Option 2 � Process in a Dial-Gauge Pressure Canner at 11 pounds pressure
          or in a Weighted Gauge Pressure Canner at 10 pounds pressure.

Pints or Quarts�����...25 minutes

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WHOLE OR HALVED TOMATOES (PACKED IN WATER)

PROCEDURE:
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars. Add 1 teaspoon salt per quart to the jars, if desired.
For Hot Pack: Add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, leaving �-inch headspace. Adjust lids and process.
For Raw Pack: Heat water, for packing tomatoes, to a boil. Add 1 teaspoon salt to each quart; � teaspoon to each pint jar, if desired. Pack prepared tomatoes in hot jars, leaving �-inch headspace. Fill hot jars to � inch from top with boiling water. Adjust lids and process using one of the following options.

Option 1 � Process in a Boiling Water Bath:

Pints���������..40 minutes

Quarts��������...45 minutes

Option 2 � Process in a Dial-Gauge Pressure Canner at 11 pounds pressure
          or in a Weighted Gauge Pressure Canner at 10 pounds pressure.

Pints or Quarts�����.. 10 minutes