Michigan
State University Extension
Preserving
Food Safely - 01600874
10/13/97
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 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.
Acidify by adding two tablespoons of bottled lemon
juice or 1/2 teaspoon of citric acid per quart of tomatoes.
For pints, use one tablespoon bottled lemon juice or 1/4
teaspoon citric acid. Acid can be added directly to the
jars before filling with product. Add sugar to offset acid
taste, if desired. Four tablespoons of a 5 percent acidity
vinegar per quart may be used instead of lemon juice or
citric acid. However, vinegar may cause undesirable flavor
changes.
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 hot
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.
RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES
PACKED IN WATER IN A BOILING-WATER CANNER
Process Time at Altitudes of
Style
of Jar 0- 1001- 3001- 6001-
Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Pints 40 min. 45 min. 50 min. 55 min.
Hot Quarts 45 50 55 60
Raw Pints 40 45 50 55
Raw Quarts 45 50 55 60
RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES
PACKED IN WATER IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 15 min. 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 15 6 7 8 9
Raw Pints 10 min. 11 lb. 12 lb. 13 lb. 14 lb.
Raw Quarts 10 11 12 13 14
RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES PACKED
IN WATER IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI)
at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 15 min. 5 lb. 10 lb.
Hot Quarts 15 5 10
Raw Pints 10 min. 10 lb. 15 lb.
Raw Quarts 10 10 15