Select only disease-free, preferably vine-ripened, firm fruit for canning. Do not can tomatoes from dead or dying vines. Unripe tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Treat all ripe tomatoes (yellow, green, pink, orange, red, etc.) the same.
To ensure safe acidity levels in whole, crushed, or juiced tomatoes use the following recommendations.
| Acid | Pint | Quart |
|---|---|---|
| Bottled lemon juice | 1 Tablespoon | 2 Tablespoons |
| Citric acid | 1/4 teaspon | 1/2 teaspoon |
| Vinegar (5 percent acidity) | 2 Tablespoons | 4 Tablespoons |
Add acid directly to the jars before filling with product. If desired, add up to 1 Tablespoon of sugar per quart to offset acidic taste. Vinegar may cause undesirable flavor changes.
The use of salt is optional in all canned tomato products. Salt is used in canning only for flavor or color protection.
Even though both boiling water bath and pressure processing times are given, pressure processing will result in higher quality and more nutritious canned tomato products.
An average of 22 pounds is needed per canner load of 7 quarts; an average of 14 pounds is needed per canner load of 9 pints.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Trim off any bruised or discolored portions and quarter.
Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning.
As soon as the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly, these remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added, then boil gently 5 minutes.
Add bottled lemon juice or citric acid to jars. See acidification directions. If desired, add 1 teaspoon of salt per quart to the jars. Fill jars immediately with hot tomatoes, leaving 1/2-inch headspace. Adjust lids and process jars as described in Table 1 or 2.
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.
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 jars. See acidification directions. If desired, add 1 teaspoon of salt per quart to the jars.
Hot pack--Add enough water to cover the tomatoes, then boil gently for 5 minutes. Fill jars with hot tomatoes. Add hot cooking liquid to cover, leaving 1/2-inch headspace. Adjust lids and process jars as described in Table 1or 2.
Raw pack--Fill clean jars directly with raw peeled tomatoes. Add hot water to cover, leaving 1/2-inch headspace. Adjust lids and process jars as described in Table 1 or 2.
Fill 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 jars as described in Table 1 or 2.
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. Adjust lids and process jars as described in Table 1 or 2.
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 jars as described in Table 1 or 2.
| Table 1. Recommended processing times for tomatoes in a pressure canner | ||||||
|---|---|---|---|---|---|---|
| Canner gauge pressure for different altitudes | ||||||
| Dial gauge | Weighted gauge | |||||
| Product | Style of pack | Jar size | Time | 0-2,000 ft. | 0-1,000 ft. | 1,000+ ft. |
| Crushed tomatoes | Hot | Pints or quarts | 20 min. at | 6 lb. | 5 lb. | 10 lb. |
| Pints or quarts | 15 at | 11 | 10 | 15 | ||
| Whole or halved tomatoes packed in water | Hot or raw | Pints or quarts | 15 at | 6 | 5 | 10 |
| Pints or quarts | 10 at | 11 | 10 | 15 | ||
| Whole or halved tomatoes packed in juice or without added liquid | Hot or raw | Pints or quarts | 40 at | 6 | 5 | 10 |
| Pints or quarts | 25 at | 11 | 10 | 15 | ||
| Table 2. Recommended process times for tomatoes in a boiling-water canner | ||||
|---|---|---|---|---|
| Time for altitudes of | ||||
| Product | Style of pack | Jar size | 0-1,000 ft. | 1,001-3,000 ft. |
| Crushed tomatoes | Hot | Pints | 35 min. | 40 min. |
| Quarts | 45 | 50 | ||
| Whole or halved tomatoes packed in water | Hot or raw | Pints | 40 | 45 |
| Quarts | 45 | 50 | ||
| Whole or halved tomatoes packed in juice or without added liquid | Hot or raw | Pints | 85 | 90 |
| Quarts | 85 | 90 | ||
Complete Guide to Home Canning. United States Department of Agriculture, Agriculture Information Bulletin No. 539.
So Easy to Preserve (Second Ed.). Cooperative Extension Service, The University of Georgia, Athens.
Information Compiled by
Lisa Oxender Lemons, Extension Associate, Home Economics, Ross County
Revised by
Marcia Jess, Extension Agent, Ottawa County
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Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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