MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis

MissouriFamilies.org - Food and Fitness

 

 

Quick Answers

 

 

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 http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html 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

 

 

 

 

 

Can't Find Your Question Here? Try Searching Our Quick Answer Knowledge Base

Last update: Friday, February 06, 2009

 


 
University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu 
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri-Columbia