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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