Michigan State University Extension
Preserving Food Safely - 01600875
10/13/97

TOMATOES - WHOLE OR HALVED (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.     

     Acidify  by  adding  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.  Add 1 teaspoon  of  salt per quart to the jars, if
desired.  Fill hot 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.                                           

           RECOMMENDED PROCESS TIMES FOR RAW WHOLE TOMATOES 
            WITHOUT ADDED LIQUID IN A BOILING-WATER CANNER  

              Process Times at Altitudes of                 
Style                                                       
of        Jar       0-        1001-     3001-     6001-     
Pack      Size      1000 ft.  3000 ft.  6000 ft.  8000 ft.  

Raw       Pints     85 min.   90 min.   95 min.   100 min.  
Raw      Quarts     85        90        95        100       

           RECOMMENDED PROCESS TIMES FOR RAW WHOLE          
               TOMATOES WITHOUT ADDED LIQUID IN A           
                    DIAL-GAUGE PRESSURE CANNER              

Canner Gauge Pressure (PSI) at Altitudes of                 
Style                                                       
of    Jar   Process     0-        2001-    4001-    6001-   
Pack  Size  Time        2000 ft.  4000 ft. 6000 ft. 8000 ft.

Raw   Pints 40 min.     6 lb.     7 lb.    8 lb.    9 lb.   
Raw  Quarts 40          6         7        8        9       

Raw   Pints 25          11        12       13       14      
Raw  Quarts 25          11        12       13       14      

            RECOMMENDED PROCESS TIMES FOR RAW WHOLE TOMATOES
                 WITHOUT ADDED LIQUID IN A WEIGHTED-GAUGE   
                             PRESSURE CANNER                

                              Canner Gauge Pressure (PSI)   
                               at Altitudes of              
Style                                                       
of        Jar       Process        0-          Above        
Pack      Size      Time           1000 ft.    1001 ft.     

Raw       Pints     40 min.        5 lb.       10 lb.       
Raw      Quarts     40             5           10           

Raw       Pints     25             10          15           
Raw      Quarts     25             10          15           

Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.