Canned Tomatoes (in water)

  

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 water

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

2. Wash tomatoes and dip in boiling water for 30 seconds to 60 seconds or until skins split. 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. Hot pack or raw pack according to instructions below.

Hot pack -

  • Add enough water to cover the tomatoes and boil them gently for 5 minutes.
  • Fill jars with hot tomatoes.
  • Add 1 teaspoon salt per quart if desired and add enough hot cooking liquid to cover tomatoes; leave 1/2-inch headspace.

Raw pack

  • Fill jars with raw, peeled tomatoes.
  • Add 1 teaspoon salt per quart if desired and add hot water to cover tomatoes; leave 1/2-inch headspace.

5.  Remove air bubbles and adjust headspace if needed.

6.  Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7.  Process according to directions for either a boiling water canner or pressure canner according to the recommendations. 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

40 min

45 min

50 min

55 min

Quarts

45 min

50 min

55 min

60 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 & Quarts

15 min

6 lb

7 lb

8 lb

9 lb

10 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot & Raw

Pints or Quarts

15 min

5 lb

10 lb

10 min

10 lb

15 lb

1 min

15 lb

Not Recommended

Source: National Center for Home Food Preservation




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