TOMATOES-WHOLE, HALVED OR CUBED

 Raw Pack Method with no added liquid

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.  

I like to quarter my tomatoes. 

WHOLE, HALVED OR CHOPPED

1.      Wash and Blanch your tomatoes.  (Click here to see my post on preparing tomatoes for how to do this).

2.      Remove the core and either leave them whole,  quarters, cut in half or chop in cubes.

3.      Add 2 tablespoons of bottled lemon juice to each quart jar or 1 tablespoon for each pint

4.      Add 1 teaspoon canning salt to each quart jar or ½ teaspoon for each pint..

5.      Fill jars with tomatoes, pressing them in until all space is filled with juice.

6.      Leave ½ inch headspace and remove air bubbles.

7.      Tighten bands finger tight.
8.  Process according to charts.

Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Boiling-Water Canner
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Raw	Pints or Quarts	85 min	90	95	100

Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Weighted-Gauge Pressure Canner
			Canner Gauge Pressure (PSI) at Altitudes of
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
		25	10	15
		15	15	Not Recommended

Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Dial-Gauge Pressure Canner
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Raw	Pints or Quarts	40 min	6 lb	7 lb	8 lb	9 lb
		25	11	12	13	14

If pressure canning, always let your pressure drop naturally, wait 2 minutes before opening vent. Wait 10 minutes before removing lid. Remove lid and let sit for 10 more minutes. Place jars on counter and let sit for 24 hours. Label and Store in a cool, dark room.

If water bath canning, when time is up, turn off heat, remove lid and let sit for 5 to 10 minutes then place on counter to cool for 24 hours. Label and Store in a cool, dark room.

Adjust time or pressure according to your altitude.