Pressure canning whole or halved tomatoes
Having a stock of these tomatoes on hand is great any time of year when you need to whip up a homemade spaghetti sauce or want something bright to throw into a soup or stew. For this recipe, the tomatoes are raw packed into each jar without adding water to cover the tomatoes. The tomatoes will make their own juice. I recommend using widemouthed jars to make raw packing easier. Be sure your clean jars are room temperature.
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Servings: 4 quarts
Ingredients
- 14 tablespoons bottled lemon juice
- 23 pounds canning tomatoes 45 medium, blanched, peeled, and halved or left whole
Instructions
- Add 2 tablespoons lemon juice to every clean quart jar and 1 tablespoon to every clean pint jar.
- Raw pack whole or halved tomatoes, packed tight, leaving 1 inch of headspace. Water is not required here, as the tomatoes will make their own liquid. Use your headspace measuring tool to be sure the tomatoes are below the 1-inch mark. Remove any excess air bubbles and adjust the tomatoes as needed being sure to maintain the 1 inch of headspace.
- Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
- Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI f r a dial gauge and 10 PSI for a weighted gauge.
- Process the quarts and pints for 25 minutes.
Notes
MAKES 7 QUARTS OR 14 PINTS
PREP: 20 MIN • COOK: 5 MIN • CANNER: 1 HR • PROCESSING: 25 MIN • TOTAL: 1 HR 40 MIN
PREP: 20 MIN • COOK: 5 MIN • CANNER: 1 HR • PROCESSING: 25 MIN • TOTAL: 1 HR 40 MIN
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