Pints hot packed in water are BWB processed for 40 min. if you are below 1000' altitude.

I think your confusion might come from the fact that you are mixing methods. There isn't a "chopped" recipe - just crushed, whole, or halved. And in water, tomato juice, or with no added liquid.

And the 15 min is for pressure canning them not BWB. I'd link you to the instructions but NCHFP website is down right now.

Dave

Site is back up and here is the link.

http://nchfp.uga.edu/how/can_03/tomato_water_pack.html

Yes I meant crushed not chopped, I know the NCHFP said 40 minutes , when looking at the Ball Fresh Preserving the method is the same or I think it is but the BWB time is 35 minutes, https://www.freshpreserving.com/crushed-tomatoes-%7C-canning-tomatoes---ball-fresh-preserving-br1149.html    Just have to decide what recipe to use I guess, 40 minutes just seemed like a long time. Thanks Dave

Crushed are 35 min for pints at NCHFP too. Ball takes their instructions from NCHFP. But Crushed is a very specific method and they are not covered with water and boiled 5 min. as you first stated. You are confusing recipes.

Chopped and crushed are two different methods, done very differently and with different processing times.

Different methods have different processing times but the time is the same for the same method at both sources.

Dave