Canning Tomatoes Safely
Safe recipes include lemon
juice for the
water bath canner.
Canning tomatoes has been traditionally considered safe using the water
bath canning method. However, acidity levels have changed and
are now very close to the safety borderline of acidity.
If you are using a pressure canner the heat obtained is enough
botulism and so acidification is not needed.
The current recommendation is to give tomato
products a dose of bottled lemon juice. 1T per pint/ 2T per quart. This
will raise the acid level and make it safe for a boiling water bath.
note- I have seen differing recommendations from
different extension websites regarding this recommendation.
extension websites recommend lemon juice even when pressure canning.
I called my
extension here in Colorado to verify what I read.
confirmed that lemon juice is often recommended for all
canning by some
However the Colorado State website states that if
you are using a pressure canner acidification is not needed.
In MY opinion. Acidify if you are water bath
canning. You don't need to acidify if you are pressure
Please if you don't agree or understand this recommendation contact
. They should be willing to discuss it
with you. I can
only report what is recommended.
You need to make you own decision as to whether you want to include the
lemon juice in your pressure canner or not.
Remember - If you add vegetables you must always use a pressure
canner. Examples would be
based vegetable soup.
There are tested recipes that add lemon juice... these are the only
ones safe for a water bath.
Tomatoes and Tomato Products
Whole or Halved