Advice - I canned tomatoes without lemon juice
mstywoods
12 years ago
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Comments (12)
digdirt2
12 years agomstywoods
12 years agoRelated Discussions
Lemon Juice in Tomato Sauce
Comments (9)There are several recipes for tomato sauce in the Ball Blue Book and in the Ball Complete Book as well as recipes on the Ball website. So I can't tell which one of them you used based on those ingredients. I don't find one off hand that calls for only 15 lbs. of tomatoes. But given the source, assuming you followed it to the letter with the exception of the lemon juice, than all I can tell you is that some wouldn't worry about it and the choice is yours. 15 lbs. can't make much sauce so personally I'd just stick the jars in the fridge and plan on using it tomorrow night for supper. Make a big pot of spaghetti. It isn't a question of them going bad. It is a question of it being safe to eat after sitting on the shelf. Acidity doesn't remain stable over time on the shelf so this isn't shelf storage safe. Plus this time of year, store bought tomatoes don't make very good sauce anyway as you have discovered. And it definitely isn't sufficiently acidic, especially with the garlic and the onions added, to be safe for gift giving. Please don't. It's best to stick with high acid foods like fruits, jams and jellies, and relishes when it comes to gift giving. That way you know they are safe to give. Dave PS: Sour only equates to acidity on our taste bus, not in the canning jar....See MoreCan I sub lime juice for lemon juice?
Comments (13)Instant pectin? There is powdered pectin or liquid pectin. Which form and brand name do you have? As a general guide you can add powdered pectin to any recipe but not liquid pectin. But normally it is used only when specified by the recipe. They are not interchangeable. You can use fresh lime or lemon juice when making jams and jellies because they are not there for safety reason (with a couple of exceptions). They are included to make the jam/jelly set. But when the lemon/lime juice is used for acidification reasons, such as when canning tomatoes, then bottled juices only. Fresh lemons and limes have a wide range of pH, bottled juices are stabilized with a fixed pH. Dave...See MoreCan I directly pressure can fresh raw tomato juice?
Comments (2)So you are doing sauce rather than juice as in your title right? Thicker. Except where raw packing instructions are given, the processing times are calculated based on hot ingredients and hot jars going into the PC to begin with. So the processing time wouldn't be long enough if you don't first heat the sauce as recommended. How much additional time would be required is approx. 5-10 mins. Dave...See Morelooking for vegetable Juice, tomato soup, seasoned tomato juice
Comments (34)Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer...See Morereadinglady
12 years agoLinda_Lou
12 years ago2ajsmama
12 years agoPaul Bohland
2 years agocanfan
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2 years agomstywoods
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