Tomatoes Packed Raw Without Liquid
An average of 21 pounds is needed per canner-load of 7 quarts; an average of 13 pounds is needed for a canner-load of 9 pints. A bushel weighs 53 pounds and yields 15 - 21 quarts - an average of 3 pounds per quart.
Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split, then dip in cold water. Slip off skins, remove stems and cores. Leave whole or halve.
Add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling the product. Add sugar offset acid taste, if desired. Four tablespoons of vinegar with 5 percent acidity may be used per quart instead of bottled lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Add 1 teaspoon of salt per quart to each jar, if desired.
Fill hot jars with raw tomatoes. Press tomatoes in the jars until spaces between them fill with juice. Leave ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims; adjust lids. Process pint jars and quart jars for 85 minutes in a water-bath canner. Adjust time for altitude.
