According to the USDA National Center for Food Preservation, you’ll need:
- 35 pounds of tomatoes for 7 quarts of thin Tomato Sauce
- 46 pounds of tomatoes for 7 quarts of thick Tomato Sauce
- 23 pounds of tomatoes for 7 quarts of Tomato Juice
- 22 pounds of tomatoes for 7 quarts of Crushed Tomatoes
- 24 pounds of tomatoes for 7 quarts of Tomato Ketchup
- 21 pounds of tomatoes for 7 quarts of Whole or Halved Tomatoes
What is the best tomato variety for canning?
The Best Tomato Varieties
- Celebrities. We started growing Celebrities a couple of years ago. ...
- Black Cherry Tomato. This is a unique tomato if I’ve ever seen one. ...
- Brandywine. Brandywine tomatoes are another personal favorite variety of mine. ...
- Chocolate Stripes. ...
- Beef Steak. ...
- Blondkopfchen. ...
- Black Krim. ...
- Azoychka. ...
- Amana Orange. ...
- Delicious. ...
How often should you water Tomatoes?
Watering Techniques
- Water Slowly around the tomato plants allowing sufficient time for the water to enter the soil, run away water is just a waste and it steals nutrients from the soil. ...
- Water tomatoes only when they really need it. ...
- Water at the stem rather than the leaves. ...
- Water early in the day if you use a hose, bucket or any other manual form of watering.
When is the best time to water Tomatoes?
Water well, and feed regularly with a high potash feed (potassium) from early spring onwards. Once the fruits are red all over, it’s time to harvest. Best of all ... Similarly, juicy tomatoes are great to sow in May, and can grow in abundance.
How often to water Tomatoes in containers?
- Make sure you use a container or pot with plenty of drainage holes, and if it doesn’t, either get a new pot or use a drill to create holes. ...
- Remember that pots cannot retain moisture like in-ground gardens can, so you need water more often. ...
- Don’t use too much water because it takes excess nutrients with it as it drains out the hole.
How many tomatoes does it take to can a quart of tomatoes?
Tomatoes for Quart Jars: You will need about 3 pounds of tomatoes to fill each quart sized jar. Plan on about 21 pounds to fill a canner load of 7 quart sized jars. Tomatoes for Pint Jars: About 1 1/2 pounds of tomatoes fills a pint sized jar, so aim for 13 pounds for a canner load of 9 pints.
How many pounds of tomatoes does it take to can?
14 pounds (average) yields a canner load of 9 pints. 53 pounds (1 bushel) yields 15 to 18 quarts or 3¼ pounds (average) per quart.
How many tomatoes do I need to can 7 quarts?
About 21 pounds of fresh tomatoes are needed per canner load of 7 quarts; about 14 pounds per canner load of 9 pints -- an average of 3 pounds per quart. Wash in cold running water.
How many tomatoes does it take to make a jar of sauce?
The NCHFP's tomato sauce page says you need an average of 6.5 pounds per quart of sauce, so for 24 fluid ounces you'd need 4.875 pounds (4 pounds 14 ounces, or 2.2 kg). I've found nutrition data saying 62g for a plum tomato, and Wikipedia says 57g (2 oz) for a roma tomato, so that'd be 35 to 39 tomatoes.
Do you have to put lemon juice in canned tomatoes?
Adding the recommended amount of lemon juice (or citric acid) lowers the pH of all tested varieties enough to allow for safe boiling water bath canning. Acidifying all tomatoes now is recommended because it allows for safe processing in a boiling water bath canner (and for a safe short process in a pressure canner).
How long do homemade canned tomatoes last?
High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely.
How many pounds of tomatoes to can one quart?
3 1/2 poundsApproximately 2 1/2 to 3 1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes.
How long will water bath canned tomatoes last?
Refrigerated canned tomatoes will last for up to 5 days. You can also lengthen the shelf life of opened canned tomatoes by freezing them. If you decide to go this route, you can keep them fresh for up to 6 months.
Can you can tomatoes with skin on?
Cut off the stems and pack tomatoes into clean jars. You can cut the tomatoes into pieces to fit if needed. Yes, skins, seeds, everything.
How many pounds of tomatoes do I need for 1 quart of sauce?
5 poundsStandard Tomato Sauce A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart.
How long do I boil my jars for canning?
In order to actually sterilize jars, they need to be submerged in (covered by) boiling water for 10 minutes. When the process time for canning a food is 10 minutes or more (at 0-1,000 feet elevation), the jars will be sterilized DURING processing in the canner.
Do I have to peel tomatoes for sauce?
In order to get your tomatoes ready for mashing into a marvelous tomato sauce, you need to peel and seed them. Don't worry, it's very easy and quick to do.
How many tomatoes are in a 25 pound box?
A 25-pound box of tomatoes may contain the following: 5x6 (formerly extra large tomatoes) about 38-62 tomatoes. 6x6 (formerly large tomatoes) about 62-80 tomatoes. 6x7 (formerly medium tomatoes) about 87-115 tomatoes.
How many cups is 25 pounds of tomatoes?
Fresh tomato equivalents by cup measure2 ½ pounds fresh tomatoes3 cups chopped, drained fresh tomatoes2 ½ pounds fresh tomatoes2 ½ cups seeded, chopped cooked tomatoes1 pound fresh tomatoes3 cups pureed tomatoes25 to 30 cherry tomatoes2 cups chopped tomatoes
How many pounds of tomatoes make a gallon?
That would be 16.66 pounds per gallon.
How much salt and lemon juice do you put in canned tomatoes?
Wash and peel tomatoes; leave whole or cut in half. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use half this amount for pints. Add 1 teaspoon salt per quart to jars, if desired.
Safety First!
Canning, while requiring knowledge, is not that difficult. However, we must add a safety precaution: Canning must be done right. Improper canning techniques can lead to the growth of the bacteria, Clostridium botulinum, that produces a toxin (botulin) that causes botulism, which is deadly illness.
High-Acid vs. Low-Acid Tomatoes
In the past, tomatoes were considered a high-acid food which meant that they could be canned without the addition of an acid. However, we now understand that the acidity of a tomato depends on its variety and its ripeness, which makes it impossible to know for sure, if it is high- or low-acid.
How to Can Tomatoes: Crushed Tomatoes Recipe
This recipe is for “crushed tomatoes,” which resemble halved tomatoes in flavor and texture. They’re ideal for sauce, soup, and stew recipes.
1. Preparing the Tomato Mixture
Set a pot of water to boil and thoroughly wash the tomatoes, removing any minor blemishes and form an X on the bottom with a paring knife. Then, using a slotted spoon, dip the tomatoes (maybe three or four at a time) into the boiling water and leave until the skins slip off about 30 seconds.
2. Canning the Tomato Mixture
Wash the canning jars, bands and set-aside, and using your dishwasher makes this task easier.
3. Processing the Jars
Once the jars all have the lids and screw bands on, carefully place them in the water bath canner using the jar lifter.
Learn More
If you need more advice on how to can your vegetables, or are looking to can more than just tomatoes, see our Water-Bath Canning Guide and Pressure Canning Guide.
HOW MANY TOMATOES DO YOU NEED FOR CANNING?
It is best to use low-moisture tomatoes like romas. This recipe will fill 7-quart jars. For 7 quarts you will need about 21 pounds of fresh tomatoes. It works out to about 3 pounds per quart. A quart jar will replace the 28-48 oz cans from the grocery store.
WHY DO I NEED BOTTLED LEMON JUICE?
The lemon juice is needed to regulate the acidity of the fruit to keep the ph level consistent. Storebought lemon juice generally has the same level of acidity (5%) from bottle to bottle. You don’t get that guarantee with freshly squeezed lemons.
RAW PACK FOR CANNING Tomatoes
Raw packing simply means placing the peeled fruit in the jars without precooking them, filling the jars with boiling water and processing them in the canner.
HOT PACK FOR CANNING tomatoes
Hot packing involves cooking them in boiling water for 5 minutes before packing them into jars for canning. The benefits of hot packing are that you typically can fit more per jar, and the near elimination of fruit float.
Do acidify the tomatoes
To assure a safe acidity level, add bottled lemon juice or citric acid to each jar before processing. Place 2 tablespoons bottled lemon juice or ½ teaspoon citric acid crystals in the bottom of each quart jar before filling with the tomato product. Use half those amounts when canning in pint jars. Other tomato products should also be acidified.
Do process long enough
Processing times have increased over the years. Processing time depends upon the method of pack and added ingredients. Follow the recommended process time, adjusted for altitude, for the product you are making.
Do follow the same directions for canning low-acid or yellow tomatoes as are recommended for regular tomatoes
Although low-acid tomatoes don't taste as sour, their acidity is masked by the natural sweetness of the variety; no changes are needed in the recipe for safety.
Do use high quality tomatoes
Some growing conditions may cause the tomatoes to be unsafe to can even when the tomatoes look fine.
Do not can using the open kettle method
Do not just heat the tomatoes or tomato product and pour the hot product into the jars, add the lids, and wait for the lids to "pop" without any further processing.
Do not add extra low acid ingredients to canning recipes
Do not add extra peppers, onions, garlic etc. for flavor in a tested recipe.
Do not add thickeners or milk to tomatoes or tomato products before processing
Add the ingredients to make stewed tomatoes or tomato soup when you are ready to serve them.
1. Inspect the jars
Inspect the jars for any cracks or imperfections, including in the rim. Discard any damaged jars.
2. Place the jars in canning device
For water bath canning, use a water bath canner or place a silicone trivet or a rack in a large pot or stockpot so the jars won't sit directly in the bottom of the pot. Place the jars in the canner or pot and fill it with enough water so the jars are fully covered.
4. Wash and cut tomatoes
Wash the tomatoes and remove the stems. Using a paring knife, cut an X in the bottom of each tomato.
5. Blanch the tomatoes
Bring a large pot of water to a boil. Blanch a few tomatoes at a time in the boiling water, just long enough until the skin starts to curl up where you scored it, about 30 seconds depending on the size of the tomato.
6. Dip the tomatoes in ice water
Remove the tomatoes with a slotted spoon and dip them in ice water. Then place them in a colander placed over a bowl to catch any excess liquid. When the tomatoes are cool enough to handle, remove the skins and cores. Cut large tomatoes in half.
7. Cook the tomatoes
Return the tomatoes and liquid to the pot and cover them with water. Bring to a boil, then reduce the heat to medium-low and cook for 5 minutes.
8. Remove the jars
Using the lifter tongs, remove the jars from the water bath canner/pot or pressure canner and dump out the water that's inside the jars. Keep the water in the canner/pot simmering. Place the empty jars on a damp tea towel to prevent them from cracking when you fill them with the hot tomatoes.
