Go to: Canning Recipe Index

CANNING TOMATOES
Tomatoes may be safely processed using the boiling water method. However, pressure canning tomatoes results in a high quality and more nutritious canned tomato product.

Select firm, fully-ripened tomatoes that are disease-free. Tomatoes from dead or frost-killed vines should not be used for canning.

Proper Acidity: To safely process whole, halved, quartered, crushed, or juiced tomatoes, it is important to add 2 tablespoons bottled lemon juice (do not use natural juice) or 1/2 teaspoon citric acid per quart of tomatoes. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per pint of tomatoes.

Added Salt: Tomatoes may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudiness in the bottom of jars. Add 1/2 teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar, if desired.


Adjusting for High Altitude Canning:


Dial Gauge Pressure Canner: When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the Pressure Canning Chart below.

Weighted Gauge Pressure Canner: When pressure canning at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the Pressure Canning Chart below.


Boiling Water Method: When using the boiling water canning method at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, increase processing time according to the Boiling Water Canning Chart below.

PROCEDURES AND RECIPES
Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove core. Leave whole or halve.

Prepare clean, hot Mason jars. Work in small batches. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.

Raw Pack: Pack jars with raw tomatoes, pressing until spaces between them fill with juice. Leave 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Processing Options

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
 

Process Pints and Quarts 85 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove core. Leave whole or halve.

Hot Pack: Place prepared tomatoes in a large pot and add just enough water to cover. Bring to a boil and boil gently for 5 minutes. Prepare clean, hot Mason jars. Work in small batches. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pack hot tomatoes in hot jars, leaving 1/2-inch headspace. If necessary, fill jars with hot cooking liquid, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Raw Pack: Heat water (for packing tomatoes) to a boil. Prepare clean, hot Mason jars. Work in small batches. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pack raw, prepared tomatoes in hot jars, leaving 1/2-inch headspace. Fill hot jars with boiling water, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Processing Options

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
 

Process Pints 40 minutes and Quarts 45 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Wash smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove core. Cut into quarters.

Hot Pack: Heat about 1 pound of the quartered tomatoes quickly in a large pot, crushing them with a potato masher or spoon as they are added to the pot. This will draw off some juices. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add more quartered tomatoes, stirring constantly. These added tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until the pot is three-quarters full. Then boil gently 5 minutes.

Prepare clean, hot Mason jars. Work in small batches. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Fill hot jars immediately with hot tomatoes, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Processing Options

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
 

Process Pints 35 minutes and Quarts 45 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces.

Hot Pack: To prevent juice from separating, quickly cut about 1 pound of tomatoes into quarters and put directly into a large pot. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding additional tomatoes. Simmer 5 minutes after all pieces are added. If juice separation is not a concern, simply slice or quarter tomatoes into a large pot. Crush, heat, and simmer for 5 minutes before juicing. Press heated juice through a sieve or food mill to remove skins and seeds.

Prepare clean, hot Mason jars. Work in small batches. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Heat juice again to boiling. Fill hot jars with hot tomato juice, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
 

Process Pints 35 minutes and Quarts 40 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Prepare and press as for making tomato juice (see above recipe). Heat in a large pot until sauce reaches desired consistency. Simmer until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce.

Prepare clean, hot Mason jars. Work in small batches. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pour hot sauce in hot jars, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Processing Options

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
 

Process Pints 35 minutes and Quarts 40 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Process salsa using the boiling water method. Refer to boiling water method section for method instruction and recipe.

 

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

Yield: About 9 pints

NOTE: 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 20 minutes, uncovered, in a large pot. Put through food mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine vegetables, tomatoes, salt, oregano, parsley, black pepper, and sugar. Bring to a boil. Simmer, uncovered, stirring frequently to avoid burning. Cook until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Fill clean, hot Mason jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

 

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

Yield: About 9 pints

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 20 minutes, uncovered, in a large pot. Put through food mill or sieve. Brown beef or sausage. Add garlic, onion, celery or green pepper, and mushrooms (if desired). Cook until vegetables are tender. Combine with tomato pulp in large pot. Add salt, oregano, parsley, black pepper, and sugar. Bring to a boil. Simmer, uncovered, stirring frequently to avoid burning. Cook until thick enough for serving. At this time initial volume will have been reduced by nearly one-half. Fill clean, hot Mason jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints 60 minutes and Quarts 75 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints 60 minutes and Quarts 75 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

 

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