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Canning Tomatoes Basic Question

Posted by grlsixx Nor Cal (My Page) on
Wed, Sep 5, 12 at 15:37

Ok, I have searched on here and can't find my answer. I would like to can my tomatoes diced, in pints, in juice. Can I do that safely? Do I follow the processing time from the Ball Complete Book for Tomatoes Packed in Juice (85Min Pints or Quarts BWB)? Will I run into a density issue? The Ball book says to prepare tomatoes whole, halved, or quartered. I have some really large tomatoes that I would like to use, but not sure if I can use smaller pieces. I really like the size of the commercially canned diced tomatoes or petite diced tomatoes.
Thanks for your help!

Follow-Up Postings:

RE: Canning Tomatoes Basic Question

Yes, "packed in juice" is 85 mins. for pints or quarts regardless of the size.

However diced tomatoes processed for any length of time are going to end up as soupy mush. That size is just too small to hold up to processing. Even coarse chopping as done for salsa turn mushy.

You'd get better results using the Crushed Tomatoes with no added liquid and the much shorter processing time.


Here is a link that might be useful: NCHFP - Crushed tomatoes

RE: Canning Tomatoes Basic Question

I also like the crushed tomato method for my tomatoes.

RE: Canning Tomatoes Basic Question

Dave or Linda_lou,

Do you have a preference for BWB vs pressure canning for crushed tomatoes? I live above 6000 ft, so the BWB processing time is fairly long. I don't know if this affects the quality of the tomatoes.


RE: Canning Tomatoes Basic Question

Per NCHFP pressure canning results in a better quality product.

I always pressure can my tomatoes. At my altitude of 900+ feet I likely wouldn't notice any difference between the 2 methods but I find PCing tomatoes easier and more time-efficient.


RE: Canning Tomatoes Basic Question

Another vote for pressure canning crushed tomatoes. It's easier and the results work well as a substitute for commercial diced tomatoes. I seed mine because I don't like the flavor of the seeds, but I dump the seeds into a fine mesh strainer and mush out the gel for its flavor.

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