Tomatoes - Packed in Water
Water Bath Canning • Tomatoes
Prep time: 25 mins
Cook time: 40 mins
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Ingredients
- 2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
- Water
- 1/4-1/2 tsp Ball® Citric Acid or bottled lemon juice
- Salt, optional
- Ball® Glass preserving jars with lids and bands
Directions
- Directions
- Prepare boiling water canner.
- Heat jars in simmering water until ready for use.
- Do not boil.
- Wash lids in warm soapy water and set bands aside.
- Wash tomatoes.
- Dip in boiling water 30 to 60 seconds.
- Immediately dip in cold water.
- Slip off skins.
- Trim away any green areas and cut out core.
- Leave tomatoes whole or cut into halves, quarters or Dice.
- Prepare tomatoes according to raw or hot pack recipe.
- Add ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar.
- Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
- Pack tomatoes into hot jars according to raw or hot pack recipe.
- Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
- Remove air bubbles.
- Wipe rim.
- Center hot lid on jar.
- Apply band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude.
- Remove jars and cool.
- Check lids for seal after 24 hours.
- Lid should not flex up and down when center is pressed.
Notes
- Raw pack
- Pack tomatoes into hot jars leaving 1 inch headspace.
- Ladle hot water over tomatoes leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
- Hot pack
- Place tomatoes in a large sauce pot.
- Add water to cover.
- Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.
- Pack hot tomatoes into hot jars leaving 1 inch headspace.
- Ladle hot cooking liquid over tomatoes leaving 1 inch headspace.
- Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
