11
RHUBARB
Hot Pack: Add rhubarb and ½ cup sugar per quart of rhubarb to a large pot. Let stand until juice appears. Heat rhubarb slowly to
boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust
two-piece lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see chart on page
8 for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see chart on page 8 for recom-
mended time.
CANNING TOMATOES
Tomatoes may be safely processed using the boiling water method. However, the pressure processing method for tomatoes also results in
a high quality, more nutritious canned tomato product. Select tomatoes that are disease-free and firm. Tomatoes from dead or frost-killed
vines should not be used for canning. To ensure safe acidity in whole, crushed, or juiced tomatoes, add 1 tablespoon of bottled lemon
juice (do not use natural juice) or ¼ teaspoon of citric acid per pint of tomatoes; for quarts, add 2 tablespoons of bottled lemon juice or
½ teaspoon of citric acid.
Altitude and Pressure Chart
for Pressure Canning Tomatoes
Altitude Chart for
Boiling Water Canning Tomatoes
Altitude Pounds of Pressure for Pints and Quarts Altitude Processing Time for Pints and Quarts
2,001–4,000 ft. 12 pounds 1,001–3,000 ft. increase processing time 5 minutes
4,001–6,000 ft. 13 pounds 3,001–6,000 ft. increase processing time 10 minutes
6,001–8,000 ft. 14 pounds 6,001–8,000 ft. increase processing time 15 minutes
Processing time is the same at all altitudes.
TOMATOES—WHOLE OR HALVED (packed raw without added liquid)
remove core. Leave whole or halve. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid to each pint jar of tomatoes; for
quarts, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid to each jar. Add ½ teaspoon salt to each pint jar, 1 teaspoon
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 25 minutes. For processing above 2,000 feet altitude, see chart above
for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 85 minutes. For processing above 1,000 feet altitude, see chart above for recommended
time.
TOMATOES—WHOLE OR HALVED (packed in water)
remove core. Leave whole or halve.
Hot Pack: Place prepared tomatoes in a pot and cover with water. Bring to a boil and boil gently for 5 minutes. Add 1 tablespoon of
bottled lemon juice or ¼ teaspoon of citric acid to each pint jar of tomatoes; for quarts, add 2 tablespoons of bottled lemon
juice or ½ teaspoon of citric acid to each jar. Add ½ teaspoon salt to each pint jar, 1 teaspoon to each quart jar, if desired.
Pack hot tomatoes in hot jars, leaving ½-inch headspace. Fill jars to ½ inch from the top with hot cooking liquid. Remove
air bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Heat water, for packing tomatoes, to a boil. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid to each pint
jar of tomatoes; for quarts, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid to each jar. Add ½ teaspoon
salt to each pint jar, 1 teaspoon to each quart jar, if desired. Pack prepared tomatoes in hot jars, leaving ½-inch headspace.
Fill hot jars to ½ inch from the top with boiling water. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see chart above
for recommended pounds of pressure.
Boiling water canning: Process pints 40 minutes and quarts 45 minutes. For processing above 1,000 feet altitude, see chart above for
recommended time.
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