To see if the 85 minutes in the Ball Blue Book might be a misprint, I went to the website advertised on the carton that my Ball canning jars came in,
www.homecanning.com, figuring that if the company that wrote the book is the same one that sells the jars, they ought to have up-to-date info on their website. I got redirected to
www.freshpreserving.com when I said I was in the USA and not Canada, but it's still the Ball site and it said:
Tomatoes – Whole, Halved or Quartered (Packed in Water)
"PROCESS filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude."
http://www.freshpreserving.com/pages...p?recipe_id=63
Tomatoes – Whole, Halved or Quartered (Packed in Own Juice)
"PROCESS filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts, adjusting for altitude."
http://www.freshpreserving.com/pages...p?recipe_id=64
Raw-Packed Tomatoes with No Added Liquid
"PROCESS filled jars in a boiling water canner for 85 minutes for both pints and quarts, adjusting for altitude."
http://www.freshpreserving.com/pages...?recipe_id=148
The Canadian site at
http://www.homecanning.com/can/AlRecipes.asp?R=177 says the longer processing time is needed for raw-packed tomatoes with no added liquid because "Tomatoes packed with no added liquid are more dense inside the jar than the hot-pack tomatoes with added liquid. A longer processing time is required for proper heat penetration needed to ensure a safe end product."