Tomatoes-Whole or Halved (packed in tomato juice)

Quantity: See whole tomatoes packed in water.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to the jars. See acidification instructions on page 3-5. Add 1 tea- spoon of salt per quart to the jars, if desired.

Raw pack - Heat tomato juice in a saucepan. Fill hot jars with raw tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with hot tomato juice, leaving 1/2-inch headspace.

Hot pack - Put tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Fill hot jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Recommended process time for Tomato Juice-Packed Whole Tomatoes in a boiling-water canner
Style of Pack	Jar Size	Process Time at Altitudes of
		0-1,000 ft	1,001-3,000 ft	3,001-6,000 ft	Above 6,000 ft
Hot and Raw	Pints or Quarts	85 min	90	95	100

Recommended process time for Tomato Juice-Packed Whole Tomatoes in a dial-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-2,000 ft	2,001-4,000 ft	4,001-6,000 ft	6,001-8,000 ft
Hot and Raw	Pints	40 min	6 lb	7 lb	8 lb	9 lb
	Quarts	25	11	12	13	14

Recommended process time for Tomato Juice-Packed Whole Tomatoes in a weighted-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-1,000 ft	Above 1,000 ft
Hot and Raw	Pints	40 min	5 lb	10 lb
	Quarts	25	10	15
		15	15	Not recommended