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. Fill jars with raw
tomatoes,  leaving 1/2-inch headspace. Press tomatoes in the jars until
spaces  between them fill with juice. Leave 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  (packed raw
without added liquid) in a weighted-gauge pressure canner.  Style of
Pack: Hot.  Jar Size: Pints. Process Time: 40 min. Canner  Gauge
Pressure (PSI) at Altitudes of 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 of 0 - 1,000 ft: 10 lb. Above
1,000  ft: 15 lb. . NOTE: This section of the guide appears to contain
errors in the information given within Table 1 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 of 0 - 1,000 ft: 15 lb.
Above 1,000 ft:  Not Recommended. Table 2. Recommended process time for
Whole or  Halved Tomatoes (packed raw without added liquid) 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 3.
Recommended  process time for Whole or Halved Tomatoes (packed raw
without added  liquid) in a dial-gauge pressure canner.  Style of Pack:
Hot and 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
and 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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