reducing acid when cooking with home canned tomatoes
fearlessem
16 years ago
Featured Answer
Sort by:Oldest
Comments (28)
readinglady
16 years agozabby17
16 years agoRelated Discussions
alternatives to acid for canning tomatoes
Comments (15)Zeuspaul, thanks for bringing the spaghetti sauce recipe from that site. I had overlooked their recipes since I was looking for the very simple processing of tomato pulp after passing it trough a mill and just adding a little salt. We would then flavor/season it right before using, depending on what we use it for. However, making sauce is a good option, and also, as you say, I can simply substitute the low acid ingredients (peppers, onions, garlic) with just more tomatoes, omit the oil and voila! it is even safer and I do not mind using the processing times of 25-30 minutes. After all, I would cook a pasta sauce on the stove top for a long time anyways. Doing this we still follow USDA recommendations and adjust for a potential lower acid tomato by using the pressure cooker. Thanks you Dave and Linda for your responses. After reading all your comments and going to the appropriate links I decided that I will follow the more stringent - Pressure cook for 25 or 30 minutes - rather than the U of M recommendation to just bring the pressure canner to pressure and turn it off. Processing for 25-30 minutes feels safer and will not hurt the product canned (sauce or soup). Also, as Zeuspaul points out, it is within the recommendations from the NCHFP! (it is just slightly hidden). TomNJ thanks for the report on pressure cooking salsa, glad it does not get mushy even with the PC. Now vinegar or lime/lemon juice does not bother me at all on salsa (I use it even for fresh salsa) so we will probably try Annie's salsa just like it is, changing only the scoville rating of the peppers (not the amount of peppers). That would be BWB though. No problem there. One type of tomato that gave us the most delicious pasta style sauce (and fresh gazpacho but I want to make hot soups too) was made with Kelloggs breakfast (large orange tomatoes). Unfortunately last year's were so sickly and weak it was not even worth saving seed so we are starting new orange tomatoes, to see what orange variety does well here. Persimmon is one we are trying this year (among others). Just from tasting these types of tomatoes my guess would be that they are the lower acid types. However, putting citric acid or lemon juice on them would not work for me. This is why I am so glad to have a pressure canning options just in case we get a good harvest of orange/yellows. Other orange/yellows we are trying are Golden Queen, Rainbow, Nebraska wedding and Azoyka (sp?). There are also two tomato soup recipes that do not require acid/lemon juice added and that I plan to try (both). I will bump that thread or copy/paste since this site seems to be loosing valuable old threads....See MoreCan I leave skins on tomatoes when canning?
Comments (13)Quite normal to see that clear liquid. Its common when your using tomatoes that contain a lot of water in them. I like using a meatier tomato type, and scoop out some of the liquid and seeds before they are either canned or are put through the Villware strainer. Skins I hate, as they even show up after 'digesting them', if you know what I mean. High fiber they are, but how useful to our digesting I have no clue.. They just don't look appealing when you see them in the bottom of the spagetti. Tip- give those jars a quick shake before selling... Heres a quick way to enjoy them too. Slice some whole tomatoes and place on several layers of paper towels to soak up some liquid, while you sprikle salt on them. Make a batch of bread dough, spread out to the shape of a big pizza, spread it with olive oil and oregano and/or basil, then add the drained tomato slices close together, sprinkle with mozzarella or other favorite italian cheeses and bake. OUT OF THIS WORLD!!...See MoreProcessing low acid tomatoes
Comments (5)Just FYI to report back. I used the oven method of getting the skins off that Lucille mentioned in the "Food Mill" thread. While peeling them I realized that a lot of the flavor and goodies were in the peels or just below it. Then what I had after I chunked up the tomatoes was a watery, chunky tomato sauce basically. So I decided to boil it to thicken it a bit. BTW, the FLAVOR of the yellow romas was WONDERFUL. I recommend them and will be growing more next year. The plants are ugly as sin and bug and disease prone, but they still manage to produce prolifically. I'm gonna freeze this sauce. If I was to do it again, I would use my Roma food mill on about half of it and just cook it down to a sauce. If I want intact tomato bits preserved I will dry them, that's the only method that makes sense. I was worried that cooking a sauce might destroy the healthful compounds in the tomatoes, but then I googled this question and came up with this fascinating Cornell Univ. study that says cooking tomatoes actually INCREASES the lycopene. So next time I'm going to cook the sauce down with the skins and seeds in it, to extract all the nutrition first, and then run it through the food mill. Here is a link that might be useful: Cornell Chronicle,...See MoreWhen To Pick Green Tomatoes for Cooking
Comments (3)You can pick them at any stage. Some prefer them when they just begin to show a blush of color. We prefer them still green and firm but past the "hard-as-a-rock" stage for both frying and pickling. You may be interested in the link below as it offeres several different recipes. Also check out the Harvest Forum here for even more tips and recipes. Dave Here is a link that might be useful: Fried green tomatoes...See Moreksrogers
16 years agofearlessem
16 years agoceresone
16 years agosautesmom Sacramento
16 years agoLinda_Lou
16 years agozabby17
16 years agoannie1992
16 years agoksrogers
16 years agoLinda_Lou
16 years agoLinda_Lou
16 years agoksrogers
16 years agofearlessem
16 years agoreadinglady
16 years agoksrogers
16 years agokayskats
16 years agoLinda_Lou
16 years agoreadinglady
16 years agokayskats
16 years agoksrogers
16 years agojulsie
16 years agofearlessem
16 years agoksrogers
16 years agocinsay
16 years agoLaura Southerland
3 years agofood_lover
2 years ago
Related Stories
COLORCooking With Color: When to Use Blue in the Kitchen
Keep your cool. We show you when to nosh around navy or try a taste of turquoise so you can stay relaxed while finishing your kitchen
Full StoryMOST POPULAREasy Green: 23 Ways to Reduce Waste at Home
Pick from this plethora of earth-friendly ideas to send less to the landfill and keep more money in your pocket
Full StoryKITCHEN DESIGNCooking With Color: When to Use Yellow in the Kitchen
Perk up your kitchen with a burst of Pineapple Delight or a dollop of Top Banana on the walls, cabinets or countertops
Full StoryEDIBLE GARDENSSummer Crops: How to Grow Tomatoes
Plant tomato seedlings in spring for one of the best tastes of summer, fresh from your backyard
Full StoryPRODUCT PICKSGuest Picks: 19 Kitchen Upgrades for When You Can't Afford an Overhaul
Modernize an outdated kitchen with these accents and accessories until you get the renovation of your dreams
Full StoryKITCHEN DESIGNCooking With Color: When to Use Red in the Kitchen
Candy Apple Red, Red Licorice and more for your kitchen walls, cabinets or island? The color choices are as delicious as they sound
Full StoryLIFEKitchen Traditions: Tomato Season Meets a Family Legacy
Somewhere a Sicilian great-great-grandmother is smiling at a bowl of American-made sauce
Full StoryKITCHEN DESIGNYes, You Can Use Brick in the Kitchen
Quell your fears of cooking splashes, cleaning nightmares and dust with these tips from the pros
Full StoryEDIBLE GARDENS6 Summer Edibles That Can Really Take the Heat
When garden temperatures soar, these herbs and vegetables rise to the challenge
Full StoryHOUSEKEEPINGCan-Do Cleaning Strategies for Busy People
While you dream of having a maid (to go with the cook and chauffer), this simplified cleaning routine can keep your real-world home tidy
Full Story
zeuspaul