Home-canned tomatoes that are canned following a tested recipe, with proper processing and storage techniques, can safely be stored for one year. After one year the tomatoes start to lose their quality. Natural chemical changes can occur resulting in a color, flavor and nutritional value change.
After the tomatoes have been processed, the bands should be removed from the jar and the lids should be washed clean. Label each jar with the product that was processed and the date. Store the tomato jars in a room without direct sunlight, as light can destroy vitamins and fade colors. The ideal storage temperature is between 50 and 70 degrees Fahrenheit.