Italian and plum type varieties are good for making sauce, salsa, catsup, and purees.ĭo follow the same directions for canning low-acid or yellow tomatoes as are recommended for regular tomatoes.Regular tomatoes work well for juice and canned tomatoes. ![]() ![]() Tomato products with added vegetables or meat require pressure canning.ĭo match the type of tomato to the product being canned. Tomatoes may also be processed in a pressure canner.Follow the recommended process time, adjusted for altitude, for the product you are making. Processing time depends upon the method of pack and added ingredients. Processing times have increased over the years.Some catsup and barbecue sauces do not need to be acidified because they contain large amounts of vinegar that provides the needed acidity. Other tomato products should also be acidified.Use half those amounts when canning in pint jars. Place 2 tablespoons bottled lemon juice or ½ teaspoon citric acid crystals in the bottom of each quart jar before filling with the tomato product. To assure a safe acidity level, add bottled lemon juice or citric acid to each jar before processing.Canning recommendations for tomatoes have changed over the years so be sure you follow the most up to date guidelines when canning tomatoes. Unfortunately, there are many canning recipes that are inadequate to kill all spoilage microorganisms. Canning procedures for tomatoes have been handed down from generation to generation. Tomatoes are one of the most commonly canned vegetables.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |