| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning |
1 |
Recipe |
INGREDIENTS
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Above 1,000 ft: 10 lb. |
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Above 1,000 ft: 15 lb. . NOTE: This |
|
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Above 1,000 ft: Not Recommended. |
|
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1,001 – 3,000 ft: 90 min. |
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3,001 – 6,000 ft: 95 min. |
|
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Above 6,000 ft: 100 min. Table 3. Recommended |
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2,001 – 4,000 ft: 7 lb. |
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4,001 – 6,000 ft: 8 lb. |
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6,001 – 8,000 ft: 9 lb. |
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2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
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|
6,001 – 8,000 ft: 14 lb. |
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.
Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge
Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
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.
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.
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.
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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
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