In general, a pressure canner results in higher quality and more nutritious canned tomato products. Yield Information One bushel of fresh tomatoes weighs 53 pounds and yields approximately 18 quarts of canned tomatoes or 15 to 18 quarts of juice. Prepare Jars and Equipment Standard mason jars are recommended for home canning. Be sure all jars and closures are perfect. Discard any with cracks, chips, dents or rust.
Defects prevent airtight seals.
Wash jars in hot, soapy water and rinse well before using. Prepare metal lids as manufacturer directs. Prepare pressure canner or boiling water bath for canning as directed in fact sheet 9.347, Canning Fruits , or 9.348, Canning Vegetables . Tomatoes Select fresh, firm, ripe tomatoes. Do not can soft, overripe, moldy or decayed tomatoes or tomatoes harvested from dead or frost-killed vines.