Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Wednesday, August 19, 2015

Canning Tomatoes

Canning Tomatoes
Tons of tomatoes? You may want help finding reliable methods to preserve them safely and in the highest quality. Here are tips for Sorting Out Tomato Canning Directions, and be sure to follow these recommendations for Canning Tomatoes and Tomato Products provided by the National Home Food Preservation Center at the University of Georgia. 
Here are some tips for successfully canning tomatoes.
·       A number of factors affect the acidity of canned tomatoes and juices.  To address this issue, use 1 tablespoon per pint and two tablespoons per quart of lemon juice or ½ teaspoon citric acid per quart or ¼ teaspoon per pint.
·       Do not add a thickening agent to tomato products before canning.  These products can be thickened before serving.
·       The type of pack – whole, quartered, hot or raw and packing liquid – tomato juice or water affect process times as do other ingredients, canning method and jar sizes.  Use up-to-date tested recipes. These are available from your county extension office.
·       Open-kettle canning of tomatoes, tomato juice or other tomato products is very unsafe.  Microwave canning and oven canning are also unsafe.
·       Paste tomatoes work well for making salsa as they are meatier than slicing tomatoes.      


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