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Tomatoes

Posted by rebel215 07-VA (My Page) on
Sun, Jul 15, 12 at 13:08

I hope no one minds if I ask a stupid question...I'm canning tomatoes and following the Ball book for hot pack. However, I didn't add any water. The tomatoes have so much liquid in them already. The Ball books says 40 mins. for pints - hot pack w/water added or 1 hour, 25 mins. in it's own juice. I had juice left in the pan and the jars are probably close to 1/2 juice/liquid. Do I really need to can them for 1 hr., 25 mins.?

Thank you. Sorry if this has been discussed before, I couldn't find it.


Follow-Up Postings:

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RE: Tomatoes

If you added no water then the density is greater - juice is thicker than water - so a longer processing time is needed.

Whole or Halved Tomatoes (packed in tomato juice) are canned for 85 mins. for both pints and quarts vs. 40-45 mins. when packed in water.

So are these whole or halved tomatoes or are they more like Crushed Tomatoes? If crushed use the Crushed Tomatoes instructions.

If they are whole or halves then personally I would dump the jars back into the pot, return to boil, repack the jars with just tomatoes straining off as much of the juice as possible, then pour boiling water into fill the jars, recap and process as for tomatoes in water.

Your choice.

Dave


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RE: Tomatoes

Thank you, Dave. They were actually crushed/smashed/falling to pieces tomatoes. I appreciate the link and will print it for future canning. Have a good Sunday!


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RE: Tomatoes

Ok but you will still have all the liquid. Note that crushed tomatoes is with no added liquid.

Nest time pick one of the 4 methods and stick to its directions for safety sake. :)

How to can tomatoes: http://nchfp.uga.edu/how/can3_tomato.html

Dave


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