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Tomatoes – Whole, Halved or Quartered (Packed in Own Juice)

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Tomatoes – Whole, Halved or Quartered (Packed in Own Juice)
Preserve the bounty of your tomato vines through waterbath canning. Follow these directions for whole, halved or quartered tomatoes packed in their own juice.

You will need:


2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
Water
Ball® Citric Acid or bottled lemon juice
Salt, optional
Glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3.) ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice
to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
4.) PACK tomatoes in hot jars until space between tomatoes fills with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Half Recipe

You will need:


2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
Water 
Ball® Citric Acid or bottled lemon juice 
Salt, optional
Glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3.) ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
4.) PACK tomatoes in hot jars until space between tomatoes fills with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.