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Whole or Halved Tomatoes Packed in Water
Method:
Pressure Can
Procedure for hot or raw tomatoes filled with water in jars:
ripe, blemish free tomatoes. Wash and then dip in boiling water for 30 to 60
seconds or until skins split; plunge in cold water. Slip off skins and remove cores.
Leave whole or halve. Choose either hot or raw pack method:
Hot pack: Put prepared tomatoes in a large saucepan and add enough
water to completely cover them. Boil tomatoes gently for 5 minutes. Fill
hot jars with hot tomatoes leaving ½-inch headspace. Add cooking liquid
to the jars to cover the tomatoes, leaving ½-inch headspace.
Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric
acid per quart of tomatoes. For pints, add one tablespoon bottled lemon
juice or 1/4 teaspoon citric acid. Add 1 teaspoon of salt per quart or ½
teaspoon per pint, if desired. Remove any bubbles. Wipe rims; center lids
and screw on the jar bands. Place the jars in the canner. Cover, vent and
process following the recommendations below.
Raw pack: Bring a large pot of water to a boil. Fill jars with prepared
raw tomatoes, leaving ½-inch headspace. Cover tomatoes in the jars with
boiling water, leaving ½-inch headspace.
Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric
acid per quart of tomatoes. For pints, add one tablespoon bottled lemon
juice or 1/4 teaspoon citric acid. Add 1 teaspoon of salt per quart or ½
teaspoon per pint, if desired. Remove any bubbles. Wipe rims; center
lids and screw on the jar bands. Place the jars in the canner and process
following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of
Pack
Hot & Raw
Process
Jar Size
Time
Pints or
10 minutes
Quarts
0-4000 feet
4000-8000
(10PSI)
feet (15PSI)
Setting 2
Setting 3
Select very
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