5
TOMATOES AND TOMATO PRODUCTS
Although tomatoes and tomato products are safely canned using the boiling water method, they can also be canned under pressure . For
some tomato products, the pressure canning method may result in a more nutritious canned product . This booklet contains processing
procedures for pressure canning tomatoes and tomato products .
Acidifying Tomatoes and Tomato Products
Tomatoes have a pH close to 4 .6, which means it is necessary to take precautions to can them safely . First, carefully choose the
tomatoes for canning. Use only tomatoes that are disease-free, preferably vine-ripened, and firm.
Second, an acid must be added to tomatoes whether they are processed using the boiling water method or pressure canning method . To
ensure the safety of whole, crushed, or juiced tomatoes, add 1 tablespoon bottled lemon juice (not natural juice) or ¼ teaspoon citric
acid per
pint
jar; for
quart jars
, add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid.
Salt
Tomatoes and tomato products may be canned with or without salt. Salt is used only for flavor, as it is not used in a large enough
quantity to prevent spoilage . If salt is desired, use only canning or pickling salt . Table salt contains anti-caking agents that may cause
cloudiness in the liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar and 1 teaspoon for each quart jar.
When pressure canning at altitudes of 2,000 feet or below (dial gauge canner) or 1,000 feet or below (weighted gauge canner), process
according to specific recipe. When pressure canning above 2,000 feet altitude (dial gauge canner) or 1,000 feet (weighted gauge can-
ner), process according to the following chart.
Altitude Chart for Canning Tomatoes
Dial Gauge Canner
Weighted Gauge Canner
Altitude
Pints and Quarts
Pints and Quarts
1,001–2,000 ft .
11 pounds
15 pounds
2,001–4,000 ft .
12 pounds
15 pounds
4,001–6,000 ft .
13 pounds
15 pounds
6,001–8,000 ft .
14 pounds
15 pounds
Processing time is the same at all altitudes .
CANNING RECIPES: TOMATOES
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold
water. Peel and remove core. Leave whole or halve. Add bottled lemon juice or citric acid to hot jars (see
above). Add salt, if desired (see above). Fill jars with raw tomatoes, pressing until spaces between them
fill with juice. Leave ½-inch head-space. Remove air bubbles. Clean jar rims. Position lids and secure with
bands .
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 25 minutes . For processing above
2,000 feet altitude, see chart above for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and quarts 25 minutes . For processing
above 1,000 feet altitude, see chart above for recommended pounds pressure .
TOMATOES—WHOLE OR HALVED
(packed in water)
Wash smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold
water . Peel and remove core . Leave whole or halve, or if using large tomatoes, quarter .
Hot Pack: Place prepared tomatoes in a large pot and add just enough water to cover. Bring to a boil
and boil gently for 5 minutes. Add bottled lemon juice or citric acid to hot jars (see above).
Add salt, if desired (see above). Pack hot tomatoes in hot jars, leaving ½-inch headspace. Fill
jars with hot cooking liquid, leaving ½-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands .
Raw Pack: Add bottled lemon juice or citric acid to hot jars (see above). Add salt, if desired (see above).
Pack prepared tomatoes in hot jars, leaving ½-inch headspace. Fill hot jars with boiling wa-
ter, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure
with bands .
