Once Again How Much Is a Bushel of Tomatoes

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by P. Kendall^* (5/12)

Quick Facts…

• Select disease-free, preferably vine-ripened, house tomatoes for canning. Avert overripe tomatoes.
• To ensure prophylactic acidity in whole, crushed or juiced tomatoes, add two tablespoons of bottled lemon juice or one/2 teaspoon of citric acid per quart of tomatoes. For pints, add together 1 tablespoon bottled lemon juice or i/4 teaspoon citric acrid.
• Freezing is a safety, easy alternative to home canning. Frozen tomatoes and tomato products do non need added acid.

Tomatoes are the most widely homecanned product in the The states. They also are i of the most commonly spoiled home-canned products. The canning processes recommended in this fact canvas are the result of USDA inquiry on safe dwelling house-canning procedures for tomatoes and tomato products.

Love apple Acidity

Although tomatoes are considered a high-acid food (pH below 4.6), certain conditions and varieties can produce tomatoes and tomato products with pH values above four.half dozen. When this happens, the product must be canned in a force per unit area canner every bit a low-acid production or acidified to a pH of iv.six or lower with lemon juice or citric acid.

Research has plant several conditions that can reduce the acidity of tomatoes. These include decay or impairment acquired by bruises, cracks, bloom end rot or insects, and overripening. Tomatoes grown in the shade, ripened in shorter hours of daylight, or ripened off the vine tend to exist lower in acidity than those ripened in direct sunlight on the vine. Besides, tomatoes attached to dead vines at harvest are considerably less acidic than tomatoes harvested from good for you vines. Decayed and damaged tomatoes and those harvested from frost-killed or dead vines should not be domicile canned.

To ensure prophylactic acidity in whole, crushed or juiced tomatoes, add lemon juice or citric acid when processing in a boiling water bathroom. Add ii tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use ane tablespoon bottled lemon juice or i/4 teaspoon citric acid. Acid can be added direct to the jars earlier filling with product. Add sugar to start the taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart can be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavour changes.

Procedure Advisedly to Avoid Spoilage

The most mutual reasons for spoilage in domicile-canned tomato products are underprocessing and incomplete seals. Tomatoes that take not been processed long plenty to destroy molds and heat-resistant leaner may spoil during storage. Ane of the common spoilage organisms, Bacillus coagulans, is very estrus resistant and causes flat-sour spoilage. The jar lid may however be sealed and the product may appear normal, only the tomatoes will olfactory property sour because of lactic acid produced by the growth of B. coagulans in the product. Never employ tomatoes or tomato juices with off-odors.

Molds can grow on the surface of improperly processed lycopersicon esculentum products and may somewhen reduce the acidity to a bespeak where botulism-producing spores can abound and produce a deadly toxin. Because even infinitesimal amounts of botulism toxin can cause fatal illness, discard without tasting any canned products that evidence mold growth on the surface. Discard them where they cannot be eaten by other people or animals.

The processing times in this fact sheet are designed to ensure sufficient devastation of bacteria and molds. Where appropriate, processing recommendations for both water bath and pressure level canning are given. In full general, a pressure level canner results in college quality and more nutritious canned love apple products.

Yield Information

One bushel of fresh tomatoes weighs 53 pounds and yields approximately 18 quarts of canned tomatoes or 15 to 18 quarts of juice. Approximately 2 1/2 to 3 1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes.

Prepare Jars and Equipment

Standard mason jars are recommended for abode canning. Be certain all jars and closures are perfect. Discard any with cracks, chips, dents or rust. Defects prevent airtight seals.

Launder jars in hot, soapy water and rinse well before using. Prepare metal lids as manufacturer directs.

Pressure canner. Make sure your pressure level canner has a tight-fitting embrace, clean frazzle vent (or petcock) and safety valve, and an accurate pressure gauge. In that location are two types of pressure gauges: weighted and dial gauges. Weighted gauges need only to be cleaned earlier using. Dial gauges need to be checked for accuracy. Check them each flavor before employ, more ofttimes if used often. Ask your Colorado State Academy Extension canton role where to have your gauge checked.

Employ a pressure canner that holds at to the lowest degree 4 quart jars. Smaller pressure canner-saucepans are not recommended for home canning as they oestrus up and absurd downward too apace to ensure adequate heat penetration using the processing schedules specified in this fact sheet.

Water bath canner. Whatever large metal container may be used as a boiling water bath canner if it is deep enough and has a tight-fitting cover and a wire or wooden rack. Rack dividers prevent jars from touching each other or falling against the side of the canner. Be sure the container is at least 4 to 5 inches deeper than the height of jars used to allow adequate space for the rack and briskly boiling h2o. For pint jars, y'all demand a container at least 10 inches deep. For quart jars, the container should be at least 12 inches deep.

A deep pressure canner may be used as a boiling water bath. Cover simply do not fasten the lid. As well, leave the petcock wide open up and then steam tin can escape and pressure does non build up inside the canner.

Prepare Tomatoes

Select fresh, firm, ripe tomatoes. Practice not can soft, overripe, moldy or decayed tomatoes or tomatoes harvested from dead or frost-killed vines. Green tomatoes are more acidic than ripened tomatoes and can be canned safely with any of the following recommendations.

Launder tomatoes well and drain. Dip in boiling h2o for 30 to sixty seconds or until the skins separate. Then dip in cold water. Use a sharp knife to cut out the stem and all of the white core below the stem. Peel off the skin. Trim off any hobbling or discolored portions.

Reprocessing

Jars of tomatoes or tomato products that practice non seal can be safely reprocessed within 24 hours of the initial processing. However, if the jar sealed at first and and so unsealed a few days later, spoilage is indicated. Practice not reprocess such jars; destroy the contents.

To reprocess, remove lids and empty the food and liquid into a pan. Heat to humid and pack into clean, hot jars. Put on new pretreated lids. Procedure again for the total time.

The quality of twice-candy foods may be lower, with textural changes and additional loss of oestrus-sensitive nutrients such equally vitamin C and B-complex.

Fill up Jars and Process

Fill up jars co-ordinate to the pack method described for each production on the following pages. Remove trapped air bubbles past inserting a nonmetallic spatula or knife between the food and the jar. Slowly plow the jar and move the spatula upwards and downwards to allow air bubbles to escape. Add together more than liquid if necessary to obtain the proper headspace (come across recipes in Tabular array 1). Wipe the jar rim with a clean, damp paper towel to remove any food particles. Place pretreated chapeau on the jar. Turn the screwband fingertip tight.

The jars are now fix to process in a boiling water bath or force per unit area canner as described in Tabular array i.

After processing, advisedly remove jars from canner and place on rack, dry towel or newspaper. Allow jars to cool untouched, away from drafts, for 12 to 24 hours earlier testing seals. To exam jar seals, printing apartment metal lids at the middle of lid. They should be slightly concave and not move. Remove screwbands. Label sealed jars with contents, canning method and date. Store in a clean, cool, dry, dark place.

Reference

USDA Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. U.S. Section of Agriculture, National Institute of Nutrient and Agriculture. 2009. Bachelor at: http://nchfp.uga.edu/publications/publications_usda.html

Table 1: Directions for canning tomatoes and lycopersicon esculentum products in a boiling water bath and/or pressure canner.
Full general directions: Wash, pare and trim tomatoes as described in the Set Tomatoes section. Fill jars according to the raw or hot pack method described for each product. Release air bubbling and close jars as described in the Fill Jars and Process section. Process in a boiling water bathroom or pressure canner as directed for your altitude. Begin timing when h2o returns to humid or when canner reaches right pressure level.
		Processing Time (in minutes)
		Boiling water bath at altitudes of:
Product and Procedure	Jar size	ane,001 -3,000 ft.	3,001 -half dozen,000 ft.	6,001 -8,000 ft.	eight,001 -10,000 ft.	Pressure canner*
Tomato Juice	pints	40	45	50	55	fifteen
	quarts	45	fifty	55	60	15
Wash and trim tomatoes. To forbid juice from separating, quickly quarter 1 pound of tomatoes into a large saucepan. Heat immediately to boiling while crushing. Continue to slowly add freshly cut tomato quarters to the humid mixture and crush. Simmer v minutes later on all pieces are added. Printing juice through a foodmill or sieve to remove skins and seeds. Add two tablespoons bottled lemon juice or 1/ii teaspoon citric acid to quart jars. Use half this amount for pints. Add 1 teaspoon salt per quart to jars, if desired. Rut juice again to boiling. Make full jars with hot juice, leaving 1/2-inch headspace. Close jars and process.
Tomato and Vegetable Juice Blend	pints	40	45	50	55	15
	quarts	45	50	55	60	15
Crush and simmer tomatoes every bit for making tomato juice (above). Add no more than than three cups of any combination of finely chopped celery, onions, carrots and peppers for each 22 pounds of tomatoes used. Simmer mixture xx minutes. Press mixture through a foodmill or sieve and continue as described higher up, also adding lemon juice or citric acrid.
Crushed Tomatoes (with no added liquid)	pints	40	45	50	55	15
	quarts	50	55	threescore	65	15
Prepare and quarter tomatoes. Bring 1/six of quarters quickly to a boil in a large pot, burdensome and stirring to exude the juice. Gradually add remaining quarters, stirring constantly. Boil gently v minutes. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use half this amount for pints. Add together 1 teaspoon salt per quart to jars, if desired. Fill jars immediately with hot tomatoes, leaving 1/2-inch headspace. Close jars and process.
Standard Love apple Sauce	pints	40	45	50	55	fifteen
	quarts	45	l	55	sixty	xv
Gear up and press tomatoes as for making tomato juice. Simmer in large kettle until sauce reaches desired consistency (volume is reduced past one-tertiary for thin sauce or past one-half for thick sauce). Add 2 tablespoons bottled lemon juice or 1/two teaspoon citric acid to quart jars. Use one-half this amount for pints. Add 1 teaspoon salt per quart to jars, if desired. Fill jars with hot sauce, leaving 1/4-inch headspace. Close jars and process.
Whole or Halved Tomatoes (packed in h2o)	pints	45	50	55	60	10
	quarts	l	55	60	65	10
Wash and peel tomatoes. Leave whole or cutting in half. Add together 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use half this amount for pints. Add 1 teaspoon common salt per quart to jars, if desired. Hot Pack – Identify tomatoes in large saucepan and add plenty water to cover. Boil gently for 5 minutes. Fill jars with hot tomatoes and cooking liquid, leaving 1/2-inch headspace. Close jars and process. Raw Pack – Fill prepared jars with raw tomatoes to 1/two inch of jar tops. Add hot h2o, adjusting headspace to 1/ii inch. Close jars and process. Processing time is the aforementioned for hot and raw pack.
Whole or Halved Tomatoes (packed in tomato juice or without added liquid)	pints	90	95	100	105	25
	quarts	ninety	95	100	105	25
Wash and peel tomatoes; leave whole or cut in half. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acrid to quart jars. Use half this amount for pints. Add 1 teaspoon common salt per quart to jars, if desired. Hot Pack — Identify tomatoes in large saucepan; add enough tomato juice to embrace. Boil gently five minutes. Fill jars with hot tomatoes to 1/two inch of jar tops. Comprehend tomatoes with hot tomato juice, leaving 1/ii-inch headspace. Raw Pack – Fill jars with raw tomatoes to 1/2 inch of jar tops. Cover tomatoes with hot tomato juice or press tomatoes in jars until spaces fill with juice. Leave 1/2-inch headspace. Close jars and process all pack styles for the length of time specified above.
Tomatoes with Zucchini or Okra	pints	not recommended				30
	quarts	not recommended				35
Utilise upwardly to 1 pound of zucchini or okra for every 3 pounds of tomatoes. Launder, peel and quarter tomatoes. Wash vegetables and slice or cube. Bring tomatoes to a boil and simmer 10 minutes. Add together vegetables and boil gently 5 minutes. Add 1 teaspoon of table salt per quart to jars, if desired. Fill jars with mixture. Leave 1-inch headspace. Shut jars and process. For variation, add 4 or five pearl onions or 2 onion slices to each jar.
*Force per unit area canner: Dial guess: 11 lb @ 0-2,000 ft.; 12 lb @ 2001-4000 ft.; 13 lb @ iv,001-6000 ft.; 14 lb @ vi,001-8,000 ft.; fifteen lb @ 8,001-10,000 ft. peak. Weighted estimate: 15 lb @ 1,000-10,000 ft. pinnacle.
General directions: Wash, skin and trim tomatoes as described in the Fix Tomatoes section. Fill jars according to the raw or hot pack method described for each product. Release air bubbles and fill up jars as described in the Fill Jars and Process department. Process in a humid h2o bath or pressure canner as directed for your altitude. Begin timing when water returns to boiling or when canner reaches correct force per unit area.
		Processing Time (in minutes)
		Humid water bathroom at altitudes of:
Product and Procedure	Jar size	ane,001 -3,000 ft.	3,001 -vi,000 ft.	6,001 -8,000 ft.	eight,001 -x,000 ft.	Pressure canner*
Spaghetti Sauce (with or without meat)	pints	not recommended				lx
	quarts	not recommended				70
thirty lbs tomatoes, peeled, quartered 2 1/ii lbs ground beef or sausage (recipe with meat) 1 cup onions, chopped five cloves garlic, minced 1 cup celery or greenish pepper, chopped 1 lb fresh mushrooms, sliced 4 ane/2 teaspoons table salt 2 tablespoons oregano 4 tablespoons parsley, minced two teaspoons black pepper ane/four cup chocolate-brown sugar 1/iv loving cup vegetable oil (recipe without meat)		With meat – Set up tomatoes and boil xx minutes, uncovered, in large saucepan. Put through a food manufactory or sieve. Saute meat until chocolate-brown. Add onions, garlic, celery, dark-green peppers and mushrooms (if desired). Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add common salt, oregano, parsley, pepper and brown carbohydrate. Bring to a boil. Simmer, uncovered, until initial volume is reduced by  most one-one-half. Stir frequently to avoid burning. Fill up jars, leaving one-inch headspace. Close jars and procedure for times above. Yields x pints.
		pints	not recommended for boiling water bath			20
		quarts	non recommended for boiling water bath			25
		Without meat – Follow the above directions, omit the meat and saute the vegetables in 1/4 cup vegetable oil until tender. Yields nine pints. Circumspection! Do not increase the portions of onions, peppers or mushrooms.
Mexican Tomato Sauce	pints	not recommended for boiling water bath				20
	quarts	not recommended for boiling water bath				25
ii 1/ii to 3 lbs chili peppers, peeled and chopped xviii lbs tomatoes, peeled, chopped 3 cups onions, chopped 1 tablespoon salt 1 tablespoon oregano one/2 cup vinegar		Wash and dry chilies. Make a small slit in side of pepper for steam to escape. Place in a hot oven or broiler (400 degrees) for half-dozen-8 minutes, turning frequently until skins cicatrice and scissure. Identify in a pan and cover with a clammy cloth for several minutes to absurd. Peel off skin starting at stem end and peeling downward. Discard seeds and chop peppers. Wash, peel and coarsely chop tomatoes. Combine with chopped peppers and remaining ingredients in large saucepan. Bring to a eddy, comprehend and simmer 10 minutes. Fill up jars, leaving one-inch headspace. Close jars and process. Yields about 7 quarts. Circumspection! Article of clothing prophylactic gloves while treatment chilies or wash easily thoroughly with soap and water earlier touching your face.
Tomato plant Ketchup	pints and one-half pints	twenty	20	25	25
24 lbs ripe tomatoes, peeled, quartered 3 cups onions, chopped 3/four teaspoon basis ruby-red pepper 4 teaspoons whole cloves 3 sticks cinnamon, crushed 1 1/2 teaspoons whole allspice 3 tablespoons celery seeds 3 cups cider vinegar (5%) 1 1/2 cups sugar 1/iv cup salt		Wash, peel and quarter tomatoes. Combine with chopped onions and red pepper in a four-gallon stockpot or large kettle. Bring to a boil and simmer 20 minutes. Meanwhile, combine spices in a spice pocketbook. Place with vinegar in a 2-quart bucket. Bring to a boil and turn off estrus. Let stand 20 minutes. Remove spice handbag and combine vinegar and tomato mixture. Boil mixture 30 minutes. Press boiled mixture through a food manufacturing plant or sieve. Return to pot. Add carbohydrate and table salt. Boil gently, stirring frequently, until volume is reduced past 1-half or mixture rounds up on a spoon without separation. Fill up jars, leaving 1/4-inch headspace. Close jars and procedure. Yields vi to 7 pints.
Chili Salsa (hot love apple-pepper sauce)	pints and one-half pints	20	20	25	25
v lbs tomatoes, peeled, chopped 2 lbs chili peppers, peeled, chopped 1 lb onions, chopped one loving cup vinegar (5%) iii teaspoons salt ane/two teaspoon pepper		Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (Come across Mexican tomato plant sauce for information on peeling chili peppers.) Heat to a boil and simmer 10 minutes. Fill jars, leaving one/ii-inch headspace. Close jars and process. Yields 6 to eight pints. Caution! Wear condom gloves while handling chilies or wash easily thoroughly with soap and water before touching your face up.
*Pressure canner: Punch guess: 11 lb @ 0-2,000 ft.; 12 lb @ 2001-4000 ft.; 13 lb @ four,001-6000 ft.; fourteen lb @ six,001-eight,000 ft.; 15 lb @ 8,001-ten,000 ft. elevation. Weighted gauge: fifteen lb @ 1,000-x,000 ft. elevation.

^*P. Kendall, Ph.D., R.D., Colorado State University, associate dean of research, food scientific discipline and human nutrition.10/99. Revised 5/12.

Colorado State University, U.S. Department of Agriculture and Colorado counties cooperating. Extension programs are bachelor to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.

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Source: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/canning-tomatoes-and-tomato-products-9-341/

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