Tomatoes~ introduction
1 Text
| Quantity | Ingredient | |
|---|---|---|
Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning.
Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid.
However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products. If your pressure canner cannot be operated above 15 PSI, select a process time at a lower pressure.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
Related recipes
- Balti indian cooking - introduction
- Canning mixed vegetables
- Canning salmon
- Canning tomatoes
- Fish
- Introduction
- Introduction to hot and spicy foods
- Introduction to indian spices
- Introduction to medieval recipes
- Introduction to sushi
- Introduction to the joys of cajun and creole cuisine
- Introduction to the joys of cajun and creole cuisine (2 o
- Introduction to woks
- Master mixes--introduction
- Pie fillings
- Pineapple
- Salad's
- Sandwiches~ fillings~ etc. ( introduction )
- Syrups
- Tomatoes, introduction