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 for hot or raw tomatoes filled with water
in jars: 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
jars (See  acidification directions). Add 1 teaspoon of salt per quart
to the  jars, if desired. For hot pack products, add enough water to
cover  the tomatoes and boil them gently for 5 minutes. Fill jars with
hot  tomatoes or with raw peeled tomatoes. Add the hot cooking liquid
to  the hot pack, or hot water for raw pack to cover, 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 of canning  used.
Table 1. Recommended process time for Whole or Halved Tomatoes in a
boiling-water canner.  Style of Pack: Hot.  Jar Size: Pints. Process
Time at Altitudes of 0 -  1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min.
3,001 - 6,000 ft: 50 min.  Above 6,000 ft: 55 min.  Style of Pack: Hot.
Jar Size: Quarts. Process Time at Altitudes of 0  ~ 1,000 ft: 45 min.
1,001 - 3,000 ft: 50 min. 3,001 - 6,000 ft: 55  min. Above 6,000 ft: 60
min.  Table 2. Recommended process time for Whole or Halved Tomatoes in
a  dial-gauge pressure canner.  Style of Pack: Hot.  Jar Size: Pints.
Process Time: 20 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.  Jar Size: Quarts. Process Time:
10 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.  Table 3. Recommended process time for Whole or Halved
Tomatoes in a  weighted-gauge pressure canner.  Style of Pack: Hot.
Jar Size: Pints. Process Time: 15 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: 10 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 3 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: 10 min. Canner Gauge
Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not
Recommended.  =======================================================
=== * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias

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