Canning Tomatoes

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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