Tomatoes can be raw packed and processed in a pressure cooker.
When a canning recipe calls for raw packing, it means that the food to be canned is not cooked or heated before it is placed in the jar for canning. Sometimes you must pour hot liquid over the vegetable to be canned, such as when canning pickles. However, tomatoes can be raw packed with only a small amount of lemon juice and no hot liquid, and maintain sufficient acidity to ensure safety, especially when processed in a pressure canner.
Instructions
1. Fill the large pot with water and heat until boiling. Place the canning jars and the ring part of the lids into the boiling water for 30 minutes. Remove the jars and rings from the water and allow them to dry. Pour boiling water over the flat parts of the lids and allow those to dry as well.
2. Cut the tomatoes into the size desired and place them inside the jars. You may also place whole tomatoes into the jars.
3. Measure 2 tablespoons of lemon juice for each jar you will fill. Pour the lemon juice into the jars.
4. Place the flat parts of the lids onto the tops of the jars. Screw the ring parts of the lids onto the jars, closing them.
5. Place the pressure cooker on the stove. Fill it with at least 3 inches of water, measuring with a ruler. Heat the water until it reaches 140 degrees, checking the temperature with a thermometer.
6. Place the filled jars in the jar rack. Put the jar rack into the pressure cooker. Put the lid on the pressure cooker and fasten it closed. Turn the heat up to high and allow the steam to vent for 10 minutes, and then close the vent. Allow the jars to cook until the gauge on the pressure cooker reaches 11 pounds. Continue to cook for 15 minutes.
7. Turn off the heat and remove the lid from the pressure cooker. Remove the jars from the pressure cooker and allow them to cool. The canned tomatoes are finished when they are cool and when the flat parts of the lids are depressed in the center.
Tags: parts lids, pressure cooker, flat parts, flat parts lids, lemon juice
