Whole or Halved Tomatoes — Packed in Tomato Juice — NCHFP
Tested NCHFP whole or halved tomatoes packed in tomato juice with required acidification.
Ingredients
- 21 lb Ripe tomatoes average for 7 quarts; about 13 lb for 9 pints
- 2 tbsp per quart Bottled lemon juice or 1 tbsp per pint; required. Citric acid alternative: 1/2 tsp per quart or 1/4 tsp per pint.
- Tomato juice hot, for packing
- 1 tsp per quart Canning or pickling salt optional
Equipment
- 1 Boiling-water canner or pressure canner Use one complete tested NCHFP processing option.
- 7–9 Pint or quart canning jars About 7 quarts or 9 pints per canner load.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash tomatoes. Dip in boiling water 30–60 seconds or until skins split, then dip in cold water. Slip off skins, remove cores, and leave whole or halve.
- Add required bottled lemon juice or citric acid to each jar. Add salt if desired.
- Raw pack: heat tomato juice; fill jars with raw tomatoes and cover with hot tomato juice, leaving 1/2-inch headspace.
- Hot pack: cover tomatoes with tomato juice, boil gently 5 minutes, then fill jars with tomatoes and hot juice, leaving 1/2-inch headspace.
- Boiling-water process pints or quarts 85/90/95/100 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Pressure-canning options are also tested; acidification is still required. Follow the NCHFP pressure table exactly for your selected time, pressure, gauge type, and altitude.
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Recipe Notes
Safety status: tested. Required acidification applies to all processing options. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/whole-or-halved-tomatoes-packed-in-tomato-juice/