Preserved Whole Tomatoes

Processing: Boiling Water Canner 85mins 
OR Pressure Canner 25mins
Storage: 12 months +
Yield: 1.3kg (3lbs) tomatoes per quart (1L)
   
Preserve tomatoes whole or halved in tomato juice using a pressure canner or water bath canner.
   
Ingredients:       
Tomatoes 
- 3lbs (1.3kg) tomatoes per quart (4 cups) 
- 13lbs (6kg) tomatoes per 9 pints (18 cups)
- 21lbs (9.5kg) tomatoes per 7 quarts (28 cups)
Tomato juice
Salt (optional)
    
Prepare tomatoes. 
Wash tomatoes. Remove cores. Dip in boiling water until skins split, then place into a bowl of cold water. Remove skins. Leave tomatoes whole or cut in half.
   
Prepare jars. 
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the tomatoes.
Heat tomatoes. 
Place tomatoes in a large pan and cover with tomato juice. Boil gently for 5 minutes.
    
Prepare lids. 
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
    
Add acid into hot jars.
Into each quart (or 1L) jar, add:   
2 tablespoons (30mls) bottled lemon juice    OR    ½ teaspoon citric acid
1 teaspoon salt (optional)
    
Fill hot jars with hot tomatoes.
Ladle hot tomatoes into jars, filling to ½ inch (1cm) headspace. Add hot tomato juice to cover to ½ inch headspace. Remove bubbles, wipe rims and add lids.
Process jars in a boiling water canner or pressure canner – see charts below for processing time. 
   
Processing Time for Tomatoes, Whole/Halved in Juice in a Boiling Water Canner

Altitude Processing Times
Packing Style
Jar Size
0-1000ft
1001-3000ft
3001-6000ft
6000+
Hot Pack
Pints (500ml)
& Quarts (1L)
85 minutes
90 minutes
95 minutes
100 minutes
     
Processing Time for Tomatoes, Whole/Halved in Juice in a Weighted Gauge Pressure Canner

Altitude Pressure Levels
Packing Style
Jar Size
Processing Time
0-1000ft
1000ft+
Hot Pack
Pints (500ml)
& Quarts (1L)
40 minutes
5lb
10lb
25 minutes
10lb
15lb
15 minutes
15lb
Not Recommended








       
Processing Time for Tomatoes, Whole/Halved in Juice in a Dial Gauge Pressure Canner

Altitude Pressure Levels
Packing Style
Jar Size
Processing Time
0-2000ft
2001-4000ft
4001-6000ft
6001-8000ft
Hot Pack
Pints (500ml)
& Quarts (1L)
40 minutes
6lb
7lb
8lb
9lb
25 minutes
11lb
12lb
13lb
14lb








       
Next day: check for seals before labeling jars and storing in a cool, dark and dry place. 
    


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