Michigan
State University Extension
Preserving
Food Safely - 01600829
10/13/97
QUANTITY: An average of 23 pounds is needed per
canner load of 7 quarts, or an average of 14 pounds per
canner load of 9 pints. A bushel weighs 53 pounds and
yields 15 to 18 quarts of juice--an average of 3-1/4
pounds per quart.
PROCEDURE: Wash, remove stems, and trim off bruised
or discolored portions. To prevent juice from separating,
quickly cut about 1 pound of fruit into quarters and put
directly into saucepan. Heat immediately to boiling while
crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the
mixture boils constantly and vigorously while you add the
remaining tomatoes. Simmer 5 minutes after adding all
pieces.
IF YOU ARE NOT CONCERNED ABOUT JUICE SEPARATION,
simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.
Press both types of heated juice through a sieve or
food mill to remove skins and seeds. Acidify by adding
two tablespoons of bottled lemon juice or 1/2 teaspoon of
citric acid per quart of tomatoes. For pints, use one
tablespoon bottled lemon juice or 1/4 teaspoon citric
acid. Acid can be added directly to the jars before
filling with product. Add sugar to offset acid taste, if
desired. Four tablespoons of a 5 percent acidity vinegar
per quart may be used instead of lemon juice or citric
acid. However, vinegar may cause undesirable flavor
changes.
Heat juice again to boiling. Add 1 teaspoon of salt
per quart to the jars, if desired. Fill hot jars with hot
tomato juice, leaving 1/2-inch headspace. Adjust lids and
process.
RECOMMENDED PROCESS TIMES FOR TOMATO JUICE
IN A BOILING-WATER CANNER
Process Time at Altitudes of
Style
of Jar 0- 1001- 3001- 6001-
Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Pints 35 min. 40 min. 45 min. 50 min.
Hot Quarts 40 45 50 55
RECOMMENDED PROCESS TIMES FOR TOMATO JUICE
IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000
ft.
Hot Pints 20 min. 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 15 11 12 13 14
RECOMMENDED PROCESS TIMES FOR TOMATO JUICE
IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000
ft.
Hot Pints 15 min. 10 lb. 15 lb.
Hot Quarts 10 15 not
recommended