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Picture of Canned Whole Tomatoes (Using a Pressure Canner or Boiling-Water Bath) Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 170 kcal 9 %
  • Fat 2 g 3 %
  • Saturated 0 g 1 %
  • Carbs 37 g 12 %
  • Fiber 11 g 44 %
  • Protein 8 g 16 %
  • Cholesterol 0 mg 0 %
  • Sodium 1929 mg 80 %
  • Calcium 94 mg 9 %
  • Magnesium 102 mg 24 %
  • Potassium 2182 mg 46 %
  • Iron 2 mg 14 %
  • Zinc 2 mg 14 %
  • Phosphorus 220 mg 31 %
  • Vitamin A 381 µg 42 %
  • Vitamin C 136 mg 151 %
  • Thiamin (B1) 0 mg 29 %
  • Riboflavin (B2) 0 mg 14 %
  • Niacin (B3) 5 mg 34 %
  • Vitamin B6 1 mg 57 %
  • Folate equivalent (total) 142 µg 36 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 5 mg 33 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Canned Whole Tomatoes (Using a Pressure Canner or Boiling-Water Bath) Recipe

Ingredients

  • About 2 pounds (1kg) whole, ripe plum tomatoes, free of all damage
  • 2 tablespoons (30ml) lemon juice or 1/2 teaspoon citric acid
  • 1 teaspoon 100% pure sea salt or kosher salt (optional)

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