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Canning Tomatoes and Tomato Products

 

  Tomatoes have traditionally been canned in a boiling water bath (212 F). However, recent research shows that for some products, pressure canning will result in a high quality and more nutritious product.

Directions for canning a variety of tomato products are given on the following pages. Some recipes will give you the option of canning either in a pressure canner or in a boiling water bath. Some will give only boiling water bath times and others will give only pressure canning times. The recipes that specify only pressure canning have so many low acid ingredients added to them that they are only safe when canned in a pressure canner at the specified pressure.

Whether you're canning tomato products in a boiling water bath or in a pressure canner, be sure you're canning them safely. Read the general canning instructions.

 

Acidify Tomatoes and Tomato Products

 

Because tomatoes have pH values that fall close to 4.6, you must take some precautions to can them safely. First, select only disease-free, preferably vine-ripened, firm fruit for canning. Do not can tomatoes from dead or frost-killed vines. (Green tomatoes are more acidic than ripened tomatoes and can be canned safely using any of the directions given for tomatoes in this book.)

To ensure the safety of whole, crushed or juiced tomatoes; add acid, whether they will be processed in a boiling water bath or pressure canner. To acidify these tomatoes, add 1 tablespoon of bottled lemon juice or teaspoon citric acid per pint of tomatoes. For quarts, use 2 tablespoons of bottled lemon juice or teaspoon citric acid.

The acid can be added directly to each jar before filling them, with the product. If this makes the produce taste too acid, add a little sugar to offset the taste.

NOTE: Four tablespoons of vinegar per quart or two tablespoons per pint can be used instead of lemon juice or citric acid. However, the vinegar may cause undesirable flavor changes.

Caution! Altitude Adjustments

 

The processing times and pressures given for canning tomatoes and tomato products are for an altitude of 0 - 1000 feet. If you are canning at a higher altitude, make the following adjustments:

In a Boiling Water Bath

See processing times in included table.

In a Dial Gauge Pressure Canner

 

As the altitude increases, the processing time for each food stays the same, but the canner pressure must be increased as follows:

  • At altitudes of 1001-2000 feet, the pressure is not increased; process at 11 pounds pressure.
  • At altitudes of 2001-4000 feet, process at 12 pounds pressure.
  • At altitudes of 4001-6000 feet, process at 13 pounds pressure.
  • At altitudes of 6001-8000 feet, process at 14 pounds pressure.

In a Weighted Gauge Pressure Canner

 

  • At altitudes above 1000 feet, the processing time for each food stays the same, but the food must be processed at 15 pounds pressure.

Tomatoes-Crushed

 

Hot Pack-Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Trim off any bruised or discolored portions and quarter.

Heat about 1 pound of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes. Add bottled lemon juice or citric acid to hot jars according to the directions. Add teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Option 1-Process in a Boiling Water Bath:

Pints.............................................................. 35 minutes

Quarts ...........................................................45 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts ..............................................15 minutes

Tomatoes-Whole or Halved
(Packed in Water)

 

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Leave whole or halve.

Raw Pack-Heat water, for packing tomatoes, to a boil. Add bottled lemon juice or citric acid to hot jars, according to the directions. Add teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Pack prepared tomatoes in hot jars, leaving -inch head space. Fill hot jars to -inch from the top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Hot Pack-Place prepared tomatoes in saucepan and cover with water. Bring to a boil and boil gently for 5 minutes. Add bottled lemon juice or citric acid to hot jars, according to the directions. Add teaspoon of salt to each pint jar; 1 teaspoon to each quart jar, if desired. Pack hot tomatoes in hot jars, leaving -inch head space. Fill jars to -inch from the top with hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Option 1-Process in a Boiling Water Bath:

Pints...............................................................40 minutes

Quarts ...........................................................45 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts ..............................................10 minutes

Tomatoes-Whole or Halved
(No Added Liquid)

 

Raw Pack-Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to hot jars according to the directions. Add teaspoon salt to each pint jar; 1 teaspoon salt to each quart, if desired. Fill jars with raw tomatoes, pressing until spaces between them fill with juice. Leave -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Option 1 -Process in a Boiling Water Bath:

Pints or Quarts ..............................................85 minutes
Option 2-Process in a Dial-Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts ..............................................25 minutes

Tomatoes-Whole or Halved
(Packed in Tomato Juice)

 

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to hot jars, according to the directions. Add teaspoon salt to each pint jar; I teaspoon to each quart jar, if desired.

Raw Pack-Heat tomato juice in a saucepan. Pack raw tomatoes in jars, leaving -inch head space. Cover tomatoes in the jars with hot tomato juice, again leaving -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Hot Pack-Place tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Pack hot tomatoes in hot jars, leaving inch head space. Add hot tomato juice to the jars to cover the tomatoes, again leaving -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Option 1-Process in a Boiling Water Bath.

Pints or Quarts...............................................85 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts ..............................................25 minutes

Tomato-Vegetable Mixtures

 

Unless a tested recipe is used, all tomato-vegetable mixtures must be processed in a pressure canner, according to the directions for the vegetable in the mixture that has the longest processing time.

Tomato-vegetable mixture recipes in this book may have shorter processing times because they have been tested for both pH and heat penetration. When the exact amounts specified in these recipes are used, these mixtures can be processed using the times given.

Tomatoes with Okra or Zucchini

 

Hot Pack-Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Quarter tomatoes. If using okra, trim stems and leave whole or slice into 1-inch pieces. If using zucchini, slice or cube. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 more minutes. Add teaspoon of salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars with hot mixture, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Variation-You may also add 4 or 5 pearl onions or two -inch thick onion slices to each jar.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................30 minutes

Quarts............................................................35 minutes

Stewed Tomatoes
(about 3 pint jars)

 
2 quarts chopped tomatoes
cup chopped green peppers
cup chopped onions
2 teaspoons celery salt
2 teaspoons sugar
teaspoon salt

 

Hot Pack-Combine all ingredients. Cover and cook 10 minutes, stirring occasionally to prevent sticking. Pour hot into hot jars, leaving -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints ..............................................................15 minutes

Quarts............................................................20 minutes

Tomato Juice

 

Hot Pack-Wash tomatoes, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters in the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all the pieces.

If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat and simmer for 5 minutes before juicing.

Press the heated mixture through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to hot jars, according to the instructions. Heat juice again to boiling. Add teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars with hot tomato juice, leaving -inch head space. Wipe jar rims. Adjust lids and process.
Option I-Process in a Boiling Water Bath:

Pints...............................................................35 minutes

Quarts............................................................40 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts...............................................15 minutes

Tomato-Vegetable Juice Blend

 

Hot Pack-Crush and simmer tomatoes as for making tomato juice, see above. Add no more than 3 cups of any combination of finely chopped celery onions, carrots and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to hot jars, according to the directions. Add teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving -inch head space. Wipe jar rims. Adjust lids and process.
Option 1-Process in a Boiling Water Bath:

Pints...............................................................35 minutes

Quarts............................................................40 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts...............................................15 minutes

Tomato Sauce-Unseasoned

 

Hot Pack-Wash tomatoes, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add crushed freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces.

If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat and simmer for 5 minutes before juicing.

Press the heated juice through a sieve or food mill to remove skins and seeds. Simmer in large-diameter saucepan until volume is reduced by about one-third for thin sauce; by one-half for thick sauce. Add bottled lemon juice or citric acid to jars, according to the directions. Add teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars, leaving -inch head space. Wipe jar rims. Adjust lids and process.
Option I-Process in a Boiling Water Bath:

Pints...............................................................35 minutes

Quarts............................................................40 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts..............................................15 minutes

Tomato Sauce-Seasoned
(about 5 half-pint jars)

 
10 pounds tomatoes, peeled, cored and chopped
3 medium onions, finely chopped
3 cloves garlic, minced
1 teaspoons oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
teaspoon crushed red pepper
1 teaspoon sugar

 

Hot Pack-Place all ingredients in a large saucepan. Bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Cook mixture until thick over medium-high heat, stirring frequently Add bottled lemon juice or citric acid to jars, according to the directions.

Pour hot sauce into jars, leaving -inch head space. Wipe jar rims. Adjust lids and process.
Option I-Process in a Boiling Water Bath:

Half Pints or Pints..........................................35 minutes
Option 2-Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Half Pints or Pints..........................................15 minutes

Mexican Tomato Sauce
(7 quart jars)

 
2 to 3 pounds chili peppers
18 pounds tomatoes
3 cups chopped onions
1 tablespoon salt
1 tablespoon oregano
cup vinegar

 

To Prepare Chile Peppers-(CAUTION: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face.) Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

  • Oven or broiler method: Place chilies in oven (400 F) or broiler for 6 to 8 minutes until skins blister.
  • Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chilies on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Remove stem and seeds from peppers.

Hot Pack-Chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes. Combine chopped tomatoes, peppers and remaining ingredients in large saucepan, Bring to a boil. Cover and simmer 10 minutes. Pour into hot jars, leaving 1-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................20 minutes

Quarts............................................................25 minutes

Tomato Paste
(about 9 half-pint jars)

 
8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
1 cups chopped sweet red peppers
(about 3)
2 bay leaves
1 teaspoon salt
1 clove garlic (optional)

 

Hot Pack-Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Pour boiling hot paste into hot half-pint jars, leaving -inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Boiling Water Bath:

Half-Pints.......................................................45 minutes

Tomato Catsup
(about 6 or 7 pint jars)

 
24 pounds ripe tomatoes
3 cups chopped onions
teaspoon ground red pepper (cayenne)
4 teaspoons whole cloves
2 sticks cinnamon, crushed
1 teaspoons whole allspice
3 tablespoons celery seeds
3 cups cider vinegar
1 cups sugar
cup salt

 

Hot Pack-Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Quarter tomatoes into 4-gallon pot. Add onions and red peppers. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag. Place spices and vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and let stand for 20 minutes.

Remove spice bag from the vinegar and add the vinegar to the tomato mixture. Boil about 30 minutes. Press boiled mixture through a food min or sieve. Return to pot. Add sugar and salt and boil gently, stirring frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Pour into hot pint jars, leaving 1/8-inch head space. Wipe jar rims. Adjust lids.

Process in a Boiling Water Bath:

Pints...............................................................15 minutes

Blender Catsup
(about 9 pint jars)

 
24 pounds ripe tomatoes
2 pounds onions,

peeled and quartered
1 pound sweet red peppers
1 pound sweet green peppers
9 cups vinegar
9 cups sugar

cup canning salt
3 tablespoons dry mustard
1 tablespoons ground red pepper
1 teaspoons whole allspice
1 tablespoons whole cloves
3 sticks cinnamon

 

Hot Pack-Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core and quarter. Remove seeds from peppers and slice into strips. Blend tomatoes, peppers and onions at high speed for 5 seconds in electric blender. Pour into a 3 to 4-gallon pot and heat. Boil gently 60 minutes, stirring frequently. Add vinegar, sugar, salt and a spice bag containing dry mustard, red pepper and other spices. Continue boiling and stirring until volume is reduced one-half. Catsup should round up on a spoon with no separation of liquid and solids. Remove spice bag. Pour catsup into hot pint jars, leaving 1/8-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Boiling Water Bath:

Pints...............................................................15 minutes

Country Western Catsup
(about 6 or 7 pint jars)

 
24 pounds ripe tomatoes
5 chilie peppers
teaspoon ground red pepper (cayenne)
4 teaspoons paprika
4 teaspoons whole allspice
4 teaspoons dry mustard
1 tablespoon whole peppercorns
1 teaspoon mustard seeds
1 tablespoon bay leaves
2 2/3 cups vinegar
1 cups sugar
cup salt

 

Hot Pack-Prepare chilie peppers according to the directions in "Mexican Tomato Sauce". Slice peppers. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores. Quarter tomatoes. Place in 4-gallon pot. Add peppers. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag. Place spices and vinegar in a 2-quart saucepan. Bring to boil. Turn off heat and let stand.

When tomato mixture has cooked 20 minutes, remove spice bag from the vinegar and add the vinegar to the tomato mixture. Boil about 30 minutes. Press boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt. Boil gently, stirring frequently, until volume is reduced by one-half or until mixture rounds up on spoon without separation. Pour into hot pint jars, leaving 1/8-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Boiling Water Bath

Pints...............................................................15 minutes

Hot Chile Salsa
(about 7 pint jars)

 
5 pounds tomatoes
2 pounds chili peppers
1 pound onions, chopped
1 cup vinegar
3 teaspoons salt
teaspoon pepper

 

Hot Pack-Prepare chili peppers according to the directions in "Mexican Tomato Sauce,". Chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes. Add chopped onions, peppers and remaining ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Pour into hot pint jars, leaving -inch head space. Wipe jar rims. Adjust lids and process.

Process in a Boiling Water Bath:

Pints...............................................................15 minutes

Barbecue Sauce
(about 4 pint jars)

 
4 quarts peeled, cored, chopped red-ripe tomatoes (about 24 large)
2 cups chopped celery
2 cups chopped onions
cups chopped sweet red or green peppers (about 3 medium)
2 hot red peppers, cored, and chopped
2 cloves garlic, crushed
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon Tabasco Sauce
1/8 teaspoon cayenne pepper
1 cup vinegar

 

Hot Pack-Combine tomatoes, onions, celery and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes). Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1 to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns. Pour hot sauce into hot jars, leaving -inch head space. Wipe jar rims. Adjust lids and process.

Process in a Boiling Water Bath:

Half-Pints or Pints..........................................20 minutes

Spicy Chili Sauce
(about 6 pint jars)

 
4 quarts peeled, cored, chopped red-ripe tomatoes (about 24 large)
2 cups chopped onions
1 to 2 cups chopped sweet green peppers (about 3 medium)
1 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 to 1 cups vinegar

 

Hot Pack-Combine all ingredients. Bring to a boil; simmer until thick as desired (about 1 to 2 hours). Stir frequently to prevent sticking. Pour hot sauce into hot jars, leaving -inch head space. Wipe jar rims. Adjust lids and process.

Process in a Boiling Water Bath:

Half-Pints or Pints........................................15 minutes

Spaghetti Sauce Without Meat
(about 9 pint jars)

 
30 pounds tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
cup vegetable oil
2 tablespoons oregano
4 tablespoons minced parsley
2 teaspoons black pepper
4 teaspoons salt
cup brown sugar

 

Hot Pack-(CAUTION: Do not increase the proportion of onions, peppers or mushrooms.) Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil tomatoes for 20 minutes, uncovered, in large saucepan. Press through food mill or sieve.

Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remaining spices, salt and sugar. Bring to a boil. Simmer, uncovered, stirring frequently until thick enough for serving. (The volume will have been reduced by nearly one-half.) Pour into hot jars, leaving 1-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints............................................................... 20 minutes

Quarts............................................................ 25 minutes

Spaghetti Sauce with Meat
(about 9 pint jars)

 
30 pounds tomatoes
2 pounds ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 pound fresh mushrooms, sliced (optional)
2 tablespoons oregano
4 tablespoons minced parsley
2 teaspoons black pepper
4 teaspoons salt
cup brown sugar

 

Hot Pack-Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil tomatoes for 20 minutes, uncovered in a large saucepan. Press through a food mill or sieve.

Sautee beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt and sugar. Bring to a boil. Simmer, uncovered, stirring frequently until thick enough for serving. (The volume should be reduced by nearly one-half.) Pour into hot jars, leaving 1-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................60 minutes

Quarts............................................................70 minutes

 


Boiling Water Bath Processing Times for Tomatoes
and Tomato Products at Altitudes Over 1000 Feet


Product Style of
Pack
Jar Size 1001-3000 ft. 3001-6000 ft. Over 6000 ft.

Tomatoes -
crushed
Hot Pints
Quarts
40
50
45
55
50
60

Tomatoes -
Whole or Halved
(Packed in Water)
Raw or Hot Pints
Quarts
45
50
50
55
55
60

Tomatoes -
Whole or Halved
No Added Liquid)
Raw Pints or Quarts 90 95 100

Tomatoes -
Whole or Halved
(Packed in Tomato Juice)
Raw or Hot Pints or Quarts 90 95 100

Tomato Juice Hot Pints
Quarts
40
45
45
50
50
55

Tomato-Vegetable
Juice Blend
Hot Pints
Quarts
40
45
45
50
50
55

Tomato Sauce -
Unseasoned
Hot Pints
Quarts
40
45
45
50
50
55

Tomato Sauce -
Seasoned
Hot Pints
Quarts
40
45
45
50
50
55

Tomato Paste Hot Half-Pints 50 55 60

Tomato Catsup Hot Pints 20 20 25

Blender Catsup Hot Pints 20 20 25

Country Western
Catsup
Hot Pints 20 20 25

Chile Salsa Hot Pints 20 20 25

Barbecue Sauce Hot Half-Pints
or Pints
25 30 35

Spicy Chili
Sauce
Hot Half-Pints
or Pints
20 20 25

 

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.