Place filled jars on a rack in a canner containing hot or simmering water. For raw pack, have water in canner hot but not simmering. For hot pack, have water simmering. Add boiling water if necessary to cover jars by 1 - 2 inches. Do not pour water directly on glass jars.
Cover the canner and start to count time when water returns to a full rolling boil. Boil gently and steadily for the recommended processing time adding boiling water if necessary to keep jars covered.
Remove jars immediately from the canner when processing time is completed. Place jars on a rack, dry towels or a cutting board. Leave space between jars and allow to cool, undisturbed, away from drafts. Do not invert jars or seals may be broken.
After 24 hours, check to see if lids have sealed. A good vacuum seal is one in which the lid curves downward. Tilt jars with glass lids on their sides. If jars do not leak, they have sealed.
Treat any unsealed jars of tomatoes as fresh. Tomatoes may be eaten immediately, refrigerated, frozen or recanned. If recanning food, the whole process must be repeated within 24 hours.
Label sealed jars with contents and date. Screw bands may be removed from cooled jars. Store jars in a cool dry place for up to one year.
Caution! Altitude Adjustments
The times given in this publication for processing tomato products are for canning in the Edmonton area (Edmonton’s altitude is 2200 ft/671 m).
If canning outside the Edmonton area, adjustments in time and pressure may be necessary for different altitudes. For altitudes higher than 3000 ft/914 m (Banff, Calgary, Jasper, Lethbridge areas), add 5 minutes to sterilizing and boiling water bath processing times.
