>
>
>
>
>
>
>
>
>
>
>
TOMATOES – WHOLE OR HALVED (Packed in tomato juice)
Canned Whole or Halved Tomatoes
Yield: Approximately 3 pounds of tomatoes per quart
Ingredients
-
Fresh, ripe tomatoes (washed, blemishes removed)
-
Bottled lemon juice or citric acid (for acidification, see below)
-
Tomato juice (for covering)
-
1 teaspoon salt per quart (optional)
Acidification (Required for Safety)
-
Per Quart Jar: Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
-
Per Pint Jar: Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
Preparation
-
Wash tomatoes.
-
Dip in boiling water 30–60 seconds or until skins split.
-
Transfer to cold water, slip skins off, and remove cores.
-
Leave tomatoes whole or cut in halves.
Packing Methods
Raw Pack
-
Heat tomato juice in a saucepan.
-
Pack raw tomatoes into jars, leaving ½-inch headspace.
-
Cover tomatoes with hot tomato juice, leaving ½-inch headspace.
Hot Pack (Recommended)
-
Place prepared tomatoes in a large saucepan.
-
Add enough tomato juice to cover completely.
-
Boil gently for 5 minutes.
-
Fill jars with hot tomatoes, leaving ½-inch headspace.
-
Add additional hot tomato juice to cover, maintaining ½-inch headspace.
Finishing
-
Add bottled lemon juice or citric acid directly to each jar (see Acidification above).
-
Add 1 teaspoon salt per quart, if desired.
-
Wipe rims, adjust lids, and process in a boiling-water canner or pressure canner according to USDA-recommended times for whole/halved tomatoes.
-
Adjust processing times for jar size and altitude.
⚠️ Safety Note: Acidification is mandatory for safe canning of tomatoes, even when using a pressure canner.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints or Quarts |
40 min |
5 lb |
10 lb |
|
Hot and Raw |
Pints or Quarts |
25 min |
10 lb |
15 lb |
|
Hot and Raw |
Pints or Quarts |
15 min |
15 lb |
Not recommended |
