Michigan State University Extension
Preserving Food Safely - 01600828
08/03/99

Canning Whole or Halved Tomatoes


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


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