Michigan State University Extension
Preserving Food Safely - 01600828
10/13/97

### Canning Whole or Halved Tomatoes

    GUIDE
    3:10-11

    TOMATOES--WHOLE
    OR HALVED (packed in tomato juice)

    QUANTITY:
     See whole tomatoes packed in water.

    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.
    Add bottled lemon juice or citric acid to the

    jars.
    (See acidification instructions) Add 1

    teaspoon
    of salt per quart to the jars, if desired.

    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.

    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.

    Recommended
    process time for TOMATO JUICE AND WHOLE

    TOMATOES
     in a boiling-water canner

                       Process Time at Altitudes of

    Style
      Jar    0-       1,001-    3,001-    Above

    of
    Pack Size   1,000ft  3,000 ft  6,000 ft  6,000 ft

    Hot
        Pints  85 min     90       95        100

    and
        or

    Raw
        Quarts

    Recommended
    process time for TOMATO JUICE AND WHOLE

    TOMATOES
     in a dial-gauge pressure canner.

             Canner Gauge Pressure (PSI) at Altitudes of

    Style
      Jar   Process   0-      2,001-   4,001-   6,001-

    of
    Pack Size   Time   2,000ft   4,000ft  6,000ft  8,000ft

    Hot
       Pints  40 min   6 lb      7 lb     8 lb    9 lb

    and
       or

    Raw
       Quarts 25      11 lb     12 lb    13 lb   14 lb

    Recommended
    process time for TOMATO JUICE AND WHOLE

    TOMATOES
    in a weighted-gauge pressure canner.

                Canner Gauge Pressure (PSI) at Altitudes of

    Style
        Jar       Process        0-            Above

    of
    Pack   Size      Time           1,000 ft      1,000 ft

    Hot
          Pints     40 min         5 lb          10 lb

    and
                    25             10            15

    Raw
          Quarts    15             15    Not recommended

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