22
Salt
Tomatoes and tomato products may be canned with or without salt. Salt is used only for avor, as it is not used in a large enough
quantity to prevent spoilage. If salt is desired, use only canning or pickling salt. Table salt contains anti-caking agents that may cause
cloudiness in the liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar.
Tip: Dry spices can safely be added to a tested canning recipe.
CANNING RECIPES: TOMATOES AND TOMATO PRODUCTS
TOMATOES —WHOLE OR HALVED
(packed in water)
Wash smooth, rm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove
core. Leave whole or halve, or if using large tomatoes, quarter.
Hot Pack: Place prepared tomatoes in a large pot and add just enough water to cover. Bring to a boil and boil gently for 5 min-
utes. Add bottled lemon juice or citric acid to hot jars (page 21). Add salt, if desired (see above). Pack hot tomatoes in
hot jars, leaving ½-inch headspace. Fill jars with hot cooking liquid, leaving ½-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Raw Pack: Add bottled lemon juice or citric acid to hot jars (page 21). Add salt, if desired (see above). Pack prepared tomatoes
in hot jars, leaving ½-inch headspace. Fill hot jars with boiling water, leaving ½-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 40 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash smooth, rm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove
core. Leave whole or halve. Add bottled lemon juice or citric acid to hot jars (page 21). Add salt, if desired (see above). Fill jars with
raw tomatoes, pressing until spaces between them ll with juice. Leave ½-inch headspace. Remove air bubbles. Clean jar rims. Posi-
tion lids and secure with bands.
Boiling water canning: Process pints 85 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends. To prevent juice from separating, quickly cut about 1 pound of tomatoes into quarters
and put directly into a large pot. 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 adding more tomatoes. Continue until the
pot is three-quarters full. Simmer 5 minutes.
If juice separation is not a concern, simply slice or quarter tomatoes into a large pot. Crush, heat, and simmer for 5 minutes before
juicing.
Press heated juice through a sieve or food mill to remove skins and seeds. Heat juice again to boiling.
Add bottled lemon juice or citric acid to hot jars (page 21). Add salt, if desired (see above). Fill hot jars with hot tomato juice, leaving
½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 35 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above). Heat in a large pot until sauce reaches desired consistency. Simmer
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 hot
jars (page 21). Add salt, if desired (see above). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar
rims. Position lids and secure with bands.
Boiling water canning: Process pints 35 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
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