Pressure Canning Tomatoes - Presto 7 Series How To Use And Care For

PRESSURE CANNING TOMATOES

Tomatoes may be safely processed using the boiling water method. How-
ever, 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 ta-
blespoon bottled lemon juice (do not use natural juice) or ¼ teaspoon
citric acid per pint of tomatoes or 2 tablespoons bottled lemon juice or ½
teaspoon citric acid per quart of tomatoes.
Tomatoes may be processed with or without salt. If salt is desired, use only
canning salt. Table salt contains a filler which may cause cloudiness in the
bottom of jars. Add ½ teaspoon canning salt to each pint jar, 1 teaspoon
to each quart jar, if desired.
When pressure canning at altitudes of 2,000 feet or below (dial gauge
canner) or 1,000 feet or below (weighted gauge canner), process accord-
ing to specific recipe. When pressure canning above 2,000 feet altitude
(dial gauge canner) or above 1,000 feet (weighted gauge canner), process
according to the following chart.
ALTITUDE CHART FOR CANNING TOMATO RECIPES
Dial Gauge Canner
Altitude Pints and Quarts
1,001–2,000 ft. 11 pounds
2,001–4,000 ft. 12 pounds
4,001–6,000 ft. 13 pounds
6,001–8,000 ft. 14 pounds
Processing time is the same at all altitudes.
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash medium, smooth, firm, 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 1 tablespoon of bottled lemon juice or
¼ teaspoon of citric acid to each pint jar of tomatoes. Add 2 tablespoons
Weighted Gauge Canner
Pints and Quarts
15 pounds
15 pounds
15 pounds
15 pounds
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bottled lemon juice or ½ teaspoon citric acid to each quart jar. Add ½
teaspoon salt to each pint jar, 1 teaspoon to each quart jar, if desired. Fill
jars with raw tomatoes, pressing until spaces between them fill with juice.
Leave ½-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints and quarts 25
minutes. For processing above 2,000 feet altitude, see page 8 for recom-
mended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints and
quarts 25 minutes. For processing above 1,000 feet altitude, see page 8
for recommended pounds of pressure.
TOMATOES—WHOLE OR HALVED
(packed in water)
Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping
tomatoes 1 minute in boiling water, then in cold water. Peel and remove
core. Leave whole or halve.
Raw Pack: Heat water for packing tomatoes to a boil. Add 1 table-
spoon of bottled lemon juice or ¼ teaspoon of citric acid to each pint
jar of tomatoes, 2 tablespoons bottled lemon juice or ½ teaspoon
citric acid to each quart 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. Adjust lids.
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, 2 tablespoons bottled lemon juice or ½ teaspoon citric
acid to each quart jar. Add ½ teaspoon salt to each pint jar, 1 tea-
spoon 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. Adjust lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints and quarts 10
minutes. For processing above 2,000 feet altitude, see page 8 for recom-
mended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints and
quarts 10 minutes. For processing above 1,000 feet altitude, see page 8
for recommended pounds of pressure.
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