Canning Tomatoes

Canning Tomatoes

Prep Time: 0

Yield: 0

Canning Tomatoes

Ingredients

Instructions

  1. Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning.

    Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.

    Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

    Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products. If your pressure canner cannot be operated above 15 PSI, select a process time at a lower pressure.



    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.

    Procedure: 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. Add bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired.

    Raw pack -- Heat tomato juice in a saucepan. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with hot tomato juice, leaving 1/2-inch headspace.

    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 1/2-inch headspace. Add hot tomato juice to the jars to cover the tomatoes, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3 depending on the method used.

    Table 1. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
    Hot Pints or Quarts 85 min 90 95 100


    Table 2. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a weighted-gauge pressure canner.
    Canner Gauge Pressure (PSI) at Altitudes
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 40 min 5 lb 10 lb
    or 25 10 15
    Quarts 15 15 Not Recommended


    Table 3. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a dial-gauge pressure canner
    Canner Gauge Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot and Raw Pints or 40 min 6 lb 7 lb 8 lb 9 lb
    Quarts 25 11 12 13 14


    Whole or Halved Tomatoes (packed 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.

    Procedure for hot or raw tomatoes filled with water in jars: 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. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. For hot pack products, add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 4, Table 5, or Table 6, depending on the method of canning used.

    Table 4. Recommended process time for Whole or Halved Tomatoes in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
    Hot Pints 40 min 45 50 55
    Quarts 45 50 5560


    Table 5. Recommended process time for Whole or Halved Tomatoes in a dial-gauge pressure canner
    Canner Gauge Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints or 20 min 6 lb 7 lb 8 lb 9 lb
    Quarts 10 11 12 13 14


    Table 6. Recommended process time for Whole or Halved Tomatoes in a weighted-gauge pressure canner.
    Canner Gauge Pressure (PSI) at Altitudes
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 15 min 5 lb 10 lb
    or 10 10 15
    Quarts 10 15 Not Recommended


    Whole or Halved Tomatoes (packed raw without added liquid)

    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.

    Procedure: 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. Add bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 7, Table 8, or Table 9, depending on the method of canning used.

    Table 7. Recommended Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Weighted-Gauge Pressure Canner
    Canner Gauge Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot and Raw Pints 40 min 5 lb 10 lb
    25 10 15
    Quarts 15 15 Not Recommended


    Table 8. Recommended Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Boiling-Water Canner
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
    Raw Pints or Quarts 85 min 90 95 100


    Table 9. Recommended Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Dial-Gauge Pressure Canner
    Canner Gauge Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Raw Pints or Quarts 40 min 6 lb 7 lb 8 lb 9 lb
    25 11 12 13 14
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