wipe the rim of the jar with a damp lint free towel.
5. Place a lid on each jar and a screw band fingertip tight.
6. Place jars in the waterbath canner that is at room temperature.
7. Cover the jars completly with water and bring to a boil. The processing time does not start until the water is boiling.
8. Process pints or quarts for one hour and 25 minutes (85 minutes)
9. Turn off the heat and temove the lid after the processing time is complete.
10. Wait 5 minutes and remove the jars to a towel to cool.
11. After 24 hours remove the screw bands and check each jar to ensure it has sealed properly.
12. Label and date each jar before storing it in a cool dark place.

Canning Frozen Tomatoes Into Sauce

To process your frozen tomatoes into a sauce, first remove the skins, then place the tomatoes in a large stockpot. You may notice some excess water in the pot; simply strain it off, then heat the tomatoes over medium heat. Once they begin to simmer, use an immersion blender to puree them into a smooth sauce.

One advantage of using frozen tomatoes is that they typically have a lower water content than fresh tomatoes, so they’ll reduce into a thick sauce more quickly. The one drawback to this method is that seeds will remain in the sauce. If you prefer a seedless sauce, strain it through a fine metal sieve or use a food mill to remove the seeds before proceeding to the next step.

Hot Pack Canning Tomato Sauce

For a full recipe and canning instructions check out these articles on Canning Tomato Sauce and Canning Pasta Sauce.

1. In sanitized HOT jars add lemon juice (1 tbsp. per pint jar or 2 tbsp. per quart jar) 
2. Ladle hot tomato sauce into prepared jars and remove air bubbles.
3. Leave a ½ in. headspace.
4. Wipe the rim of the jar with a damp lint free towel.
5. Place a lid on each jar and a screw band fingertip tight.
6. Place jars in the waterbath canner that is simmering with hot water. Add warm water to cover the jars completly if needed.
7. Place the lid on and bring to a boil.(the processing time does not start until the water is boiling)
8. Process pints for 35 minutes or quarts for 40 minutes.
9. Turn off the heat and temove the lid after the processing time is complete.
10. Wait 5 minutes and remove the jars to a towel to cool.
11. After 24 hours remove the screw bands and check each jar to ensure it has sealed properly.
12. Label and date each jar before storing it in a cool dark place.