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For raw packing, tomatoes should be packed to within one-half inch of the jar top, pressing gently to fill spaces. Since tomatoes make their own juice, the addition of water will only dilute the flavor, the specialist noted.
One-half teaspoon salt should be added to pint jars, one teaspoon to quartes of raw tomatoes before running a spatula or knife between the jar and food to remove air bubbles. Then adjust jar lids and process in boiling water bath at 212 degrees F., allowing 35 minutes for pint jars and 45 minutes for quarts.
FOR HOT packing, tomatoes should be boiled, stirring to keep from sticking, before packing hot in jars with one-half inch headspace. Then process in boiling
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