---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Whole or Halved Tomatoes (packed in water)
  Categories: Vegetables, Canning
       Yield: 1 recipe
  
  
   Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
   an average of 13 pounds is needed per canner load of 9 pints. A bushel
   weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
   quart.
   
   Procedure for hot or raw tomatoes filled with water in jars: Wash
   tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
   split; then dip in cold water. Slip off skins and remove cores. Leave
   whole or halve. Add bottled lemon juice or citric acid to jars (See
   acidification directions). Add 1 teaspoon of salt per quart to the jars,
   if desired. For hot pack products, add enough water to cover the
   tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
   or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
   or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
   lids and process according to the recommendations in Table 1, Table 2,
   or Table 3, depending on the method of canning used.
   
   Table 1. Recommended process time for Whole or Halved Tomatoes in a
   boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                          1,001 - 3,000 ft: 45 min.
                          3,001 - 6,000 ft: 50 min.
                            Above 6,000 ft: 55 min.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 45 min.
                          1,001 - 3,000 ft: 50 min.
                          3,001 - 6,000 ft: 55 min.
                            Above 6,000 ft: 60 min.
   
   Table 2. Recommended process time for Whole or Halved Tomatoes in a
   dial-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time: 20 min.
   Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                         2,001 - 4,000 ft: 7 lb.
                                         4,001 - 6,000 ft: 8 lb.
                                         6,001 - 8,000 ft: 9 lb.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time: 10 min.
   Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                         2,001 - 4,000 ft: 12 lb.
                                         4,001 - 6,000 ft: 13 lb.
                                         6,001 - 8,000 ft: 14 lb.
   
   Table 3. Recommended process time for Whole or Halved Tomatoes in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time: 15 min.
   Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                        Above 1,000 ft: 10 lb.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time: 10 min.
   Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                        Above 1,000 ft: 15 lb.
   .
   NOTE: This section of the guide appears to contain some sort of error
   in the information given within Table 3 above.  In the USDA book, there
   are only TWO sizes of jars specified in the table, but there are THREE
   separate lines of figures in the table, and it is not completely clear
   which jar size the second and third entries refer to.  I have given the
   second entry’s numbers as those to be used for Quart jars, and below I
   have reprinted the third entry on the table, for an unknown jar size.
   
   Style of Pack: Hot.  Jar Size: ??.
   Process Time: 10 min.
   Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                        Above 1,000 ft: Not Recommended.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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