Canning and Processing Instructions Whole or Diced Tomatoes
Click here to find out more about our
Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
For canning whole tomatoes or canning crushed or diced tomatoes use the following
techniques:
techniques:
- Canning using cold pack with 1/2" headspace, placing raw tomatoes in the jars,
pressing them down until the tomatoes are covered in juice and no air pockets
remain. - Processing with a Water Bath for 45 minutes at 212 degrees OR Processing
with a Pressure Canner for 10 minutes at 11 pounds. - For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel,
separated by 1” to cool naturally as quickly as possible. - Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
| CanningUSA.COM A Simple Approach to Preserving Homemade Foods |
 | |  | |  | |  | |  | |  | |  | |  | |  | |  |
| Visit the USA Canning Supply Store! |
Follow jar and cap manufacturer's recommendations and instructions and visit their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn