Organisms that cause food spoilage - molds, yeasts and bacteria - are always present in the air,

water and soil. Enzymes that may cause undesirable changes in flavor, color and texture are
present in raw fruits.

When tomatoes are canned, they are heated hot enough and long enough to destroy organisms
that can make people sick in addition to spoilage organisms. This heating (or processing) also
stops the action of enzymes that can spoil food quality.

Tomatoes are treated as an acid food for canning purposes. Many tomato products may be
safely canned in a boiling water canner. However, because some tomatoes can be slightly low-
acid for canning purposes, added acid is required in the boiling water canning of plain
tomatoes, juice and sauce.

Directions for canning a variety of tomato products are given on the following pages. Some
recipes will give you the option of canning either in a pressure canner or in a boiling water
bath. Some will give only boiling water bath times and others will give only pressure canning
times. The recipes that specify only pressure canning have so many low acid ingredients added
to them that they are only safe when canned in a pressure canner at the specified pressure.

Equipment
Boiling water canners are available in several types of stores or through Internet sales. Any big
metal pot may be used as a boiling water bath canner if it is deep enough so the water can cover
the jars by at least one inch and still have ample room for boiling (two or four inches above jar
tops - see illustration). The canner must have a tight-fitting cover and wire or flat metal rack
with plenty of open spaces in it.

A pressure canner may be used for a boiling water bath canner, provided it is deep enough.
Make sure the lid is securely on the bottom, but do not fasten or twist-tighten the cover. Leave
the vent pipe open so steam can escape and pressure does not build up in the canner.

Space for brisk

boiling

Space for brisk Space for 1”

boiling of water above jar

Space for 1”
of water above jar

height
of jar

height
of jar

rack rack
space space
Water Bath Canner
 weighted gauge
safety valve

safety valve dial pressure gauge

weighted gauge safety valve

pressure regulator
on air vent safety lock
cover

vent

Pressure Canners

A pressure canner is a specially made heavy pot that has a Read the manufacturer’s instructions on treating the lids.
lid that can be closed steam-tight. It must have a rack in Do not reuse lids from commercially canned foods for
the bottom, a tight-fitting cover, exhaust vent (or home canning or you risk having them not seal.
petcock), safety valve and an accurate pressure gauge. The
pressure gauge may be a weighted gauge that fits over the Preparing the Tomatoes
vent or a dial gauge on which a needle indicates the Select disease-free, preferably vine ripened, firm tomatoes
pressure inside the canner. Newer canners may also have for canning. Do not can tomatoes from dead or frost-
an extra cover lock as an added safety feature. killed vines. Green tomatoes can be canned safely with
any of the following recommendations. It is also currently
Canning jars specifically designed for home canning are accepted that orange or yellow tomatoes, based on limited
best. Commercial food jars such as many mayonnaise jars testing of varieties being grown at this time, can be safely
break easily and may not seal. Use only the half-pint, canned with these directions. Wash all tomatoes
pint or quart sizes for tomatoes as specified with thoroughly. To quickly peel tomatoes, dip them in boiling
processing directions. Jars should be checked closely for water for 30 to 60 seconds or just until skins split. Then
dip in cold water, slip off skins and remove cores.
narrow metal
screw band Filling the Jars
Tomatoes may be packed raw into jars or they may be
metal lid with
sealing compound
preheated and packed hot. Read the directions for each
tomato product to determine which method may be
seals here used. Process times are different for various methods of
preparing tomatoes and filling them into jars. If given a
choice, the hot pack produces a higher quality product.
Remember, have the jars hot to prevent breakage as they
are filled.

cracks, nicks or chips. Wash jars in hot, soapy water, rinse To raw pack - Put raw tomatoes into jars and cover
well, and keep hot until filled and placed in the canner. with boiling water. Raw tomatoes should be packed
Two-piece metal canning lids need to be prepared for firmly into the jars because they shrink during
use. The flat lids can be used only once, but the ring processing. Raw pack tomatoes without any added water
bands can be reused as long as they are in good will require a much longer process time than the raw
condition. Ring bands should be free of rust and not pack in this publication. Those directions are in other
bent out of shape. Flat lids should be free of dents, University of Georgia Cooperative Extension
scratches and gaps or flaws in the sealing compound. publications.

2
To hot pack - Heat tomatoes without adding liquid To acidify tomatoes when called for in the directions, add
(crushed tomatoes) or in water before packing. When 1 tablespoon of bottled lemon juice or 1⁄4 teaspoon citric
packing halved or whole tomatoes as a hot pack, pack the acid per pint of tomatoes. For quart jars, use 2
tomatoes loosely. Then cover with the boiling cooking tablespoons of bottled lemon juice or 1⁄2 teaspoon citric
water. Hot pack crushed tomatoes are filled into jars acid.
with the juice drawn from the tomatoes during cooking
covering all pieces of tomatoes. Hot or raw pack The acid can be added directly to each jar before filling
tomatoes covered with tomato juice instead of water will them with the product. If this makes the product taste
require much longer process times than the ones in this too acid, add a little sugar at the time of serving to offset
publication. Those directions are in other University of the taste.
Georgia Cooperative Extension publications.
NOTE: Four tablespoons of vinegar (5%) per quart or
For either pack, use enough liquid to fill around the solid two tablespoons per pint can be used instead of lemon
food in the jar and to cover the food. See directions for juice or citric acid. However, the vinegar may cause
each product for the correct amount of headspace to undesirable flavor changes.
leave between the top of the food and the top of the jar.
This headspace is important for obtaining a good seal. Closing the Jars
To remove any trapped air bubbles, slide a non-metallic
Salt may be added to each jar, if desired. The salt is only (eg., plastic) spatula between the food and the sides of
for seasoning and does not help to preserve the food. If the jar. Add more liquid if necessary to obtain the proper
salt is used, canning or pickling salt is recommended to headspace. Wipe the jar rim with a clean damp paper
prevent the liquid from turning cloudy. Usually 1⁄2 towel to remove any food particles or liquids. Place the
teaspoon salt per pint is adequate. flat lid prepared according to the manufacturer’s
directions on the filled jar. Screw the metal ring band
down fingertip tight.

Headspace To Process Tomato Products in a Boiling Water

Bath Canner
* Fill the canner at least half full with clean hot water.
Enough water is needed so that the level will be 1-2
inches over the tops of the jars after they are added.
Center the canner over the burner and preheat the
water to about 180°F (simmering) for hot packs and
hot but not yet simmering (about 140°F) for raw
packs.
* Using a canning jar lifter, place filled jars on a rack in
Acidify Some Products for Safety the canner containing hot or simmering water. Make
Because tomatoes may be borderline in the amount of sure the jar lifter is securely positioned below the neck
acid they contain, or even slightly low-acid for canning of the jar and ring band and keep the jar upright at all
purposes, some precautions must be taken to can them times. Tilting the jar could cause food or covering
safely. To ensure the safety of whole, crushed or juiced liquid to spill into the sealing area of the lid.
tomatoes they must be acidified, whether processed in a * Add boiling water if needed to bring water to a level
boiling water bath or pressure canner. When any of the one or two inches over the top of the jars, pouring it
tomato packs, tomato sauce or tomato juice directions between the jars and not directly on them. Put the
have options for both boiling water or pressure canning, cover on the canner. Turn the burner to its highest
then the two alternatives are equal processes to boiling heat setting and bring the water in the canner to a full
water canning. The pressure option is not additional boil.
heating that would allow for leaving out the acidification * When the water in the canner comes to a rolling boil,
step. start to count processing time. Boil gently and steadily
for the time recommended for the food being canned.

3
 Add boiling water during processing if it’s needed to continue to rise to the correct pressure. (If the burner
keep jars covered. If the water stops boiling at any was left on high, the pressure would be hard to regulate
time during the process, bring the water back to a boil when the correct pressure is reached.) Start counting
and begin the timing of the process over, from the the processing time as soon as the pressure is reached.
beginning. For weighted gauge canners, let the canner heat quickly
* When the jars have been processed for the at first and then reduce the heat slightly until the
recommended time, turn off the heat and remove the weight begins to rock gently or “jiggle” two or three
canner lid. Turn the lid so the steam escapes away times per minute, depending on the type of canner you
from your face. Wait 5 minutes before removing jars. have. Start counting the processing time as soon as the
* Using a jar lifter, remove the jars, being careful not to weight indicates the canner is at pressure, according to
tilt them. Carefully place the jars right side up on a manufacturer’s directions.
rack or dry towels to prevent jars from breaking on * Keep the pressure constant by regulating the heat under
contact with a cold surface. Leave at least one inch of the canner. Do not lower the pressure by opening the
space between jars during cooling. vent or lifting the weight. Keep drafts from blowing on
* Allow the jars to cool undisturbed, away from drafts, the canner. If the pressure ever drops below the
for 12 to 24 hours. Do not tighten ring bands on the recommended setting, bring the canner back to
lids or push down on the center of the lid until the lid pressure and begin timing of the process over, from the
is completely cooled. Even if a popping sound is heard beginning. This is important for the safety of the food.
as lids seal, leave the jar and lid untouched until * When processing time is completed, turn off the heat.
completely cool. The canner may be removed from the heat of the
electric burner if possible to do so without causing jars
To Process Tomato Products in a Pressure Canner to tilt. If the canner is too heavy, simply turn off the
Read the manufacturer’s instructions on the use of your heat and leave it in place. It is not necessary to move a
pressure canner. The following are general instructions: canner from a turned off gas burner.
* Place the rack in the bottom of your pressure canner. * Let the pressure in the canner drop to zero through
Preheat two to three inches of water in your canner. natural cooling. This can take 30 to 45 minutes in a
The water should be hot but not simmering if you are 16-quart canner and nearly an hour for a 22-quart
canning raw pack foods. For hot pack foods, the water canner; the actual time will vary by the type of canner
should be simmering or 180°F. and the amount of hot food in the canner. Do not rush
* Using a canning jar lifter, place filled jars on a rack in the cooling by setting the canner in water or by running
the canner containing hot or simmering water. Make cold water over the canner. Never lift the weight or open
sure the jar lifter is securely positioned below the neck the vent to hasten the reduction of pressure.
of the jar and ring band and keep the jar upright at all * When the gauge on a dial gauge canner registers zero or
times. Tilting the jar could cause food or covering when a gentle nudge to the weight on a weighted gauge
liquid to spill into the sealing area of the lid. Space the canner does not produce steam or resistance, wait two
jars evenly around the canner. minutes, and then open the vent or remove the weight.
* Fasten the canner lid securely. Leave the weight off the Wait ten more minutes and then open the canner.
vent pipe or open the petcock. Unfasten the lid, and tilt it so the steam escapes away
* Turn heat to high so it boils and steam flows freely in a from your face. Do not leave the canner unopened to
funnel shape from the open vent pipe. Let the steam cool completely, or the food inside could begin to spoil
escape (vent) continuously for 10 minutes with the and the canner could be difficult to open.
heat on the high setting. * Using a jar lifter, carefully remove the jars from the
* Close the vent, using a weight, or close the petcock, canner being careful not to tilt them. Carefully place
depending on the type of canner. If you have a the jars right side up on a rack or dry towels to prevent
weighted gauge canner that has a weight of varying jars from breaking on contact with a cold surface.
pressures, be sure you are using the correct pressure Leave at least one inch of space between jars during
setting. The canner will begin to pressurize. cooling.
* For a dial gauge canner, let the pressure rise quickly to * Allow the jars to cool undisturbed, away from drafts,
eight pounds of pressure. Adjust the burner for 12 to 24 hours. Do not tighten ring bands on the
temperature down slightly and let the pressure lids or push down on the center of the lid until the lid

4
 is completely cooled. Even if a popping sound is heard Tomato products that contain vegetables or meats that
as lids seal, leave the jar and lid untouched until are improperly processed or that have spoiled can contain
completely cool. botulism toxin. Because of this, they should be detoxified
before being discarded if the seals are broken.
Day-After-Canning Jobs
Test the seal on the jar lids. Press flat metal lids at the Spoiled or suspect jars of tomato products that are still
center. They should be slightly concave and not move. sealed should be wrapped securely in a heavy plastic
Ring bands should be removed from thoroughly cooled garbage bag. Close and place the bag in trash or dispose
jars; wash and dry them so they will be in good in a nearby landfill. Be sure to discard in a manner so
condition after storing. Wash food residue from the jars they will not be eaten by humans or pets. If the jars are
and rinse. Label sealed jars with contents and date. unsealed or opened, they should be detoxified before
discarding. Be extremely careful not to splash or come in
Store the canned food in a cool, dry place. Stored contact with the suspect food or any liquid. Contact with
properly, canned tomatoes should retain their high botulinum toxin can be fatal whether it is ingested or
quality for about one year. enters through the skin. Wear disposable rubber or
heavy plastic gloves. To detoxify these products, place the
Treat unsealed jars of food as fresh. The food can be jar(s) with lid(s) on their sides in a large stockpot or
eaten immediately, refrigerated, frozen or recanned. If boiling water canner. Wash your hands and gloves
you recan the food, the whole process must be repeated. thoroughly. Carefully add water to the pot, avoiding
splashing, being sure that the water completely covers the
On Guard Against Spoilage jars with at least 1-inch of water above them. Heat the
Do not taste or use canned tomatoes or tomato products water to a vigorous boil and boil for 30 minutes. Cool
that show any signs of spoilage! Look closely at all jars and discard all contents, although the jar may be re-used
before opening them. A bulging lid or leaking jar is a if desired and care is exercised in cleaning it up.
sign of spoilage. When you open the jar, look for other
signs such as spurting liquid, an off odor or mold. All Surfaces that come in contact with spoiled or
spoiled canned tomatoes should be discarded in a place questionable tomato mixtures should also be cleaned up,
where they will not be eaten by humans or pets. taking care to avoid contact with suspect foods or liquids.
Wear rubber or heavy plastic gloves while cleaning up. A
Some tomato products have vegetables or meats added to freshly made solution of 1 part unscented liquid
them. If these spoil, they can contain botulism toxin. household chlorine bleach (5 to 6% sodium
Also, if not properly processed, these products can hypochlorite) to 5 parts clean water should be used to
contain botulism toxin without showing signs of treat work surfaces, water faucet and handles, equipment,
spoilage. Tomato products that contain vegetables or or other items, including can openers and clothing, that
meats are considered improperly canned if ANY of the may have come in contact with suspect food or liquid.
following are true: Spray or wet contaminated surfaces with this bleach
solution and let stand for 30 minutes. Wearing gloves,
* The product was not prepared according to an wipe up treated spills with paper towels, being careful to
APPROVED recipe. minimize the spread of contamination. Dispose of these
* Ingredients were ADDED that were not in the paper towels be placing them in a plastic bag before
approved recipe or the proportions of ingredients were putting them in the trash. Next, apply the bleach
CHANGED. solution to all surfaces, let stand for 30 minutes and
* Up-to-date researched processing times and methods rinse. As a last step, thoroughly wash all detoxified
were NOT used. Many products require pressure countertops, containers, and other surfaces. Discard
canning. gloves when the cleaning process is complete. (Note:
* The correct processing time was NOT used for the size Bleach is an irritant itself and should not be inhaled or
of jar or style of pack. allowed to come in contact with the skin.)
* The gauge of the canner was INACCURATE.
* The processing time and pressure were NOT correct for
the altitude at which the food was canned.

5
Directions for Canning Tomatoes and Tomato Products
CAUTION! ALTITUDE ADJUSTMENTS: The processing times and pressures given in this publication are those
recommended by the U.S. Department of Agriculture for altitudes of 0-1000 feet. DO NOT DECREASE the processing times
or pressures given. If you are canning at a higher altitude, make the following adjustments:

In a Boiling Water Canner (212° F)

See processing times at the end of this section.

In a Dial Gauge Pressure Canner

As the altitude increases, the processing time for each food stays the same, but the canner pressure must be increased as
follows:

* At altitudes of 1001-2000 feet the processing pressure does not change. Process at 11 pounds pressure.
* At altitudes of 2001-4000 feet, process at 12 pounds pressure.
* At altitudes of 4001-6000 feet, process at 13 pounds pressure.
* At altitudes of 6001-8000 feet, process at 14 pounds pressure.

In a Weighted Gauge Pressure Canner

* At altitudes above 1000 feet, the processing time for each food stays the same, but the food must be processed at 15
pounds pressure.

Product Pack Preparation

Tomatoes - Hot Pack Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip
Crushed in cold water, slip off skins and remove cores. Trim off any bruised or discolored portions
and quarter. Heat about 1 pound of the quarters quickly in a large pot, crushing them with
a wooden mallet or spoon as they are added to the pot. This will draw off some juice.
Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling,
gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes
do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes
are added. Then boil gently 5 minutes. Add bottled lemon juice or citric acid to hot jars,
according to the directions on page 3. Add 1⁄2 teaspoon salt to each pint jar; 1 teaspoon
to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving 1⁄2-inch headspace.
Remove air bubbles. Wipe jar rims. Adjust lids and process.

* Option 1 Process in Boiling Water Bath (212° F):

Pints 35 minutes
Quarts 45 minutes

* Option 2 Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge
Pressure Canner at 10 pounds pressure:
Pints 15 minutes
or Quarts

Tomatoes - Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold
water, slip off skins and remove cores. Leave whole or halve.
Whole or Halved
(Packed Hot Pack Place prepared tomatoes in saucepan and cover with water. Bring to a boil and boil gently
in Water) for 5 minutes. Add bottled lemon juice or citric acid to hot jars, according to the directions
on page 3. Add 1⁄2 teaspoon of salt to each pint jar; 1 teaspoon to each quart jar, if desired.
Pack hot tomatoes into hot jars, leaving 1⁄2-inch headspace. Fill jars to 1⁄2 inch from top with hot
cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

* Option 1 Process in Boiling Water Bath (212° F):

Pints 40 minutes
Quarts 45 minutes

* Option 2 Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted

Gauge Pressure Canner at 10 pounds pressure:
Pints 10 minutes
or Quarts

6
Tomato - Unless a tested recipe is used, all tomato-vegetable mixtures must be processed in a pressure
Vegetable Mixtures canner, according to the directions for the vegetable in the mixture that has the longest
processing time. Tomato-vegetable mixture recipes in this publication may have shorter
processing times because they have been tested for both pH and heat penetration. When
the exact amounts specified in these recipes are used, these mixtures can be processed
using the times given.
 
Tomatoes Hot Pack Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or
with Okra until skins split. Then dip in cold water, slip off skins and remove cores. Quarter tomatoes.
or Zucchini If using okra, trim stems and leave whole or slice into 1 inch pieces. If using zucchini, slice
and cube. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil
gently 5 more minutes. Add 1⁄2 teaspoon of salt to each pint jar; 1 teaspoon to each quart jar,
if desired. Fill hot jars with mixture, leaving 1-inch headspace. Remove air bubbles. Wipe jar
rims. Adjust lids and process.

* Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted

Gauge Pressure Canner at 10 pounds pressure:
Pints 30 minutes
Quarts 35 minutes

Variation You may also add four or five pearl onions or two 1⁄4 inch thick onion slices to each jar.

Stewed Tomatoes 2 quarts chopped tomatoes

(about 3 pint jars) 1⁄4 cup chopped green peppers
1⁄4 cup chopped onions
2 teaspoons celery salt
2 teaspoons sugar
1⁄4 teaspoon salt

Hot Pack Combine all ingredients. Cover and cook 10 minutes, stirring occasionally to prevent
sticking. Pour hot into hot jars, leaving 1⁄2-inch headspace. Remove air bubbles.
Wipe jar rims. Adjust lids and process.

* Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a

Weighted Gauge Pressure Canner at 10 pounds pressure:
Pints 15 minutes
Quarts 20 minutes

Tomato Juice Hot Pack Wash tomatoes, remove stems, and trim off bruised or discolored portions. To prevent juice
from separating, quickly cut about 1 pound of tomatoes into quarters and put directly into
saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush
freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and
vigorouslly while you add the remaining tomatoes. Simmer 5 minutes after you add all the
pieces.

NOTE: If you are not concerned about juice separation, simply slice or quarter tomatoes into
a large saucepan. Crush, heat and simmer for 5 minutes before juicing. Press the heated juice
through a sieve or food mill to remove skins and seeds. Add bottle lemon juice or citric acid
to hot jars, according to the instructions on page 3. Heat juice again to boiling. Add 1⁄2 teaspoon
salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars with hot tomato juice,
leaving 1⁄2-inch headspace. Wipe jar rims. Ajdust lids and process.

* Option 1 Process in Boiling Water Bath (212° F):

Pints 35 minutes
Quarts 40 minutes

* Option 2 Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted

Gauge Pressure Canner at 10 pounds pressure:
Pints 15 minutes
or Quarts

7
Tomato Hot Pack Wash tomatoes, remove stems, and trim off bruised or discolored portions. To prevent juice
Sauce from separating, quickly cut about 1 pound of tomatoes into quarters and put directly into
(Unseasoned) saucepan. Heat immdiately to boiling while crushing. Continue to slowly add and crush freshly
cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and
vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces.

NOTE: If you are not concerned about sauce separation, simply slice or quarter tomatoes into
a large saucepan. Crush, heat and simmer for 5 minutes before juicing. Press the heated juice
through a sieve or food mill to remove skins and seeds. Simmer in a large-diameter saucepan
until volume is reduced by about one-third for thin sauce; by one-half for thick sauce. Add
bottled lemon juice or citric acid to jars, according to the directions on page 3. Add 1⁄2
teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars, leaving
1⁄4-inch headspace. Wipe jar rims. Adjust lids and process.

* Option 1 Process in Boiling Water Bath (212° F):

Pints 35 minutes
Quarts 40 minutes

* Option 2 Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted

Gauge Pressure Canner at 10 pounds pressure:
Pints 15 minutes
or Quarts

Tomato Paste 8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
(about 9 half-pint jars) 1 1⁄2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 teaspoon salt
1 clove garlic (optional)

Hot Pack Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic
clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about
2 1⁄2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Pour boiling
hot paste into hot half-pint jars, leaving 1⁄4-inch headspace. Wipe jar rims.

Adjust lids and process in a Boiling Water Bath (212° F).

Half Pints 45 minutes

Tomato Catsup 24 pounds tomatoes

(about 6 or 7 pint jars) 3 cups chopped onions
3⁄4 teaspooon ground red pepper (cayenne)
4 teaspoons whole cloves
3 sticks cinamon, crushed
1 1⁄2 teaspoons whole allspice
3 tablespoons celery seeds
3 cups cider vinegar (5%)
1 1⁄2 cups sugar
1⁄4 cup salt

Hot Pack Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold
water, slip off skins and remove cores. Quarter tomatoes into 4-gallon pot. Add onions and
red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag.
Place spices and vinegar in a 2-quart saucepan. Bring to a boil. Cover, turn off heat and let
stand for 20 minutes.

Remove spice bag from the vinegar and add the vinegar to the tomato mixture. Boil about
30 minutes. Press boiled mixture through a food mill or sieve. Return to pot. Add sugar and
salt and boil gently, stirring frequently until volume is reduced by one-half or until mixture
rounds up on spoon without separation. Pour into hot jars, leaving 1⁄8-inch headspace.
Wipe jar rims.

Adjust lids and process in a Boiling Water Bath (212° F).

Pints 15 minutes 

8
Hot Chili Salsa 5 pounds tomatoes
(about 7 pint jars) 2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 teaspoons salt
1/2 teaspoon pepper

To Prepare Chile Peppers - (CAUTION: Wear rubber gloves while handling chiles or wash
hands thoroughly with soap and water before touching your face.) Wash and dry chiles.
Slit each pepper on its side to allow steam to escape. Peel peppers using one of the
following methods:

* Oven or broiler method: Place chiles in oven (400° F) or broiler for 6 to 8 minutes until
skins blister.
* Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh.
Place chiles on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling
the peppers easier. Afer several minutes, peel each pepper. Remove stem and seeds.

Hot Pack Chop peppers. Wash tomatoes and dip in boiling water fo 30 to 60 seconds or until skins
split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes. Add chopped
onions, peppers and remaining ingredients in a large saucepan. Heat to a boil and simmer 10
minutes. Pour into hot jars, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rims.

Adjust lids and process in a Boiling Water Bath (212° F).

Pints 15 minutes. 

Barbecue Sauce 4 quarts peeled, cored chopped red-ripe tomatoes (about 24 large)
(about 4 pint jars) 2 cups chopped celery
2 cups chopped onions
1 1⁄2 cups chopped sweet red or green peppers (about 3 medium)
2 red hot peppers, cored, chopped
2 cloves garlic, crushed
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt
1 tablespoon black peppercorns
1 teaspoon Tabasco Sauce
1/8 teaspoon cayenne pepper
1 1⁄4 cups vinegar (5%)

Hot Pack Combine tomatoes, onions, celery and peppers. Cook until vegetables are soft (about 30
minutes). Purée using a fine sieve, food mill, food processor or blender. Cook until mixture is
reduced to about one-half (approximately 45 minutes). Tie peppercorns in a cheesecloth bag;
add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about
1 1⁄2 to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of
peppercorns. Pour hot sauce into hot jars, leaving 1⁄2-inch headspace. Wipe jar rims.

Adjust lids and process in a Boiling Water Bath (212° F).

Half-Pints or Pints 20 minutes 

9
Spicy Chili Sauce 4 quarts peeled, cored chopped tomatoes (about 24 large)
(about 6 pint jars) 2 cups chopped onions
1 1⁄2 to 2 cups chopped sweet green peppers (about 3 medium)
1 1⁄2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground all spice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 to 1 1⁄2 cups vinegar (5%)

Hot Pack Combine all ingredients. Bring to a boil; simmer until thick as desired (about 1 to 2 hours).
Stir frequently to prevent sticking. Pour hot sauce into hot jars, leaving 1⁄2-inch headspace.
Wipe jar rims.

Adjust lids and process in a Boiling Water Bath (212° F).

Half-Pints or Pints 15 minutes 

Spaghetti Sauce 30 pounds of tomatoes

With Meat 2 1⁄2 pounds ground beef or sausage
(about 9 pints) 5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 pound fresh mushrooms, sliced (optional)
2 tablespoons oregano
4 tablespoons minced parsley
2 teaspoons black pepper
4 1⁄2 teaspoons salt
1⁄4 cup brown sugar

Hot Pack Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold
water and slip off skins. Remove cores and quarter tomatoes. Cook tomatoes for 20 minutes,
uncovered in a large saucepan. Stir as needed to prevent sticking. Press through a food mill
or sieve.

Sauté beef or sausage until brown. Add garlic, onions, celery or green pepper and mushrooms,
if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan.
Add spices, salt and sugar. Bring to a boil. Simmer, uncovered, stirring frequently, until thick
enough for serving. (The volume should be reduced by nearly one-half.) Pour into hot jars,
leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted

Gauge Pressure Canner at 10 pounds pressure:
Pints 60 minutes
Quarts 70 minutes 

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Boiling Water Bath Processing Times for Tomatoes and Tomato Products
At Altitudes Over 1000 Feet
Process Time (Minutes) at Altitude of
Product Style of Pack Jar Size 1001-3000 feet 3001-6000 feet 6001-8000 feet

Tomatoes- Hot Pints 40 45 50

crushed Quarts 50 55 60

Tomatoes- Raw or Hot Pints 45 50 55
Whole or Halved Quarts 50 55 60
(Packed in Water)

Tomato Juice Hot Pints 40 45 50

Quarts 45 50 55

Tomato Sauce- Hot Pints 40 45 50

Unseasoned Quarts 45 50 55

Tomato Paste Hot Half-Pints 50 55 60

Tomato Catsup Hot Pints 20 20 25

Chili Salsa Hot Pints 20 20 25

Barbeque Sauce Hot Half-Pints

or Pints 25 30 35

Spicy Chili Sauce Hot Half-Pints

or Pints 20 20 25

Edited by Elizabeth L. Andress, Ph.D., and Judy A. Harrison, Ph.D., Extension Foods Specialists.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.
The University of Georgia Cooperative Extension and the Colleges of Agricultural and Environmental Sciences & Family and
Consumer Sciences offer educational programs, assistance and materials to all people without regard to race, color, national origin,
age, sex or disability.
An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force
FDNS-E-43-2 Revised 07-10

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