Recipe(tried): How to Can Tomatoes (packed raw without added liquid)

When canning tomatoes you must add bottled lemon juice to prevent spoilage and botulism. Bottled lemon juice, not fresh, must be used because fresh juice may not be acidic enough.

TOMATOES - WHOLE OR HALVED
(PACKED RAW WITHOUT ADDED LIQUID)

QUANTITY:
- An average of 21 pounds is needed per canner load of 7 quarts;
- An average of 13 pounds is needed per canner load of 9 pints.
- A bushel weighs 53 pounds and yields 15 to 21 quarts -- an average of 3 pounds per quart.

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.

Acidify by adding two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Citric acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Add 1 teaspoon of salt per quart to the jars, if desired.

Fill hot jars with raw tomatoes, leaving 1/2-inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR
RAW WHOLE TOMATOES WITHOUT ADDED LIQUID

IN A BOILING-WATER CANNER:
85 minutes

OR IN A PRESSURE CANNER:
(use 11 lb. dial gauge or 10 lb. weighted gauge canner)
quarts 25 minutes.