PREPARING TOMATOES AND TOMATO PRODUCTS FOR CANNING
Select only disease-free, preferably vine-ripened, firm fruit for canning. Caution: Do not can tomatoes from
dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely
with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled
lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon
juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar
to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead
of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato
products.
Process time for Tomato Juice Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
20 min 5 lb 10 lb
Pints or Quarts 15 min 10 lb 15 lb
10 min 15 lb Not Recommended
26
TOMATO JUICE
An average of 3¼ pounds is needed per quart. Wash, remove stems, and trim off bruised or discolored
portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly
into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add
the remaining tomatoes. Simmer 5 minutes after you add all pieces.
If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.
Press both types of heated juice through a sieve or food mill to remove skins and seeds. Add bottled lemon
juice or citric acid to jars. See acidification instructions above
. Heat juice again to boiling. Add 1 teaspoon
of salt per quart to the jars, if desired. Fill jars with hot tomato juice, leaving ½-inch headspace. Adjust lids
and process.
TOMATO JUICE AND VEGETABLE JUICE BLEND
An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other
vegetables may be added for each 22 pounds of tomatoes.
Crush and simmer tomatoes as for making tomato juice, see above. Add no more than 3 cups of any
combination finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer
mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins
and seeds. Add bottled lemon juice or citric acid to jars. See acidification directions above. Add 1 teaspoon
of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately
into jars, leaving ½-inch headspace. Adjust lids and process.
Hot Pints or Quarts
Process time for Tomato and Vegetable Juice Blend Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
20 min 5 lb 10 lb
Pints or Quarts 15 min 10 lb 15 lb
10 min 15 lb Not Recommended
Hot Pints or Quarts
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