Tomatoes-Whole or Halved (packed in water)

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 re- move cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars. See acidifica- tion directions on page 3-5. 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 hot 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. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning op- tions; follow all steps in the Procedures above for any of the processing options.)

Recommended process time for Water-Packed Whole Tomatoes in a boiling-water canner
Style of Pack	Jar Size	Process Time at Altitudes of
		0-1,000 ft	1,001-3,000 ft	3,001-6,000 ft	Above 6,000 ft
Hot and Raw	Pints	40 min	45	50	55
	Quarts	45	50	55	60

Recommended process time for Water-Packed Whole Tomatoes in a dial-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-2,000 ft	2,001-4,000 ft	4,001-6,000 ft	6,001-8,000 ft
Hot and Raw	Pints	15 min	6 lb	7 lb	8 lb	9 lb
	Quarts	10	11	12	13	14

Recommended process time for Water-Packed Whole Tomatoes in a weighted-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-1,000 ft	Above 1,000 ft
Hot and Raw	Pints	15 min	5 lb	10 lb
	Quarts	10	10	15
		1	15	Not recommended