Can Your Tomatoes Carefully

(Page 2 of 2)

July/August 1985
By Lena Anken Sexton 
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As for me . . . well, I hot-pack all my tomatoes and process them in sterile jars in a pressure canner at 15 pounds pressure for 10 minutes—which exceeds even the new USDA guidelines. Why? Because, after years of experience, I've decided that taking chances is a fool's game. As far as I'm concerned, there's just no such thing as too safe when it comes to the food my family and friends will eat!

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Canning Tomatoes According to Current USDA Recommendations

BOILING WATER BATH Hot Pack (illustrated here):

[1] Use only firm, ripe tomatoes. To loosen skins, dip the fruit into boiling water for about 1/2 minute; then plunge them into cold water. Cut out the stem ends and peel the tomatoes.

[2] Quarter the peeled tomatoes and bring them to a boil. Pour boiling-hot fruit into clean glass jars, leaving 1/2 inch clear space at the tops of the containers. If tomatoes are very ripe or bruised, add 1/2 teaspoon citric acid or 2 tablespoons lemon juice per quart. Wipe jars with a damp cloth. Secure lids.

[3] Put filled jars into canner containing boiling water; add more boiling water if necessary to bring liquid an inch or two over tops of containers. (Be careful not to pour water directly on the jars.) Process hot-packed tomatoes for the following times, starting when the water in your canner comes to a rolling boil:

PINTS: 35 minutes
QUARTS: 45 minutes

[4] Boil gently and steadily throughout the period; add boiling water if necessary to keep containers covered. Remove jars immediately when processing time is up.

Cold Pack:

Do not cold-pack tomatoes that are to be processed in a boiling water bath.

PRESSURE-CANNING

Your local Agricultural Extension Service agent should be able to give you guidelines specific to your area for pressurecanning tomatoes and other homegrown foods. Look in the white pages of your telephone directory under "U.S. Government—Agriculture, Department Of. "

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Comments

  • Heidi Hunt 8/1/2007 9:06:40 AM

    Brenda, you could call your county extension office to make sure.

  • Brenda 7/30/2007 7:23:48 PM

    I read your comments about canning tomato's and I do have an old
    canning book. I just canned some ripe tomatos from my garden and
    only boiled them in a water bath for 10 minutes. They were put in
    sterilized jars after dipping them in hot water to get their skins.
    Will they be safe if I do the water bath over for the recommended
    time? Help!!

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