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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