Michigan State University Extension
Preserving Food Safely - 01600828
10/13/97
GUIDE 3:10-11 TOMATOES--WHOLE OR HALVED (packed in tomato juice)
QUANTITY: See whole tomatoes packed in water.
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.
Recommended process time for TOMATO JUICE AND WHOLE TOMATOES in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above of Pack Size 1,000ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 85 min 90 95 100 and or Raw Quarts
Recommended process time for TOMATO JUICE AND WHOLE TOMATOES in a dial-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001- of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 40 min 6 lb 7 lb 8 lb 9 lb and or Raw Quarts 25 11 lb 12 lb 13 lb 14 lb
Recommended process time for TOMATO JUICE AND WHOLE TOMATOES in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style Jar Process 0- Above of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 40 min 5 lb 10 lb and 25 10 15 Raw Quarts 15 15 Not recommended