When canning tomatoes, begin with high-quality tomatoes and constantly add acid to her tomatoes before processing. Follow the directions listed below for canning totality or halved tomatoes and also tomato juice. For an ext information, testimonial our Safety guidelines for canning tomato assets before canning. 


Choose only high-quality tomatoes

Choose fresh, vine-ripened tomatoes that are at their peak ripeness. Over-ripe tomato are less acidic. The acidity level in tomatoes varies throughout the growing season. Tomatoes reach their greatest acidity as soon as they space still green and decrease in acidity until they reach their lowest acidity as they mature.

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Canning is NOT a way to usage damaged tomatoes or those native dead or frost-killed vines. These tomatoes may have actually extra pathogens. The canning process time might not be enough to death extra organisms. This might lead to a product that spoils and also is unsafe come eat. 


Add mountain to every tomatoes prior to processing

A high acid level (pH of 4.6 or less) prevents the expansion of Clostridium botulinum bacteria which reasons botulism. Because countless factors influence the acidity level the tomatoes, USDA recommends adding acid to every home-canned tomatoes and tomato products.

Treat heirloom tomato arrays that same. The acidity of heirloom tomato plants is no various from the non-heirloom varieties. Part heirloom varieties are much more low-acid 보다 hybrid varieties. Therefore, the very same acidification recommendations apply for canning heirloom tomatoes.


Acid impact Amount
Citric acid Little change in flavor 1/2 teaspoon every quart; 1/4 teaspoon every pint
Bottled lemon juice Easy come use 2 tablespoons every quart; 1 tablespoon every pint
Vinegar (5% acidity) Noticeable flavor change 4 tablespoons per quart; 2 tablespoons every pint

Canning totality or halved tomato (packed raw without added liquid)

Quantity

21 pounds (average) returns a canner pack of 7 quarts.13 pounds (average) returns a canner fill of 9 pints.53 pounds (1 bushel) yields 15 come 21 quarts or 3 pounds (average) every quart.

Equipment

Large pot of boiling water because that removing tomato skins.Large container the ice-cold water.

Procedure

Wash tomatoes.To remove skins: Dip in boiling water because that 30 come 60 secs or till skins split, climate dip in cold water; skins have to slide turn off easily.Remove cores and also leave totality or cut in half.Add additional acid to jars follow to the acidification chart above.Add 1 teaspoon salt per quart to the jars, if desired.Fill jars v raw tomatoes, leaving ½ inch headspace.Press tomatoes in the jars till spaces between them fill with juice.Leave ½ inch headspace.Adjust lids and also process.

Processing time by method

Boiling-water bath: pints or quarts – 90 minutes.Dial-gauge push canner: pints or quarts – 25 minute at 11 PSI or 40 minutes at 6 PSI.Weight-gauge press canner: pints or quarts – 25 minutes at 15 PSI or 40 minutes at 10 PSI.

The National center for home Food Preservation has over 30 tomato product canning recipes. Pick processing times and also methods for Minnesota altitudes of 1001-2000 feet.

Note: handling times and also pressures in this publication room for Minnesota altitude ranges.


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Canning tomato juice

Quantity

23 pounds (average) yields a canner pack of 7 quarts.14 pounds (average) returns a canner fill of 9 pints.53 pounds (1 bushel) yields 15 to 18 quarts or 3¼ pounds (average) per quart.

Procedure

Wash, remove stems and trim off bruised or discolored portions.To avoid juice native separating, conveniently cut around 1 pound of fruit into quarters and put directly into saucepan.Heat immediately to boiling if crushing.Continue come slowly add and crush freshly reduced tomato soldier to the boil mixture; make certain the mixture boils constantly and also vigorously when you add the remaining tomatoes.Simmer 5 minutes after you add all pieces.If you room not concerned about juice separation, just slice or quarter tomatoes right into a large saucepan; crush, heat and simmer for 5 minutes prior to juicing.Press heated juice v a sieve or food-mill to remove skins and also seeds.Heat juice again come boiling.Add extr acid to jars follow to the acidification chart above.Add 1 teaspoon salt per quart come the jars, if desired.Fill jars with warm tomato juice, leave ½ customs headspace.Adjust lids and process.

Processing time by method

Boiling-water bath: pints – 40 minutes; quarts – 45 minutes.Dial-gauge press canner: pints or quarts – 15 minute at 11 PSI or 20 minute at 6 PSI.Weight-gauge pressure canner: pints or quarts – 15 minute at 15 PSI or 20 minutes at 10 PSI.

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Note: handling times and also pressures in this publication are for Minnesota altitude ranges.