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Canning
Tomatoes Safely
Tomatoes the new low acid
Canning tomatoes has been traditional considered safe using the boiling
water bath method. However tomatoes are very close to the
safety
borderline of acidity.
NOW the current
recommendation is to give canned 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 waterbath canning.
If you are pressure canning the heat obtained is enough to stop botulism and so acidification is not needed.
I have seen differing reccomendations from different extension websites regarding this reccomendation. I called
my extension here in Colorado to verify what I read.
She
confirmed that lemon juice
is always recommended by some extensions. However the Colorado
State website states that if you are pressure canning acidification is
not needed.
I am trying to wrap my brain around this one myself. In MY opinion. Acidify if you are water bath canning. You don't need to acidfy if you are pressure canning.
Please if you don't agree with the recommendation contact your
extension office and have them explain it to 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 to any tomato recipe you must 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 waterbath.
Make
it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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