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AS MUCH AS DESIRED
Store-bought tomatoes can not compare to home-canned. They are probably the easiest product to make because they require the least amount of other ingredients. Sauces can be seasoned before canning or unseasoned so that you may season as desired when you use them. Tomato juice can be made with or without vegetables. Most importantly, you get to control the salt in any of the recipes. I must admit that store-bought no-salt tomatoes and sauce are a great improvement over the old salted ones and actually taste nearly as fresh as home-canned. Listed below are simple techniques for making each type of tomato, using hot packing and a boiling water canner. You will need to consult the jar manufacturer's instructions or one of the sites on the preserving page for other types of packing or processing.
WHOLE OR HALVED TOMATOES IN JUICE: Whole or halved tomatoes need to be peeled before heating or packing. Place cleaned, uncored tomatoes into the sink and close the drain. Heat a large pot of water to boiling and pour it over the tomatoes. Let it sit about 1 minute, moving the tomatoes around as needed so that each is immersed in the water part of the time. Let the water drain out and rinse with cold water to cool slightly. Remove the cores and the peels will easily pull off with a paring knife. Place tomatoes and enough juice to cover them in a large pot. Boil gently until hot, about 5 minutes. Add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Place tomatoes in jars and fill with hot tomato juice, leaving 1/2-inch headspace. Top with lids. Process in a boiling water canner 85 minutes for altitudes up to 1,000 feet, 90 minutes at 1,000 to 3,000 feet, or 95 minutes at 3,000 to 6,000 feet.
SAUCE AND JUICE: Since tomato sauces and juices will be passed through a food mill after cooking for a time, they require no peeling. Cut the tomatoes into quarters, place in large pot and simmer for 5 minutes. If desired, onions, celery, peppers, carrots or seasonings may be added for extra flavor, but no more than 3 cups of vegetables per 22 pounds of tomatoes. For sauce, I add green pepper, onion and a bay leaf. I prefer to add other seasoning when I use it. Sauce can be reduced as much as you want depending on desired thickness. For tomato juice, I add green pepper, onion, celery, a little coarse salt and pepper. Pass the tomato/vegetable mixture through a sieve or food mill and press out the skins and seeds. Return to the pot and simmer until hot or desired thickness. Add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Fill jars with hot tomato juice or sauce, leaving 1/2-inch headspace. Top with lids. Process in a boiling water canner 40 minutes for altitudes up to 1,000 feet, 45 minutes at 1,000 to 3,000 feet, or 50 minutes at 3,000 to 6,000 feet.
Note: Processing times are based on guidelines provided by the USDA National Food Safety Database.
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