Title: Whole or Halved Tomatoes (packed in water)
Categories: Vegetables, Canning
Yield: 1 recipe

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. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure for hot or raw tomatoes filled with water in jars: 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 jars (See
acidification directions). Add 1 teaspoon of salt per quart to the jars,
if desired. For hot pack products, add enough water to cover the
tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
lids and process according to the recommendations in Table 1, Table 2,
or Table 3, depending on the method of canning used.

Table 1. Recommended process time for Whole or Halved Tomatoes in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Table 2. Recommended process time for Whole or Halved Tomatoes in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 3. Recommended process time for Whole or Halved Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

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

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