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Old 09-25-2019, 10:18 AM   #1
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Processing time question for canning tomatoes

I finally am taking the plunge and giving canning a try.
Not sure why, but I've been intimidated by the whole canning process, and considering all the other things I do in life, I'm not sure why canning has this affect on me.

Anyway, got the set up, got the tomatoes. but came up with a discrepancy.

The Ball website says to process the tomatoes ( 1 quart) for 1 hour and 25 minutes.

Im more of a visual person, so I found a 'Bag" produced video on canning tomatoes, and it says to process 1 quart of tomatoes for 45 Minutes.

Big difference in time.
Doesn't make sense , especially coming from the same source.

So , in all your experiences, which is right ??

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Old 09-25-2019, 10:29 AM   #2
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How are you preparing the tomatoes before canning? Are these to be whole, halved, diced or crushed? If makes a difference.

Can you post the video, so we can see what you're seeing?

Check out this page for more information.

https://nchfp.uga.edu/how/can3_tomato.html
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Old 09-25-2019, 10:56 AM   #3
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Video



Website

https://www.freshpreserving.com/toma...es-br1064.html

I was planning on skinning and quartering the tomatoes.
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Old 09-25-2019, 10:59 AM   #4
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Raw tomatoes, Boiling water ( not pressure) canner
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Old 09-25-2019, 01:22 PM   #5
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Quote:
Originally Posted by GotGarlic View Post
How are you preparing the tomatoes before canning? Are these to be whole, halved, diced or crushed? If makes a difference.

Can you post the video, so we can see what you're seeing?

Check out this page for more information.

https://nchfp.uga.edu/how/can3_tomato.html
Interesting link. I checked the times for canning tomatoes, and it varied depending on liquid or no liquid added and what kind of liquid added.
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Old 09-26-2019, 08:35 AM   #6
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My go to link for canning info is usually USDA. It all depends on how the tomatoes are packed. They say raw packed (no liquid) - 85 min. Raw or Hot packed in Tomato Juice 85 min and finally Raw or Hot packed whole in water - 45 min. Good luck!!


https://nchfp.uga.edu/publications/u...an_rev0715.pdf
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Old 09-26-2019, 03:22 PM   #7
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I went with the 85.
Things seemed to go as planned
Jars appear sealed, lids are tight, dimples are not popped up.
This is my first time, so Im experimenting on tomatoes I got from a farmers market ( not my own, as I dont want to screw up my own crop).

Now Ill shelf them, and wait a few weeks / months before popping them open to make sure it was a success.

Ill probably experiment with canning pickles over the winter, so this way Ill be prepared for next years harvest.

One thing I did notice , is the liquid seemed to separate from the solids ( solids on top, and about 1 inch of clear ( orange tinted) liquid at the bottom. I assume when I pop them open, , give them a stir and cook them up, things will blend again.

If Im wrong, or did something wrong by the obove description, let me know,

Thanks
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Old 09-26-2019, 03:55 PM   #8
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Separation is normal when canning tomatoes. And you did the right thing with going with the longest of times to can, when you find differing times recommended.
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Old 10-20-2019, 06:58 PM   #9
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Looks like a success!!
Today, after about a month on the shelf, I opened my first jar of tomatoes.
Lid was nice and tight.
No visible signs of anything out of the ordinary going on.
Opened it up, looked good, smelled good, tasted good.
I was always paranoid I was going to screw it up, and waste a seasons worth of crops.
Glad it all worked out.
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Old 10-20-2019, 07:38 PM   #10
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Congratulations, Larry! The first time I made tomato sauce from our own tomatoes 25+ years ago, I never opened them I saw them in the cabinet every time I opened it, but I was too afraid to open the jar. It took me a long time to try it again.

Enjoy.
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