Canning Whole Tomatoes
Canning whole tomatoes is done
relatively quickly and provides the
maximum amount of flexibility for winter
recipes. If it's your first time canning, you
might watch our free Video 3, or use the
following simple steps:
relatively quickly and provides the
maximum amount of flexibility for winter
recipes. If it's your first time canning, you
might watch our free Video 3, or use the
following simple steps:
Click here to find out more
about our Technical Guide, If
I Can, You Can!™ It will
provide you with simple, step-
by-step instructions for home
canning, and is illustrated
using photographs.
about our Technical Guide, If
I Can, You Can!™ It will
provide you with simple, step-
by-step instructions for home
canning, and is illustrated
using photographs.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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- You will need approximately 3 pounds of tomatoes per quart, or 1-1/2
pounds per pint. - Before canning blanch and peel and deseed the fruit.
- Before canning add 2 tablespoons of lemon juice to each quart jar and 1/2
teaspoon (optional) of salt, or for pints; 1 tablespoon of lemon juice and
1/4 teaspoon of salt. - For canning use the following techniques:
- Canning using cold pack with 1/2" headspace, placing raw tomatoes
in the jars, pressing them down until the tomatoes are covered in
juice and no air pockets remain. - Processing with a Water Bath for 90 minutes at 212 degrees OR
Processing with a Pressure Canner for 40 minutes at 10 pounds. - For elevations above 1,000 foot level see Altitude Time
Adjustments. - After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible. - Labeling and Storing