Canning, anyone?

[bambu101]

Here is some information about safely canning tomatoes at home in a water bath canner (instead of a pressure canner):

"Canning Tomatoes
Only boiling water or pressure canning methods are recommended for canning foods. Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning 1994). The risk of botulism poisoning determines the choice of either boiling water or pressure canners for canning foods. In foods that are acid (pH 4.6 or lower) the microorganism that causes botulism cannot grow. Therefore it is safe to use a boiling water bath canner. All other foods must be canned using tested pressure canning processes (Ensuring Safe Canned Foods).

Tomatoes for many years were considered high acid. However, new varieties, over-mature fruits, and tomatoes from dead or frost-killed vines may have a pH greater than 4.6. The USDA and University-based researchers have determined that to ensure a safe acid level for boiling water canning of whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5-percent-acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes."

As long as you aare careful and follow recipes precisely, canning tomatoes is safe. I would rather can at home as much as possible instead of worrying that the produce I just bought at the supermarket has e-coli or salmonella contamination.

We are fortunate to live in the midst of a watershed area (12,000 acres)where there are many abandoned homesteads from the late 1800's, with apple trees and Concord grapes everywhere. I am planning on gathering some apples this weekend for applesauce.

[OakLeaf]

Yep, that's not a change actually. I'm still using the 1976 edition of Putting Food By, and although I believe processing times have gone up since then, she recommended citric acid even way back then. (It's great to have around the house as a cleaning solution too so I buy it in bulk!)

IMO the key is to be religious about using PERFECT fruit. Touch wood, I've never even had a case of flat sour spoilage. Any tomatoes that aren't perfect get sauced and frozen. (1 pint of sauce in a 1 qt ziploc, they lie flat and stack once frozen, saves a ton of space in the freezer!)