Canned Tomatoes
Water bath canned tomatoes — whole, halved, or quartered. Three packing methods, each with its own processing time. From The All New Ball Book of Canning and Preserving. The added acid is not optional: tomatoes sit right at the pH line, and the citric acid or bottled lemon juice is what keeps them safe for a water bath.
Ingredients
- 8 to 10 tomatoes (2 ½ to 3 ½ lb) per 2 pints or 1 quart
- Citric acid or bottled lemon juice (see below)
- Salt, optional
Acid per pint jar
- ¼ teaspoon citric acid, or 1 tablespoon bottled lemon juice
- ¼ teaspoon salt, optional
Acid per quart jar
- ½ teaspoon citric acid, or 2 tablespoons bottled lemon juice
- 1 teaspoon salt, optional
Instructions
Wash the tomatoes. Cut a small X in the blossom end of each with a paring knife. Dip in boiling water 30 to 60 seconds, then plunge straight into cold water. Core and peel. Leave whole, halve, or quarter.
Choose a packing method from the Notes below — packed in own juice, packed in water raw, or packed in water hot. Each has its own processing time.
Working one hot jar at a time, add the citric acid or bottled lemon juice and the salt before the tomatoes go in. Pack according to the method chosen, leaving ½-inch headspace. Remove air bubbles, wipe the rim, center the lid, and apply the band fingertip-tight.
Process in a boiling-water canner for the time the method calls for, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
Notes
Packed in own juice: pack raw peeled tomatoes into hot jars one at a time, pressing gently until the natural juice fills the spaces between them, leaving ½-inch headspace. Process pints or quarts 1 hour and 25 minutes.
Packed in water, raw pack: bring 2 cups water to a boil and keep it hot. Pack raw peeled tomatoes into hot jars one at a time, leaving ½-inch headspace. Ladle hot water over, leaving ½-inch headspace. Process pints 40 minutes, quarts 45 minutes.
Packed in water, hot pack: bring the tomatoes and just enough water to cover to a boil in a large stainless steel or enameled Dutch oven, then simmer 5 minutes. Pack the hot tomatoes into hot jars one at a time with a slotted spoon, leaving ½-inch headspace. Ladle the hot cooking liquid over, leaving ½-inch headspace. Process pints 40 minutes, quarts 45 minutes.
Altitude: times above are for 1,000 feet and below. Add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000, 15 minutes at 6,001 to 8,000, 20 minutes at 8,001 to 10,000.
The salt is for flavor only and can be left out. The acid cannot.