Tomatoes Whole, Halved or Quartered - Packed in Juice
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Preserving Method: Water Bath Canning
Preserve the bounty of your tomato vines through waterbath canning. Follow these directions for whole, halved or quartered tomatoes packed in their own juice.
You Will Need
You Will Need
- 2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
- Ball® Citric Acid or bottled lemon juice
- Salt, optional
- Quart or Pint Ball® Glass preserving jars with lids and bands
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
- 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 or quarters.
- 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 in hot jars, pressing down, until space between tomatoes fills with juice leaving 1/2 inch headspace.
- 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 1 hour and 25 minutes for pints and 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.
Tomatoes Whole, Halved or Quartered - Packed in Juice - Ball® Recipes is rated out of 5 by 6.
Rated 5 out of 5 by pipster370 from This is the easiest and best way for canned tomateos! They come out perfect every single time!
Date published: 2017-10-07
Rated 4 out of 5 by michaelk from I have only processed my sauce , juice and tomatoes for 20 minutes in the past and have had no problems
Date published: 2017-08-11
Rated 4 out of 5 by Kathy Skinner from Undercooking Question We just canned 7 quarts of tomatoes packed in their own juice including red onions, celery, and chives and a clove of garlic in each. I used the lemon juice and the pickling salt but we only set the timer in the hot water bath for 30 minutes once it started boiling again. I'm not sure why I didn't see the hour and a half processing time, and plus we had been given knowledge of various processing techniques while at the farmer's market. My question is our bounty safe for consumption? Or do we lose our entire crop?
Date published: 2017-07-12
Rated 5 out of 5 by Zippi from Easy Recipe was easy to understand and follow I have a question, why the difference in process time for this in their own juice and the water pack tomatoes?
Date published: 2016-08-29
Rated 3 out of 5 by geteb from Only 3 out of 5 made it Thought I'd try this as it looks super easy, but for some reason only 3 out of my 5 quarts made it. I followed the recipe assiduously, but I think there wasn't enough headroom w/ only 1/2 inch. There are bits of tomatoes sticking to the inside of the lids & the jars were tomatoey on the OUTside, so the contents must have leaked out....Might try it again leaving a bit more headroom this time.
Date published: 2016-08-23
Rated 4 out of 5 by mrwillard from easy as it gets worth the effort for the result,great way to save my crop and use it all year long
Date published: 2016-06-19