Michigan State University Extension
Preserving Food Safely - 01600875
10/13/97

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)   


                              at Altitudes of              

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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