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TOMATOES – WHOLE OR HALVED (Packed raw without added liquid)
Canned Whole or Halved Tomatoes (Raw Pack, No Added Liquid)
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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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 (Raw Pack, No Liquid)
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Pack raw tomatoes into jars, leaving ½-inch headspace.
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Press tomatoes down gently so that juice released fills the spaces between tomatoes.
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Maintain ½-inch headspace.
Finishing
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Add bottled lemon juice or citric acid directly to jars (see Acidification above).
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Add 1 teaspoon salt per quart jar, 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 tomatoes.
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Adjust processing times for jar size and altitude.
⚠️ Safety Note: Even without added liquid, acidification is mandatory for tomatoes to ensure safe acidity levels.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Raw |
Pints or Quarts |
40 min |
5 lb |
10 lb |
|
Raw |
Pints or Quarts |
25 min |
10 lb |
15 lb |
|
Hot and Raw |
Pints or Quarts |
15 min |
15 lb |
Not recommended |
