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Publication #FCS8189

Selecting, Preparing, and Canning Tomatoes: Whole or Halved Tomatoes (packed raw without added liquid)1

United States Department of Agriculture Extension Service2

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: 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 the jars (See FCS 8182 for acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave 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.

Tables

Table 1. 

Recommended process time for Whole or Halved Tomatoes raw packed without additional liquid in a weighted-gauge pressure canner.

 

Canner Gauge Pressure (PS) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Hot and Raw

Pints or

Quarts

40 min

5 lb

10 lb

25

10

15

15

15

Not Recommended

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 2. 

Recommended process time for Raw Whole Tomatoes 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

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Table 3. 

Recommended process time for Raw Whole Tomatoes 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

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Footnotes

1.

This document is FCS 8189, a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date: May 2003. Reviewed: February 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8149, Guide 3: Selecting, Preparing, and Canning Tomatoes and Tomato Products. Please visit the EDIS website at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, Gainesville FL 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.