Cover image of Canning Tomatoes and Tomato Products

Canning Tomatoes and Tomato Products

Covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water canners. Provides specific processing recommendations for seven different styles of home-canned tomatoes and five recipes for tomato and vegetable combinations.

PNW 300    Revised April 2015    16 pages