Canned Tomatoes (in juice)

  

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart.

Jar size: Pints or Quarts

Instructions:

Procedure for whole or halved tomatoes packed in juice

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve.

3. Add bottled lemon juice or citric acid to jars. Use 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid. You may use vinegar (4 tablespoons of 5 percent vinegar per quart) instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Add sugar, if desired, to offset an acid taste.

4. Add 1 teaspoon of salt per quart, to the jars, if desired. Hot pack or raw pack according to instructions below.

5. Raw Pack -

  • Heat tomato juice in a saucepan.
  • Fill jars with raw tomatoes, leaving ½-inch headspace.
  • Cover tomatoes in the jars with hot tomato juice, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.

Hot Pack -

  • Put tomatoes in a large saucepan and add enough tomato juice to completely cover them.
  • Boil tomatoes and juice gently for 5 minutes.
  • Fill jars with hot tomatoes, leaving ½-inch headspace.
  • Add hot tomato juice to the jars to cover the tomatoes, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.

6. Wipe rims with a clean damp cloth, adjust lids and process in either a boiling water canner or pressure canner according to the recommendations.

7. Let cool, undisturbed, 12-24 hours and check for seals.

 

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot & Raw

Pints or Quarts

85 min

90 min

95 min

100 min

 

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot & Raw

Pints or Quarts

40 min

6 lb

7 lb

8 lb

9 lb

25 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Canners

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot & Raw

Pints or Quarts

40 min

5 lb

10 lb

25 min

10 lb

15 lb

15 min

15 lb

Not Recommended

Source: National Center for Home Food Preservation




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