Top 5 Best Tomatoes for Canning in 2026
When the harvest season rolls around, home‑canners scramble to find the perfect tomato—one that delivers rich flavor, firm flesh, and a low seed count for that smooth, glossy sauce. Whether you’re aiming for tangy salsa, velvety marinara, or a classic tomato jam, the right variety can make all the difference between a pantry staple and a kitchen disappointment. In this post, we’ve hand‑picked the five tomato cultivars that consistently shine in the canning
5. Storey’s Country Wisdom A-189 Tomato Grower
Grow the Best Tomatoes: Storey’s Country Wisdom Bulletin A‑189 is a compact, printable guide that distills decades of horticultural expertise into an easy‑to‑read format. Whether you’re a backyard gardener or a small‑scale farmer, this bulletin walks you through every stage of tomato production—from selecting the right varieties for your climate to preparing soil, spacing plants, and managing common pests and diseases. The clear, step‑by‑step instructions are peppered with practical tips, such as optimal watering schedules and pruning techniques, so you can move from seed to harvest with confidence. Illustrated with simple diagrams, the bulletin also includes a handy troubleshooting chart that helps you diagnose problems quickly, ensuring a bountiful, flavorful crop year after year.
Pros
- Expert, research‑backed advice distilled into a portable, printable format.
- All‑in‑one coverage of varieties, soil preparation, planting, care, and harvesting.
- Troubleshooting charts make disease and pest identification fast and simple.
Cons
- Limited to printed format; no interactive digital tools or video content.
- May be too brief for advanced growers seeking in‑depth scientific data.
4. Bradley Tomato Seeds 100
Bradley Tomato seeds deliver a compact, bushy, determinate plant that’s perfect for home gardeners who love the classic, old‑fashioned tomato taste. Each plant produces generous clusters of sweet, richly flavored fruits that all ripen together, making it a top choice for canning, freezing, or any kitchen project that benefits from a single, synchronized harvest. The seeds are easy to start: sow ¼‑inch indoors and transplant ½‑inch outdoors once the soil warms. Keep the seed bed moist during germination, then maintain consistent moisture in the garden—just avoid over‑watering. This variety has earned a reputation as a very popular staple among California growers, and it comes from Marde Ross & Company, a licensed nursery with a proven track record since 1985.
Pros
- Uniform ripening simplifies canning and preserves a consistent flavor.
- Compact, determinate growth fits well in smaller gardens or containers.
- Reliable, sweet fruit with an old‑fashioned taste that appeals to both fresh‑eating and processing needs.
Cons
- Determinate habit limits plant height, so yields per plant are lower than indeterminate varieties.
- Requires careful watering balance; too much moisture after fruit set can promote disease.
3. Burpee Amish Paste Tomato Seed
Amish Paste tomato seeds bring a rare piece of culinary history to your garden. Recognized by Slow Food’s Ark of Taste, this heirloom variety is on the brink of extinction, and growing it helps preserve a flavor that’s been cherished for generations. The plants are vigorous, indeterminate vines that stay productive all summer, delivering clusters of bright‑red, meat‑filled fruits with a low‑moisture, old‑fashioned taste—perfect for thick sauces, salsa, canning, or preserving.
Sowing is straightforward: start seeds indoors 8–10 weeks before the last frost, then transplant into full sun. The seeds boast high germination rates and are open‑pollinated, non‑GMO, and untreated, ensuring reliable performance for both novice and seasoned gardeners. As a family‑owned U.S. brand, Survival Garden Seeds stands behind quality‑tested, heritage‑focused seed packs.
Pros
- Heritage preservation – Grows a Slow Food‑endorsed heirloom that’s disappearing from commercial production.
- Ideal for processing – Thick, meaty fruit with low moisture makes rich sauces and canned goods without watery dilution.
- Robust growth – Indeterminate vines thrive all season, offering abundant harvests with minimal fuss.
Cons
- Space‑intensive – Vining habit requires sturdy support and a sizable garden area.
- Long season – Needs a long, frost‑free growing period; may be challenging in cooler climates without season extension.
2. Thresh Seed Co Amish Paste Tomato Seeds
The Amish Paste Tomato is a true heirloom treasure, originally traced back to Lancaster, Pennsylvania and likely cultivated in Wisconsin as early as 1870. Celebrated in Dr. Carolyn Male’s 100 Heirloom Tomatoes for the American Garden, this indeterminate variety yields 8‑12 oz, oblong‑shaped fruits that are meaty, core‑less, and low‑seeded—perfect for sauces, canning, and fresh eating alike. The seeds are 100 % non‑GMO, chemical‑free, and grown in the USA, with a guaranteed germination rate of at least 85 %. Each packet is housed in a durable, resealable zipper pouch that shields the seeds from light and moisture, extending their viability for years—an ideal addition to any garden or emergency seed vault.
Pros
- Exceptional flavor & texture – juicy yet meaty, ideal for sauces, canning, and fresh slices.
- High germination reliability – U.S.–grown, non‑GMO seeds tested to achieve ≥85 % sprouting.
- Long‑lasting packaging – moisture‑proof, resealable pouch protects seeds for future planting.
Cons
- Indeterminate growth – plants can become tall and sprawling, requiring staking or support.
- Long harvest window – the extended season may not suit gardeners looking for early‑season fruit.
1. Terra Cotta – PC-100 – Pressure Canner
Pressure canning can feel intimidating, but this guide turns the process into a confidence‑boosting kitchen adventure. Written for absolute beginners yet packed with enough depth to keep seasoned preservers interested, the book walks you through every stage—from selecting the right pressure canner and mastering safe pressure levels to fine‑tuning timing for tomatoes, beans, vegetables, and even meats. Clear, step‑by‑step photos illustrate each critical point, while troubleshooting charts help you avoid common pitfalls like under‑processing or over‑cooking. The recipes are organized by food type, each with a brief background on why pressure is essential for low‑acid foods, plus handy storage tips so your pantry stays stocked year‑round. Whether you’re looking to preserve a summer garden harvest or prep hearty meals for winter, the straightforward language and practical advice make the whole process feel approachable and safe.
Pros
- Safety‑first approach with detailed pressure‑level charts and clear warnings, eliminating guesswork.
- Beginner‑friendly layout that breaks down equipment setup, pressure adjustments, and timing in plain language.
- Versatile recipe collection covering everything from fresh tomatoes to cured meats, giving you a full pantry of preserved foods.
Cons
- Requires a pressure canner and related accessories, which may be an extra upfront investment.
- The learning curve for exact pressure timings can be steep for those new to canning, demanding careful attention to detail.
Frequently Asked Questions
Which tomato varieties are ideal for canning?
Roma, plum, and San Marzano tomatoes are the top choices. They have a low water‑content, dense flesh, and fewer seeds, which yields a thick, flavorful sauce and reduces the need for extra cooking time.
Can I use any ripe tomato for canning, or should I pick slightly under‑ripe ones?
For the best texture and flavor, choose tomatoes that are fully ripe but still firm. Over‑ripe tomatoes become mushy when cooked, while slightly under‑ripe fruit can be too acidic and may result in a watery final product.
Do I need to peel tomatoes before canning, and what’s the easiest method?
Peeling is recommended for a smoother sauce or puree. The quickest way is the blanch‑shock method: score a small “X” on the bottom, plunge the tomatoes into boiling water for 30‑45 seconds, then transfer them to an ice bath. The skins will slip off easily.
Conclusion
Choosing the right tomatoes is the cornerstone of a successful canning venture, as their texture, acidity, and flavor profile directly influence both safety and taste. Opt for varieties that are firm, low‑acid, and meaty to ensure a thick, rich sauce that holds up well over time, and always pair them with a reliable acidifying agent to meet safety standards. Proper preparation—blanching, peeling, and seeding—helps preserve color and consistency, while following tested processing times guarantees a seal you can trust. By paying attention to these fundamentals, you’ll create pantry‑ready jars that deliver garden‑fresh flavor year after year.