Preserving Method: Pressure Canning
Makes about 2 pints or 1 quart
New to Pressure Canning? Read our guide.
You will need
- 2-1/2 to 3-1/2 pounds tomatoes per 2 pints or 1 quart
- Ball® citric acid or bottled lemon juice
- Salt (optional)
- Ball® Glass preserving jars with lids and bands
- 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 and prepare tomatoes by placing into a large saucepot of boiling water. Blanch tomatoes 30-60 seconds or until skins start to crack. Remove from boiling water. Dip immediately into cold water.
- Slip off skins, trim away any green areas; cut out core. Leave tomatoes whole or cut into halves or quarters.
- Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice to each pint jar OR 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice to each quart jar.
- Pack tomatoes into hot jars following the Raw pack or Hot pack methods listed below.
- Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar, if desired.
- Remove air bubbles. Adjust two-piece caps.
- Process pints and quarts 10 minutes at 10 pounds of pressure in a pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed.
Raw pack method
- Pack tomatoes into hor jars leaving 1-inch headspace. Ladle hot water over tomatoes leaving 1-inch headspace.
Hot pack method
- Place tomatoes in a large saucepot. Add enough water to cover tomatoes.
- Boil gently for 5 minutes, stirring to prevent sticking.
- Pack hot tomatoes into hot jars, leaving 1-inch headpsace. Ladel hot cooking liquid over tomatoes, leaving 1-inch headspace.