On the other hand, quart jars of whole or halved tomatoes with no added liquid are processed 85 minutes in a boiling water bath. The boiling water bath has traditionally been the method of choice for best quality. Research, however, has shown that the pressure canned tomato products result in a high quality and more nutritious product. Process crushed tomatoes in pints or quarts at 11 pounds of pressure in a dial gauge pressure canner or at 10 pounds pressure in a weighted gauge pressure canner. Whether you are canning tomato products in a boiling water bath or in a pressure canner, be sure to add the acid to the jar.
Green tomatoes are more acidic than ripened tomatoes and can be canned safely.
Do not can tomatoes from dead or frost-killed vines. Remember, do not change a tested recipe prior to canning. Adding vegetables or otherwise changing a recipe prior to canning is just as risky as using a recipe that is not tested. Tomato-vegetable mixtures require processing in a pressure canner according to the directions for the vegetable in the mixture that has the longest processing time. Early This is the time of year to check your pressure - not your blood pressure, but your canner pressure.