Canning Whole Tomatoes

For Water Bath Canner

1. Prepare water bath canning pot, lids and jars.
2. Bring water to boil in large stock pan. Set up ice bath.
3. Meanwhile, remove cores from tomatoes. If using tomato juice place it in separate pot to heat up.
4. Dip tomatoes in boiling water for 30-60 seconds, until skins crack.
5. Immediately place tomatoes in an ice bath, with slotted spoon.
6. Slip skins off of tomatoes.
7. Add lemon juice or 1/2 tsp of citric acid to jar. Add salt, if using.

Raw pack

1. Heat another large pan with water and bring to a boil.
2. Pack tomatoes in to jar. Push them down so that all of the tomatoes will fit, leaving ½ inch headspace. Fill jars with fresh hot water or heated tomato juice, leaving the headspace.
3. Wipe rims. Apply lids. Tighten bands fingertip tight.
4. Process quart jars for 45 minutes, adjusting for altitude..

Hot Pack

1. Place tomatoes in pot. Cover with water. Bring to boil.
2. Gently boil for about 5 minutes.
3. Pack tomatoes in to jar. Push them down so that all of the tomatoes will fit, leaving ½" headspace.
4. Fill jar with hot tomato juice, or the hot water from the pot that you dipped the tomatoes in to loosen the skins.
5. Wipe rims. Apply lids. Tighten bands fingertip tight.
6. Process quart jars for 45 minutes, adjusting for altitude..
7. For water bath canner

For pressure canner

1. Prepare tomatoes as per above instructions, either raw pack or hot pack.
2. Prepare pressure canner according to manufacturer’s recommendations, using the bottom canning rack and heat water. Load jars into canner.
3. Place lid on canner securely according to manufacturer’s recommendations. Process jars for the allotted amount time at the specified pounds pressure per square inch, for your altitude. See recipe notes below.
4. Once your processing time has passed, remove pot from heat. Allow it to cool naturally and release pressure.
5. After pressure has released, open canner carefully. Remove jars with your jar lifter and place them on a kitchen towel on the counter for 24 hours.
6. Check seals. Press down in the center of the lid. If it flexes that jar did not seal and must be refrigerated or reprocessed with a new lid, if desired.