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.