• Prep Time:
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  • Serves: 1 Recipe

Whole or Halved Tomatoes (Packed Raw Without

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an
  • average of 13 pounds is needed per canner load of 9 pints. A bushel weighs
  • 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart.
  • 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 the jars
  • (See acidification instructions). Add 1 teaspoon of salt per quart to the
  • jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace.
  • Press tomatoes in the jars until spaces between them fill with juice. Leave
  • 1/2-inch headspace. Adjust lids and process according to the
  • recommendations in Table 1, Table 2, or Table 3, depending on the method of
  • canning used.
  • Table 1. Recommended process time for Whole or Halved Tomatoes (packed raw
  • without added liquid) in a weighted-gauge pressure canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time: 40 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb. . NOTE: This
  • section of the guide appears to contain errors in the information given
  • within Table 1 above. In the USDA book, there are only TWO sizes of jars
  • specified in the table, but there are THREE separate lines of figures in
  • the table, and it is not completely clear which jar size the second and
  • third entries refer to. I have given the second entry's numbers as those to
  • be used for Quart jars, and below I have reprinted the third entry on the
  • table, for an unknown jar size.
  • Style of Pack: Hot. Jar Size: ??. Process Time: 15 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 1,000 ft: 15 lb.
  • Above 1,000 ft: Not Recommended.
  • Table 2. Recommended process time for Whole or Halved Tomatoes (packed raw
  • without added liquid) in a boiling-water canner.
  • Style of Pack: Hot. Jar Size: PInts or Quarts. Process Time at Altitudes
  • of 0 - 1,000 ft: 85 min.
  • 1,001 - 3,000 ft: 90 min.
  • 3,001 - 6,000 ft: 95 min.
  • Above 6,000 ft: 100 min. Table 3. Recommended
  • process time for Whole or Halved Tomatoes (packed raw without added liquid)
  • in a dial-gauge pressure canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints. Process Time: 40 min. Canner
  • Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Style of Pack: Hot and Raw. Jar Size: Quarts. Process Time: 25 min. Canner
  • Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Whole Orange and Almond Cake And Marmalade Cheesecake Cream
Categories: Cakes, Cheesecakes, Fruit, Sauces and, Not sent
Yield: 2 Servings

For the cakes
3 Oranges
350 g Ground almonds
350 g Caster sugar
1/2 ts Baking powder
9 Eggs
Mint sprigs, to decorate
Marmalade Cheesecake
-Cream
225 g Full fat soft cream cheese
25 g Caster sugar
225 g Orange marmalade, approx
300 ml Double cream, lightly
-whipped

1. Preheat the oven to 180C/350F/Gas 4 and line two 1kg/2lb loaf tins with
greaseproof paper. Cook the oranges: cover with cold water and bring to a
simmer. Cook for about 1 hour (skin on!) until very tender. Remove from the
pan using a slotted spoon and allow any excess water to drain off. Cut into
quarters.

2. Remove the pips, then whizz all of the orange quarters, including pith
and rind to a purée in a food processor or blender. Leave to cool.

3. To make the sponge: mix together the ground almonds, caster sugar and
baking powder. Whisk the eggs until the whisk leaves a trail when lifted
out of the mixture, then fold in the almond mixture and orange purée.

4. Divide the mixture between the tins and bake for about 45 minutes. The
cake should be firm to the touch and if pierced with a knife, the blade
should come out clean. Cut into slices and serve decorated with mint
sprigs. Accompany with a good dollop of marmalade cheesecake cream.

MARMALADE CHEESECAKE CREAM: 1. Beat together the cream cheese and caster
sugar until the sugar has dissolved and creamed. Now add the marmalade -
the amount is really up to you, but I like to use the full 225g of
marmalade for this quantity as it produces a good, strong orange flavour.

2. Once the marmalade has been completely mixed in, lightly fold in the
whipped cream. Spoon the mixture into a bowl, cover and chill until firm.

3. Spoon on to the cake plates, using a warmed tablespoon to create a
decorative swirl. Alternatively, you can serve the cream in a separate
dish.

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