Preserve
tomatoes whole (or halved) in tomato juice using a pressure canner or water
bath canner. This recipe can be used for all tomato varieties, including roma,
beefsteak, round/field and cherry or baby tomatoes, although the
“meatier” tomato varieties (like roma) are recommended for the higher yield, appearance,
consistency and flavour.
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Ingredients
for BOTTLED TOMATOES WHOLE/HALVED (IN TOMATO JUICE)
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Yield: 4 cups
(1 Litre/Quart)
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Yield: 18 cups (4.5 Litres/9 Pints)
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Yield: 28 cups
(7 Litres/7 Quarts)
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Tomatoes
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1.3kg (3 pounds)
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6kg (13 pounds)
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9.5kg (21 pounds)
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Tomato
Juice
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Varies
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Varies
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Varies
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Salt,
Finely Ground (Optional)
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1 teaspoon
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4 1/2 teaspoons
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7 teaspoons
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Citric
Acid*
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1/2 teaspoon
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2 1/4 teaspoons
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3 1/2 teaspoons
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*Citric acid can be replaced with bottled lemon
juice: add 1 tablespoon bottled lemon juice per pint/500ml jar (2 tablespoons
bottled lemon juice per quart/litre jar);
OR replace citric acid with a vinegar that has a minimum 5% acidity: add
2 tablespoons vinegar per pint/500ml jar (4 tablespoons vinegar per
quart/litre jar).
Note: vinegar flavour is present in the bottled
tomatoes when used.
Citric acid is recommended if available.
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METHOD:
1. Clean jars (or bottles) and equipment by washing in hot soapy water
and rinsing well before use.
2. Wash tomatoes. Discard spoiled tomatoes (damaged/spoiling tomatoes
will affect the flavour, reduce storage period and increase risk of
spoilage). Remove tomato cores. Dip tomatoes in boiling water until skins
split, then place into a bowl of cold water. Remove skins. Leave tomatoes whole
or slice in half. TIP: Set
tomato skins aside to dry in a dehydrator. They make a tasty, rich, red tomato
powder!
3. Place lids into a bowl and cover lids with
boiling water. Remove the lids from the water when you are ready to place them
onto the jars to seal.
HOT PACK (RECOMMENDED):
Usually
tomatoes are peeled and left whole, but can be cut in half if large, as they do
shrink during cooking.
4. Place pre-prepared peeled tomatoes into a
large pan and add enough tomato juice to cover the tomatoes. Heat on medium and
simmer gently for 5 minutes. Keep hot until ready to fill jars.
5. Remove jars from hot water and place onto a
heatproof surface i.e. tea towel.
6. Into each quart (or 1 litre) jar, add 1/2
teaspoon citric acid (or 2 tablespoons bottled lemon juice) and 1 teaspoon
finely ground salt (if using).
7. Fill jars with hot tomatoes, filling to 1.25cm
(1/2 inch) from the rim of each jar.
TIP: use a
jar funnel to fill jars.
8. Fill jars with hot tomato juice (from the
tomato pot), filling to 1.25cm (1/2 inch) from the rim of each jar.
RAW PACK:
Use peeled
tomatoes whole or sliced in half (quarters if very big tomatoes are hard to
pack into the jars).
4. Pour tomato juice into a pan and heat until
hot. Keep hot until ready to use.
5. Remove jars from hot water and place onto a
heatproof surface i.e. tea towel.
6. Into each quart (or 1 litre) jar, add 1/2
teaspoon citric acid (or 2 tablespoons bottled lemon juice) and 1 teaspoon
finely ground salt (if using).
7. Fill jars with pre-prepared peeled tomatoes,
filling to 1.25cm (1/2 inch) from the rim of each jar.
TIP: use a
jar funnel to fill jars.
8. Fill jars with hot tomato juice, filling to 1.25cm
(1/2 inch) from the rim of each jar.
9. Using
a non-metal utensil, remove any bubbles and add more hot tomato juice if
required to correct the headspace if it dropped below 1.25cm (1/2 inch) from
the jar rim.
10. Wipe jar rims with a damp paper towel to
remove any food residue.
11. Remove lids from hot water and seal jars i.e. twist to secure
“fingertip tight”.
12. Process jars in water bath or pressure canner
as per charts below:
BOILING WATER CANNER (WATER BATH):
13.
Return jars of bottled tomatoes into the pot of boiling water and boil for the
processing time stated below. Start the timer once the water comes back to a
full boil.
14. Turn off the heat source once the time is up. Remove jars from hot
water after 5 more minutes. Cool jars overnight on a heatproof surface i.e.
wooden board or towel. Do not adjust lids during this time.
PRESSURE
CANNING (DIAL OR WEIGHTED GAUGE):
13. Place sealed jars into the pressure canner
and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin
timing once the white steam is constant). Then add weights (or cover) and bring
to the required pressure level for your altitude (see charts below). Once the
pressure is reached, process for the time stated in the charts below for your
altitude. Reduce/increase the heat source to keep the pressure at the constant
level. 
14. Turn off the heat source once the time is up.
Allow the pressure canner to return to zero and then remove the lid (be
careful, lid and canner will be very hot). After 5 more minutes, remove jars
from the pressure canner and place them onto a heatproof surface (i.e. wood board
or a towel). Do not adjust lids during this time.
15. After
12-24 hours: check jars have sealed before labelling and dating clearly.
16. Store jars of bottled tomatoes in a cool, dark and dry place (i.e.
pantry) for up to 12 months. Jar lids should remain tightly sealed during
storage, and not flex up or down when pressed (which indicates jar seal
failure, do not consume).
17. Refrigerate jars upon opening and consume contents within 2-3 days.
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Processing
Time for Tomatoes, Whole/Halved in Juice in a Boiling Water Canner
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Altitude Processing Times
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Packing
Style
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Jar Size
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0-1000ft
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1001-3000ft
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3001-6000ft
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6000+
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Raw Pack
& Hot
Pack
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<
Quarts (1L)
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85
minutes
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90
minutes
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95
minutes
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100
minutes
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Processing
Time for Tomatoes, Whole/Halved in Juice
in a
Weighted Gauge Pressure Canner
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Altitude Pressure
Levels
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Packing Style
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Jar Size |
Processing Time
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0-1000ft
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>1000ft
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Raw Pack
& Hot Pack
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< Quarts (1L)
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40 minutes
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5lb
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10lb
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25 minutes
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10lb
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15lb
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15 minutes
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15lb
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Not Recommended
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Processing
Time for Tomatoes, Whole/Halved in Juice in a Dial Gauge Pressure
Canner
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Altitude
Pressure Levels
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Packing Style
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Jar Size
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Processing Time
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0-2000ft
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2001-4000ft
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4001-6000ft
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6001-8000ft |
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Raw Pack
&
Hot Pack
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< Quarts (1L)
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40 minutes
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6lb
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7lb
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8lb
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9lb |
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25 minutes
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11lb
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12lb
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13lb
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14lb |
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Author:
Megan Radaich
Image credit: Megan Radaich
Learn More: Introduction
to Pressure Canning Guide, available HERE