Michigan State University Extension
Preserving Food Safely - 01600875
08/03/99

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)    

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


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