CANNED TOMATOES—WHOLE OR HALVED
(These are packed raw without added liquid, just natural tomato juice)
To Start –
How much: You will need about 21 pounds of tomatoes is needed per canner load of 7 quarts; about 13 pounds will do a canner load of 9 pints. If you are buying your tomatoes from the local farmers market, you many times get them cheaper by the bushel, especially if you ask for “canners”. “Canners” are tomatoes that may have a small blemish that has no impact on canning but people generally don’t want for fresh tomatoes. A bushel will produce about 15 to 21 quarts of canned tomatoes.
What to do: Start 2 pots of water boiling, 1 will be for the tomatoes and the other will be for heating your jars. First wash tomatoes. Then dip them in boiling water for 30 to 60 seconds or until skins split, then remove from the boiling water and then place them in cold water, leaving them for 2-3 minutes.
Remove from the cold water and slip off skins and remove cores. Now leave whole or halve and place in a large bowl or pot. This will allow for collection of natural juice to be be used to top off the packed jars later.
Add bottled lemon juice or citric acid to the jars. 2 tablespoons per quart, 1 tablespoon per pint. Add 1 teaspoon of salt per quart to the jars, 1/2 teaspoon salt per pint.
Remove the hot canning jars from the pot of hot water. Fill the 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. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Place lids and rings and adjust lids finger tight and process for selected method.
Water bath (boiling water canning)
Jar Size 0-1K Ft 1 – 3K Ft 3-6K Ft 6K + Ft
Pints 85 Min 90 Min 95 Min 100 Min
Quarts 85 Min 90 Min 95 Min 100 Min
Pressure Canner (dial gauge) – Hot or Raw
Jar Size Time 0-2K Ft 2 – 4K Ft 4-6K Ft 6-8K Ft
Pints 30 min 6 lbs PSI 7 Lbs PSI 8 lbs PSI 9 lbs PSI
Quarts 40 min 11 lbs PSI 12 Lbs PSI 13 lbs PSI 14 lbs PSI
Pressure Canner (weighted gauge) – Hot or Raw
Jar Size Time 0-1K Ft Above 1,000 Ft
Pints 30 min 5 lbs PSI 10Lbs PSI
Quarts 40 min 10 lbs PSI 15 Lbs PSI
After processing – Use your a jar lifter to remove jars and set aside to cool. Let set for 24 hours and then check lids for seal, they should be down. The lids should not move up and down when the center is pressed.
Use any of these great canning labels below and Fancy Tops to finish your jars of canned tomatoes.