Canning Tomatoes and Tomato Products
Source: Excerpt from University of Georgia's So Easy to Preserve, at National Food Safety Database. This publication was produced by the University of Georgia; Susan Reynolds, Extension Foods Specialist. Revised by Judy A. Harrison, PhD., Extension Foods Specialist
Department of Food and Nutrition
Hot Pack - Wash tomatoes, remove stems, and trim off bruised or discolored portions. To
prevent juice from separating, quickly cut about 1 pound of tomatoes into quarters and put
directly into saucepan. Heat immdiately 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 you add all pieces.
NOTE: If you are not concerned about sauce separation, simply slice or quarter tomatoes
large saucepan. Crush, heat and simmer 5 minutes before juicing.
Press the heated juice through a sieve or food mill to remove skins and seeds. Simmer
large-diameter saucepan until volume is reduced by about one-third for thin sauce; by one-half for
thick sauce. Add bottled lemon juice or citric acid to jars, according to the directions on page 3.
Add 1/2 teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars, leaving
1/2 inch head space. Wipe jar rims. Adjust lids and process.
Process in Boiling Water Bath (212° F):
Pints ................... 35 minutes
Quarts ...................40 minutes
Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge
Pressure Canner at 10 pounds pressure:
Pints or Quarts......................15 minutes
Tomato Paste (about 9 half-pint jars)
8 quarts peeled, cored chopped tomatoes
(about 4 dozen)
11/2 cups chopped sweet rep peppers (about 3)
2 bay leaves
1 teaspoon salt
1 clove garlic (optional)
Hot Pack - Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Pour boiling hot paste into hot half-pint jars, leaving 1/2 inch head space. Wipe jar rims. Adjust lids and process in a Boiling Water Bath (212° F).
Half Pints ..................45 minutes
Tomato Catsup (about 6 or 7 pint jars)
24 pounds tomatoes
3 cups chopped onions
1/2 teaspoon ground red pepper (cayenne)
4 teaspoons whole cloves
3 sticks cinnamon, crushed 1 1/2 teaspoons whole allspice
3 tablespoons celery seeds
3 cups cider vinegar
1 1/2 cups sugar
1/2 cup salt
Hot Pack - 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. Quarter tomatoes into 4-gallon pot. Add
onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a
spice bag. Place spices and vinegar in a 2-quart saucepan. Bring to a boil. Cover, turn off heat and
let stand, for 20 minutes.
Remove spice bag from the vinegar and add the vinegar to the tomato mixture. Boil about 30
minutes. Press boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt and
boil gently, stirring frequently until volume is reduced by one-half or until mixture rounds up on
spoon without separation. Pour into hot jars, leaving 1/2 -inch head space.
Wipe jar rims.
Adjust lids and process in a Boiling Water Bath (212° F).
Pints............... 15 minutes
Hot Chilli [sic] Salsa (about 7 pint jars)
5 pounds tomatoes
2 pounds chilli peppers
1 pound onions, chopped
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
To Prepare Chile Peppers - (CAUTION: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.) Wash and dry chiles. Slit each pepper on its side to allow steam to escape.
Peel peppers using one of the following methods:
Oven or broiler method: Place chiles in oven (400° F) or broiler for 6 to 8 minutes until skins
Range-top methods: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on
burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the
peppers easier. Afer several minutes, peel each pepper. Remove stem and seeds.
Hot Pack - Chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
skins split. Dip inc old water, slip off skins and remove cores. Coarsely chop tomatoes. Add
chopped onions, peppers and remaining ingredients in a large saucepan. Heat to a boil and simmer
10 minutes. Pour into hot jars, leaving 1/2 -inch head space. remove air bubbles. Wipe jar rims.
Adjust lids and process in a Boiling Water Bath (212° F).
QUES: How much lemon juice or citric acid should I use when canning
Add 1 tablespoon bottled lemon juice to pints and 2 tablespoons
bottled lemon juice to quarts of tomatoes. Or add one-fourth
teaspoon crystalline citric acid to pints and one-half teaspoon
crystalline citric acid to quarts of tomatoes. Acid can be added
directly to jars before filling.
Four tablespoons of 5 percent acidity vinegar per quart may be
used instead of lemon juice or citric acid, however, it may cause
undesirable flavor changes. Note: Add sugar to offset acid taste
Note: Don't use fresh lemon juice as it's acidity varies. Tomato
canning tablets should not be used as they are ineffective.
Result of search for "salsa":
QUES: Can tomato products like salsa, chili sauce, tomato paste, tomato
relish, etc., be canned in a boiling-water canner?
A general recommendation for all tomato products cannot be made,
as recipes combining low-acid vegetables with tomatoes vary
widely in ingredient proportions. Products like these depend on
added acid or adequate heat processing for safety. When making
these products, use reliable, scientifically tested recipes found
in current University Extension publications (1989 or later). Do
not add extra vegetables, cut down on any ingredients, or
short-cut the heat processing in any recipe for home-canned
tomatoes or tomato products. See GH 1456, "Tantalizing
Tomatoes", for safe procedures for many tomato products.
QUES: How do you can salsa?
A recipe for chile salsa is in the "Complete Guide to Home
Canning," Agriculture Information Bulletin No. 539.