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 www.uga.edu/nchfp/ Tomatoes are the most widely home-canned product. Tomatoes & Acid. Tomato acidity varies based on:
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Tomato acidity varies based on:
Acid is critical for safety!
NOT: Vitamin C, ascorbic acid
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!
See – Canning Salsa Safely (3570)
www.uga.edu/nchfp/…How do I can? Tomatoes