When canning tomatoes, begin with high-quality tomatoes and always add acid to her tomatoes prior to processing. Follow the directions listed below for canning whole or halved tomatoes and also tomato juice. For more information, evaluation our Safety guidelines because that canning tomato products before canning. 

Choose just high-quality tomatoes

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

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

Add acid to every tomatoes before processing

A high acid level (pH that 4.6 or less) prevents the expansion of Clostridium botulinum bacteria which causes botulism. Because numerous factors affect the acidity level the tomatoes, USDA recommends including acid to every home-canned tomatoes and also tomato products.

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

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

Canning entirety or halved tomato (packed life without added liquid)


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


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


Wash tomatoes.To remove skins: Dip in boil water because that 30 come 60 seconds or until skins split, climate dip in cold water; skins have to slide turn off easily.Remove cores and also leave entirety or reduced in half.Add additional acid to jars according to the acidification chart above.Add 1 teaspoon salt per quart to the jars, if desired.Fill jars with raw tomatoes, leaving ½ inch headspace.Press tomatoes in the jars till spaces in 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 pressure canner: pints or quarts – 25 minutes at 11 PSI or 40 minute at 6 PSI.Weight-gauge pressure canner: pints or quarts – 25 minutes at 15 PSI or 40 minute at 10 PSI.

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

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


Canning tomato juice


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


Wash, remove stems and trim turn off bruised or discolored portions.To prevent juice indigenous separating, quickly cut around 1 lb of fruit right into quarters and put straight into saucepan.Heat immediately to boiling if crushing.Continue to slowly add and like freshly reduced tomato quarters to the boil mixture; make certain the mixture boils constantly and vigorously while you add the remaining tomatoes.Simmer 5 minute after you include all pieces.If you room not concerned around juice separation, just slice or quarter tomatoes right into a large saucepan; crush, heat and simmer because that 5 minutes before juicing.Press boil juice through a sieve or food-mill to eliminate skins and also seeds.Heat juice again come boiling.Add additional acid to jars follow to the acidification chart above.Add 1 teaspoon salt every quart come the jars, if desired.Fill jars with warm tomato juice, leaving ½ inch headspace.Adjust lids and process.

Processing time by method

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

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