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