Whole or Halved Tomatoes — Packed in Water — NCHFP
Tested NCHFP/USDA method for hot- or raw-packed whole or halved tomatoes covered with water. Required acidification applies to every processing option.
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/quart or 1/4 tsp/pint.
- 1 tsp per quart Canning or pickling salt optional
- Water boiling, for packing
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: fill hot jars with raw tomatoes and cover with boiling water, leaving 1/2-inch headspace.
- Hot pack: cover tomatoes with water, boil gently 5 minutes, then fill jars with tomatoes and cooking liquid, leaving 1/2-inch headspace.
- Boiling-water process pints 40/45/50/55 minutes and quarts 45/50/55/60 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Pressure-canning alternatives must follow the NCHFP table exactly.
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Recipe Notes
Safety: acidification is required even if pressure canning. Do not omit bottled lemon juice/citric acid. Source 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-water/