Forgot to add Acid while canning tomato
jmwolff
14 years ago
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jmwolff
14 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 Morereducing acid when cooking with home canned tomatoes
Comments (28)come to think of it ... Linda Lou's time frame is about when I decided home canned tomatoes didn't taste as good as commercially processed. I thought it was because my Dad died and I had to go out and buy tomatoes that just wern't as good as his (maybe it was the Georgia red clay they grew in). But we must have started adding acid about that time. My mom was active in the county extension service, so she'd have picked up on that recommendation. She actually canned (as in metal cans). There was a large state farmers market nearby and they ran a small canning factory. You could go buy fruit and veggies picked early that morning, sit down and prepare them with your friends and come back later and pick up the finished cans. They must have had some labeling problems, cause toward the end of the season we had quite a few "mystery" cans. Dinner tonight is a surprise....See MoreCan anyone suggest a Big tomato, high in acid, and firm?
Comments (8)Well, since you capitalized "Big", I'll throw out a couple ideas for you. I think Pruden's Purple would be a superior tasting and generally larger tomato than Park's Whopper. The key would be to pick it just as it becomes pink, and you will find it to be a firm, delicious tomato with a great zing. The other one I can think of would be Russian #117. While it is heart shaped (although the shapes are highly variable when I grow it), once you slice it, you still get big round slices. It is a very firm, solid, tomato, with great taste, and it is certainly Big, with some fruit going into Very Big territory. I don't think either of them would be what somebody would call High Acid from a technical standpoint, but they sure as heck are delicious tomatoes that are also large and prolific....See MoreForgot to add fertilizer to my potted tomato seeds
Comments (1)David, fertilizer doesn't need to be added at the time of seed sowing, ever. Once the seeds have germinated and the plants are growing is when container grown plants require supplemental nutrition. HOWEVER! I suggest that you read the label of your choice of potting medium carefully. Labels can have important information, even the label on a bag of potting mix. Your potting mix has fertilizer in it. Good luck with that product!...See Morereadinglady
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