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Canning Tomatoes and also Tomato products – 9.341

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by P. Kendall* (5/12)

Quick Facts…

Select disease-free, best vine-ripened, certain tomatoes for canning. Avoid overripe tomatoes.To ensure for sure acidity in whole, crushed or juiced tomatoes, add 2 tablespoons the bottled lemon juice or 1/2 teaspoon of citric mountain per quart that tomatoes. Because that pints, include 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.Freezing is a safe, easy different to home canning. Frozen tomatoes and also tomato products do no need added acid.

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Tomatoes are the most widely homecanned product in the joined States. They also are one of the most generally spoiled home-canned products. The canning processes recommended in this reality sheet are the result of USDA research on safe home-canning actions for tomatoes and tomato products.

Tomato Acidity

Although tomato are thought about a high-acid food (pH listed below 4.6), particular conditions and varieties can create tomatoes and tomato commodities with pH values over 4.6. When this happens, the product have to be crate in a press canner as a low-acid product or acidified to a pH that 4.6 or reduced with lemon juice or citric acid.

Research has uncovered several problems that deserve to reduce the acidity of tomatoes. This include decay or damage caused through bruises, cracks, blossom end rot or insects, and also overripening. Tomatoes grown in the shade, ripened in much shorter hours of daylight, or ripened off the vine often tend to be reduced in acidity 보다 those ripened in direct sunlight ~ above the vine. Also, tomato attached come dead vines in ~ harvest are considerably less acidic than tomatoes harvested from healthy and balanced vines. Decayed and damaged tomatoes and also those harvest from frost-killed or dead vines need to not be residence canned.

To ensure for sure acidity in whole, crushed or juiced tomatoes, include lemon juice or citric acid when processing in a boiling water bath. Include 2 tablespoons that bottled lemon juice or 1/2 tespoon of citric mountain per quart of tomatoes. Because that pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be included directly come the jars prior to filling through product. Include sugar to counter the taste, if desired. 4 tablespoons of a 5 percent mountain vinegar every quart can be used instead of lemon juice or citric acid. However, vinegar may reason undesirable odor changes.

Process closely to prevent Spoilage

The most common reasons for spoilage in home-canned tomato assets are underprocessing and incomplete seals. Tomatoes that have actually not to be processed long enough to destroy molds and also heat-resistant bacteria might spoil during storage. Among the common spoilage organisms, Bacillus coagulans, is very heat resistant and causes flat-sour spoilage. The seasoned lid might still be sealed and also the product may show up normal, yet the tomatoes will smell sour since of lactic acid created by the expansion of B. Coagulans in the product. Never ever use tomato or tomato juices through off-odors.

Molds can thrive on the surface of improperly processed tomato products and may at some point reduce the acidity to a allude where botulism-producing spores deserve to grow and produce a fatal toxin. Due to the fact that even minute amounts of botulism toxin can cause fatal illness, discard there is no tasting any type of canned assets that display mold growth on the surface. Discard them wherein they can not be consumed by other human being or animals.

The handling times in this truth sheet are designed come ensure sufficient devastation of bacteria and molds. Wherein appropriate, handling recommendations for both water bath and also pressure canning room given. In general, a pressure canner outcomes in greater quality and much more nutritious canned tomato products.

Yield Information

One bushel of fresh tomatoes weighs 53 pounds and yields approximately 18 quarts that canned tomatoes or 15 come 18 quarts the juice. Approximately 2 1/2 come 3 1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes.

Prepare Jars and also Equipment

Standard mason jars are recommended for house canning. Be sure all jars and also closures are perfect. Discard any type of with cracks, chips, dents or rust. Defects avoid airtight seals.

Wash jars in hot, soapy water and also rinse well prior to using. Prepare steel lids together manufacturer directs.

Pressure canner. Make certain your push canner has a tight-fitting cover, clean exhaust vent (or petcock) and safety valve, and precise pressure gauge. There are two types of pressure gauges: weighted and dial gauges. Load gauges need only to be cleaned before using. Dial gauges must be checked for accuracy. Examine them each season before use, much more frequently if offered often. Ask your Colorado State college benidormclubdeportivo.org ar office where to have your gauge checked.

Use a pressure canner that holds at least 4 quart jars. Smaller press canner-saucepans are not recommended for house canning as they heat up and cool under too conveniently to ensure adequate heat penetration using the handling schedules specified in this truth sheet.

Water bath canner. Any large metal container might be offered as a cook water bathtub canner if it is deep enough and also has a tight-fitting cover and a wire or wood rack. Rack dividers prevent jars from touching each other or falling against the side of the canner. Be certain the container is at the very least 4 come 5 inches deeper than the height of jars offered to enable adequate space for the rack and also briskly boil water. For pint jars, you require a container at the very least 10 inch deep. For quart jars, the container need to be at least 12 inch deep.

A deep pressure canner may be supplied as a boil water bath. Cover yet do no fasten the lid. Also, leave the petcock vast open so heavy steam can escape and also pressure go not construct up within the canner.

Prepare Tomatoes

Select fresh, firm, ripe tomatoes. Do no can soft, overripe, moldy or decayed tomatoes or tomatoes harvested from dead or frost-killed vines. Eco-friendly tomatoes are an ext acidic 보다 ripened tomatoes and can it is in canned for sure with any type of of the adhering to recommendations.

Wash tomatoes well and drain. Dive in boil water for 30 to 60 seconds or until the skin split. Climate dip in cold water. Usage a sharp knife to reduced out the stem and every one of the white core beneath the stem. Peel turn off the skin. Trim off any type of bruised or discolored portions.


Jars of tomato or tomato commodities that carry out not seal have the right to be for sure reprocessed within 24 hrs of the early processing. However, if the jar sealed at first and climate unsealed a couple of days later, spoilage is indicated. Do not reprocess such jars; damage the contents.

To reprocess, eliminate lids and also empty the food and also liquid right into a pan. Heat to boiling and also pack right into clean, hot jars. Placed on new pretreated lids. Procedure again for the full time.

The high quality of twice-processed foodstuffs may it is in lower, with textural alters and added loss of heat-sensitive nutrients such together vitamin C and B-complex.

Fill Jars and Process

Fill jars follow to the pack an approach described because that each product ~ above the complying with pages. Eliminate trapped air bubbles by inserting a nonmetallic spatula or knife in between the food and the jar. Progressively turn the jar and move the spatula up and also down to enable air balloon to escape. Add more liquid if crucial to acquire the appropriate headspace (see recipes in Table 1). Wipe the seasoned rim through a clean, damp file towel come remove any type of food particles. Place pretreated lid top top the jar. Turn the screwband fingertip tight.

The jars are now ready to process in a boiling water bath or press canner as described in Table 1.

After processing, carefully remove jars native canner and place on rack, dry towel or newspaper. Allow jars to cool untouched, far from drafts, because that 12 to 24 hours prior to testing seals. To test jar seals, press flat metal lids in ~ the center of lid. They should be contempt concave and also not move. Eliminate screwbands. Label sealed jars with contents, canning an approach and date. Store in a clean, cool, dry, dark place.


USDA Complete overview to home Canning. Farming Information Bulletin No. 539. U.S. Department of Agriculture, national Institute that Food and Agriculture. 2009. Available at: http://nchfp.uga.edu/publications/publications_usda.html

Processing Time (in minutes)Boiling water bath at altitudes of:Product and ProcedureJar size1,001-3,000 ft.3,001-6,000 ft.6,001-8,000 ft.8,001-10,000 ft.Pressurecanner*Tomato JuiceTomato and also VegetableJuice BlendCrushed Tomatoes(with no added liquid)Standard Tomato SauceWhole or Halved Tomatoes(packed in water)Whole or Halved Tomatoes(packed in tomato juice or without included liquid) Tomatoes with Zucchinior Okra
Table 1: Directions for canning tomatoes and also tomato commodities in a boiling water bath and/or press canner.
General directions: Wash, skin and trim tomato as explained in the Prepare tomato section. To fill jars follow to the life or warm pack an approach described because that each product. Relax air bubbles and also close jars as explained in the fill Jars and procedure section. Procedure in a cook water bathtub or pressure canner together directed for her altitude. Begin timing when water return to boiling or when canner reaches exactly pressure.
Wash and trim tomatoes. To prevent juice native separating, quickly quarter 1 lb of tomatoes into a large saucepan. Heat automatically to boiling while crushing. Continue to slowly add freshly cut tomato quarters to the cook mixture and also crush. Simmer 5 minute after every pieces are added. Push juice with a foodmill or sieve to eliminate skins and seeds. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric mountain to quart jars. Use half this amount for pints. Include 1 tespoon salt every quart come jars, if desired. Heat juice again come boiling. Fill jars with warm juice, leave 1/2-inch headspace. Near jars and process.
Crush and simmer tomatoes together for do tomato juice (above). Add no an ext than 3 cups of any mix of finely chopped celery, onions, carrots and peppers because that each 22 pounds of tomato used. Simmer mixture 20 minutes. Press mixture with a foodmill or sieve and also continue as described above, also adding lemon juice or citric acid.
Prepare and quarter tomatoes. Lug 1/6 the quarters easily to a cook in a huge pot, crushing and stirring come exude the juice. Gradually include remaining quarters, stirring constantly. Cook gently 5 minutes. Include 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use half this amount because that pints. Include 1 tespoon salt every quart to jars, if desired. To fill jars automatically with hot tomatoes, leaving 1/2-inch headspace. Nearby jars and process.
Prepare and press tomatoes as for make tomato juice. Simmer in big kettle till sauce reaches preferred consistency (volume is decreased by one-third for slim sauce or by one-half for thick sauce). Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use fifty percent this amount for pints. Add 1 teaspoon salt per quart come jars, if desired. To fill jars with warm sauce, leaving 1/4-inch headspace. Near jars and process.
Wash and peel tomatoes. Leave entirety or reduced in half. Include 2 tablespoons bottled lemon juice or 1/2 tespoon citric acid to quart jars. Use half this amount for pints. Add 1 teaspoon salt per quart to jars, if desired. Hot Pack – location tomatoes in big saucepan and add enough water to cover. Cook gently for 5 minutes. Fill jars with warm tomatoes and also cooking liquid, leave 1/2-inch headspace. Close jars and process. Raw Pack – Fill prepared jars v raw tomato to 1/2 customs of seasoned tops. Include hot water, adjusting headspace to 1/2 inch. Near jars and process. Processing time is the same for hot and also raw pack.
Wash and also peel tomatoes; leave whole or cut in half. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use fifty percent this amount because that pints. Include 1 teaspoon salt per quart to jars, if desired. Hot Pack — place tomatoes in large saucepan; include enough tomato juice come cover. Boil gently 5 minutes. To fill jars with hot tomatoes come 1/2 customs of jar tops. Cover tomato with hot tomato juice, leaving 1/2-inch headspace. Raw Pack – to fill jars with raw tomatoes to 1/2 customs of seasoned tops. Cover tomato with hot tomato juice or push tomatoes in jars till spaces fill through juice. Leave 1/2-inch headspace. Nearby jars and procedure all pack formats for the length of time stated above.

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pintsnot recommended30
quartsnot recommended35
Use approximately 1 lb of zucchini or okra because that every 3 pounds the tomatoes. Wash, peel and quarter tomatoes. To wash vegetables and slice or cube. Carry tomatoes come a boil and simmer 10 minutes. Include vegetables and boil gently 5 minutes. Add 1 tespoon of salt every quart come jars, if desired. To fill jars through mixture. Leaving 1-inch headspace. Near jars and process. For variation, include 4 or 5 pearl onions or 2 onion slices to each jar.
*Pressure canner: Dial gauge: 11 lb