All American 921 - Page 28

27
TOMATOES – CRUSHED (with no added liquid)
A high-quality product, ideally suited for use in soups, stews, and casseroles. An average of 2
3
⁄
4
pounds is
needed per quart. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip
in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter.
Heat
1
⁄
6
of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added
to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the
tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining
tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes
are added. Then boil gently 5 minutes. Add bottled lemon juice or citric acid to jars. See acidification
directions on page 26. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot
tomatoes, leaving ½-inch headspace. Adjust lids and process.
Process time for Crushed Tomatoes 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
STANDARD TOMATO SAUCE
For thin sauce, an average of 5 pounds is needed per quart. For thick sauce, an average of 6½ pounds is
needed per quart. Prepare and press as for making tomato juice, see page 26. Simmer in large-diameter
saucepan until sauce reaches desired consistency. Boil until volume is reduced by about one-third for thin
sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars. See acidification
directions on page 26. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving ¼-inch
headspace. Adjust lids and process.
Process time for Standard Tomato Sauce 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
TOMATOES – WHOLE OR HALVED (packed in water)
An average of 3 pounds is needed per quart. 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 on page 26. 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 ½-inch headspace. Adjust lids and process.
Process time for Water-Packed Tomatoes Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
15 min 5 lb 10 lb
Pints or Quarts 10 min 10 lb 15 lb
1 min 15 lb Not Recommended
Hot and Raw Pints or Quarts