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Whole or Halved Tomatoes (packed in water)

Title: Whole or Halved Tomatoes (packed in water) is a home-style recipe. Serves 1. Categories: Vegetables, Canning 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.

Illustrative photo

Ingredients

• 1
• 3

Method (preview)

1. 1

   Slip off skins and remove cores.

2. 2

   Leave whole or halve.

3. 3

   Add bottled lemon juice or citric acid to jars (See acidification directions).

4. 4

   Add 1 teaspoon of salt per quart to the jars, if desired.

5. 5

   For hot pack products, add enough water to cover the tomatoes and boil them gently for 5 minutes.

6. 6

   Fill jars with hot tomatoes or with raw peeled tomatoes.

7. 7

   Add the hot cooking liquid to the hot pack, or hot water for raw pack to cover, leaving 1/2-inch headspace.

8. 8

   Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used.

9. 9

   Style of Pack: Hot. Jar Size: Pints.

10. 10

    Process Time at Altitudes of 0 - 1,000 ft: 40 min.

11. 11

    Above 6,000 ft: 55 min.

12. 12

    Style of Pack: Hot. Jar Size: Quarts.

13. 13

    Process Time at Altitudes of 0 - 1,000 ft: 45 min.

14. 14

    Above 6,000 ft: 60 min.

15. 15

    Style of Pack: Hot. Jar Size: Pints.

16. 16

    Process Time: 20 min.

17. 17

    Style of Pack: Hot. Jar Size: Quarts.

18. 18

    Process Time: 10 min.

19. 19

    Style of Pack: Hot. Jar Size: Pints.

20. 20

    Process Time: 15 min.

21. 21

    Above 1,000 ft: 10 lb.

22. 22

    Style of Pack: Hot. Jar Size: Quarts.

23. 23

    Process Time: 10 min.

24. 24

    Above 1,000 ft: 15 lb.

25. 25

    Style of Pack: Hot. Jar Size:??.

26. 26

    Process Time: 10 min.

27. 27

    Above 1,000 ft: Not Recommended.

28. 28

    USDA Agriculture Information Bulletin No. 539 (rev. 1994)

29. 29

    Meal-Master format courtesy of Karen Mintzias