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Tomatoes Tart and Tasty! . Resources for Today. Tomatoes Tart and Tasty (B2605) Using and Caring for a Pressure Canner (B2593) National Center for Home Food Preservation Tomatoes are the most widely home-canned product. Tomatoes & Acid. Tomato acidity varies based on:

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resources for today
Resources for Today
  • Tomatoes Tart and Tasty (B2605)
  • Using and Caring for a Pressure Canner (B2593)
  • National Center for Home Food Preservation
  • Tomatoes are the most widely home-canned product
tomatoes acid
Tomatoes & Acid

Tomato acidity varies based on:

  • Variety – some varieties are naturally lower in acid, or higher in sugar
  • Conditions during the growing season – temperature can affect acidity
  • Soil in which the plants are grown - the nutrients in the soil can affect acidity

 Acid is critical for safety!

other factors that affect tomato acidity
Other Factors that Affect Tomato Acidity
  • Tomato juices are less acidic than tomato solids
  • Over-ripe tomatoes will decrease overall acidity
  • Adding low-acid ingredients will decrease acidity
  • Canning itself can decrease acidity
all tomatoes are not created equal
All Tomatoes are not Created Equal
  • Don’t can over-ripe, damaged or decayed tomatoes
  • Don’t can tomatoes exposed to frost or harvested from frost-killed vines
  • Don’t can late season tomatoes ripened indoors
how much acid do i add
How much acid do I add?

NOT: Vitamin C, ascorbic acid

many options for preserving tomatoes
Many Options for Preserving Tomatoes:
  • Pressure Canning
  • Water Bath Canning
  • Freezing
  • Drying
a friendly reminder
A Friendly Reminder…..
  • Unsafe methods for canning include: open-kettle, microwave, or oven canning
  • Tomatoes are fruits…until they are canned
  • Don’t thicken tomato products before canning
  • Tomatoes mixed with vegetables must be pressure canned
watch those recipes
Tomatoes in Water

Sort and wash tomatoes. Remove skins. Raw pack into clean, hot canning jars, leaving ½-inch head space. Add acid and hot water. Process. Quarts -

Boiling water – 50 min

Dial gauge – 10 min (11 psi)

Weighted gauge –10 min (15 psi)

Tomatoes in Juice

Sort and wash tomatoes. Skin. Pack tomatoes into clean, hot canning jars. Cover with hot tomato juice, leaving ½-inch headspace. Add acid. Process. Quarts –

Boiling water – 90 min

Dial gauge-25 min (11 psi)

Weighted gauge-25 min (15 psi)

Watch those Recipes!
hints for a safe high quality product
Hints for a Safe, High Quality Product
  • Process using the hot-pack method
  • Process tomatoes separately from low-acid ingredients
  • Add meat only where directed
  • Don’t thicken tomato products before processing
ingredients for salsa
Ingredients for Salsa
  • Tomatoes – paste tomatoes work best
    • Tomatillos or Green Tomatoes too!
  • Acid – often in the form of lemon juice or vinegar
  • Pepper – you can freely substitute one type of pepper for another
  • Onions & Spice – take care with fresh herbs
tips for safe salsa
Tips for Safe Salsa
  • Follow research-tested recipes – just because it’s in print, doesn’t mean its safe
  • Freeze or refrigerate fresh salsas or creative mixtures
  • Add fresh herb or thickeners after canning
  • Add commercial tomato paste to thicken salsa
for a taste treat
For a Taste Treat
  • Try Spicy Cranberry Salsa
  • Try Peach Apple Salsa
  • Try Mango Salsa

See – Canning Salsa Safely (3570) OR…How do I can? Tomatoes