Joy - perhaps I don't understand your question correctly but NCHFP gives directions for doing them both ways - see link below. There are instructions for all sorts of ways provided but no, you cannot just guess at or alter processing times on your own. ;)

http://www.uga.edu/nchfp/how/can3_tomato.html

Hot pack requires BWB for 45 mins. for quarts. 40 mins. for pints.

I assume you will be peeling and coring them first, right?

Dave

Here is a link that might be useful: NCHFP - Hot Pack Tomatoes

I swear I don't know how I missed that on the NCHFP site but I did. But you answered my question exactly - I just didn't know if it was okay to hot pack and them WB amd how long.

Thanks, Dave. You know, some of you guys can be counted on for information and I for one certainly appreciate it.

No problem. ;) It can be confusing until you get used to the site. Glad to help and enjoy your tomatoes.

Dave

I took the skins off, cored them, quartered and packed
in quart jars to 1/2 inch. Then I pressure canned them at 6lbs for 15 minutes. For some reason water or a clear liquid separated from the juice and tomatoes and is about 2 inch deep on the bottom. Is there a solution to this.

If you're concerned about separation check the NCHFP document I've linked to. There's information on page 7 or you can enter "separation" (no quotes) in the search window.

It's a visual thing and doesn't otherwise affect taste or usefulness, but some people are bothered by it.

Carol

Here is a link that might be useful: Canning Tomatoes and Tomato Products

It doesn't bother me at all - DH is the perfectionist; love him anyway.
But after reading this little booklet (and printing it for later) if I crush some of the tomatoes instead of just putting them all in the pot at once, they won't separate, right ?

I don't know that there's any guarantee for the home processor, but certainly crushing will reduce the likelihood.

Carol

Joy, I always get a batch or two that separate no matter what I do. I just shake 'em up when I get ready to use them. It doesn't affect the flavor, texture, safety, etc., only the aesthetics.

Annie

Joy: It only looks unattractive but they'll taste the same. You wont know the difference when you dump them in a saucepan for making sauce or whatever. :)

This year I'm only canning a basic sauce to change at whim with each meal. It'll save time and energy in a day when energy costs go up constantly.

Suggest that you also read through several recent posts regarding these tomato canning issues. In canning season there are many duplicated questions here, and answering again can become redundent and confusing for beginners and/or new members.

Thanks so much. I just don't have time after work to cook them down to sauces so I thought if I can 'em, I can make sauces later. My husband will have to live with them.
But now I have to go find the final recipe for Annie's Salsa - I want to make some of that Saturday,
Thanks so much, you all and a big hug.