Michigan State University Extension
Preserving Food Safely - 01600874
10/13/97

### TOMATOES--WHOLE OR HALVED (PACKED IN WATER)

        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 FOR HOT OR RAW TOMATOES PACKED IN WATER:

    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.
      For hot pack products, add enough water to  cover

    the
    tomatoes and boil them  gently for 5 minutes.  Fill  hot

    jars
    with  hot  tomatoes  or  with raw peeled tomatoes.  Add

    the
     hot  cooking  liquid  to the hot pack, or hot water for

    raw
    pack to cover, leaving  1/2-inch headspace.  Adjust lids

    and
    process.

                RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES

                  PACKED IN WATER IN A BOILING-WATER CANNER

                           Process Time at Altitudes of

    Style

    of
           Jar       0-        1001-     3001-     6001-

    Pack
         Size      1000 ft.  3000 ft.  6000 ft.  8000 ft.

    Hot
         Pints      40 min.   45 min.   50 min.   55 min.

    Hot
         Quarts     45        50        55        60

    Raw
         Pints      40        45        50        55

    Raw
         Quarts     45        50        55        60

                RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES

              PACKED IN WATER 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.

    Hot
      Pints  15 min.     6 lb.    7 lb.    8 lb.    9 lb.

    Hot
      Quarts 15          6        7        8        9

    Raw
      Pints  10 min.     11 lb.   12 lb.   13 lb.   14 lb.

    Raw
      Quarts 10          11       12       13       14

          RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES PACKED

             IN WATER 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.

    Hot
        Pints       15 min.        5 lb.          10 lb.

    Hot
        Quarts      15             5              10

    Raw
        Pints       10 min.        10 lb.         15 lb.

    Raw
        Quarts      10             10             15

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