Whole Or Halved Tomatoes (packed In Tomato Ju

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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