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 to stop 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.

Please note- I have seen differing recommendations from different extension websites regarding this recommendation. Some extension websites recommend lemon juice even when pressure canning.

I called my extension here in Colorado to verify what I read.

She confirmed that lemon juice is often recommended for all canning by some extensions.

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 canning.

Please if you don't agree or understand this recommendation contact your extension office. 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 stewed tomatoes or tomato based vegetable soup.

There are tested recipes that add lemon juice... these are the only ones safe for a water bath.