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I pressure cooked 7 quarts for 25 minutes with 10 pounds of pressure. The tomatoes are firmly packed in the top of the jar and about 2 to 3 inches of water is in the bottom of the jar. What did I do wrong? Can I shake the tomatoes to mix liquid and tomatoes?

According to the National Center for Home Food Preservation, to pack raw tomatoes the procedure is as follows:


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 the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace. An average of 21 pounds is needed per canner load of 7 quarts. And in a dial-gauge pressure canner they should be processed for 40 minutes.


Please visit for more information and to see canning times and pressures for other types of canning. This site is a great resource for canning tomatoes and all types of preservation methods.

Source: National Center for Home Food Preservation




Answered by Jessica Kovarik, RD, LD, Extension Associate, College of Human Environmental Sciences, University of Missouri Extension






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Last update: Friday, February 06, 2009


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