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Canning Tomatoes Recipe
Tomatoes-Whole or Halved (with liquid)
Ideal for use in soups, stews, casseroles and sauces.
Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.
Raw Pack
Heat water, for packing tomatoes, to a boil.
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Hot Pack
Place prepared tomatoes in a saucepan and cover with water. Heat to a boil and boil gently for 5 minutes. Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with hot prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 40 minutes
Quarts 45 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 10 minutes
Quarts 10 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
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