| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 1 | Recipe | ||
INGREDIENTS
INSTRUCTIONS
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 acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Raw pack -- Heat tomato juice in a saucepan. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with hot tomato juice, leaving 1/2-inch headspace. Hot pack -- Put tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato juice to the jars to cover the tomatoes, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2 or Table 3 depending on the method used. Table 1. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts Process Time at Altitudes of 0 - 1,000 ft: 85 min. 1,001 - 3,000 ft: 90 min. 3,001 - 6,000 ft: 95 min. Above 6,000 ft: 100 min. Table 2. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= ============= NOTE: This section of the guide appears to contain some sort of error in the information given within Table 2 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. ======================================================= ============== Table 3. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a dial-gauge pressure canner. Style of Pack: Hot or Raw. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 ~ 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot or Raw. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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