Operation Manual

Tomatoes – Packed in Water

Makes about 4 pints (16 oz) or 3 quarts (32 oz) of tomatoes

Ripe tomatoes 6 lbs 9 lbs

Ball

brand Citric Acid*, divided 1 tsp 1-1/2 tsp

Salt (optional), divided 2 tsp 3 tsp

Ball

brand Glass Preserving Jars 4 3

with Lids and Bands

What you do:

What you need:

1. WASH tomatoes; drain. Working in small batches, immerse

tomatoes in boiling water for 30 to 60 seconds or until skins start

to loosen or crack. Immediately plunge into a bowl of cold water

and slip skins off. In the meantime, pre-heat your jars.

2. REMOVE cores and any bruised or discolored portions that

become apparent after blanching. Leave tomatoes whole,

halve or quarter.

3. FOLLOW either RAW-PACK or HOT-PACK method below;

then continue with Preserve instructions.

RAW-PACK: Bring about 4 cups of water to a boil; keep hot.

Use this to ﬁll hot jars. Do not heat tomatoes.

HOT-PACK: Place tomatoes in a large stainless steel saucepan

(do not layer whole tomatoes). Add water to cover. Bring to

a boil over medium-high heat, stirring gently. Reduce heat

and boil gently for 5 minutes, stirring to prevent sticking.

4 Pints (16 oz) or 3 Quarts (32 oz)

1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.

Fill Inner Pot with warm tap water to ﬁll line. Return Inner Pot to

Appliance. Place Rack back into Inner Pot. Place empty jars onto

Prepare Your Tomatoes

Recipes

*You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled

lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.

Pre-Heat Your Empty Jars