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TOMATOES – WHOLE OR HALVED (packed in tomato juice)
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 instructions on page 26. Add 1 teaspoon of salt per
quart to the jars, if desired.
Raw Pack – Heat tomato juice in a saucepan. Fill jars with raw tomatoes, leaving ½-inch headspace. Cover
tomatoes in the jars with hot tomato juice, leaving ½-inch headspace.
Hot Pack – Put tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil
tomatoes and juice gently for 5 minutes. Fill jars with hot tomatoes, leaving ½-inch headspace. Add hot
tomato juice to the jars to cover the tomatoes, leaving ½-inch headspace. Adjust lids and process.
Process time for Juice and Whole Tomatoes Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
40 min 5 lb 10 lb
Pints or Quarts 25 min 10 lb 15 lb
15 min 15 lb Not Recommended
Hot and Raw Pints or Quarts
TOMATOES – WHOLE OR HALVED (packed raw without added liquid)
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 instructions on page 26. Add 1 teaspoon of salt per
quart to the jars, if desired. Fill jars with raw tomatoes, leaving ½-inch headspace. Press tomatoes in the
jars until spaces between them fill with juice. Leave ½-inch headspace. Adjust lids and process.
Process time for Tomatoes w/o Added Liquid Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
40 min 5 lb 10 lb
Pints or Quarts 25 min 10 lb 15 lb
15 min 15 lb Not Recommended
Raw Pints or Quarts
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