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I have to respectfully disagree about not adding lemon juice or vinegar to canned tomatoes. Tomato products, though acidic, can vary in acidity. That is why it is recommended to add lemon juice, vinegar or citric acid to tomato recipes that are to be canned, whether done in a boiling water canner or pressure canner. Here is a link to the USDA's canning publications:
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becky66Tomato products, though acidic, can vary in acidity.
Agreed Becky. The newer tomato varieties have been developed to be less acidic. That has changed the recommendations for canning some.
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Wow, guess I gave wrong advise, sorry about that, it was not intentional.
I have never canned tomatoes because my stomach does not like acidic foods.Can eat part of a low acid one raw now and then but that is it.
Thanks for correcting my mistake.
Well it would have been correct advice not long ago. I think it's really only been the last 10 years or so that they've changed their thought process on this.
In the Pacific NW it's closer to 20 years that we have been told we MUST acidify and pressure canning (yes, with a dial or proper weighted gauge) has been strongly advised. I am guessing our short summers lead to a lower acid content. Fortunately, most people cook tomatoes after they're opened so I haven't heard of any cases of botulism from home canned tomatoes.
Meatless tomato canning should not be done by pressure. Pressure steam reaches at least 242 deg's F. to eliminate the possibility of botulism in low acid foods. That temperature destroys the Vit. C in tomatoes. Only waterbathing is recommended. However, as a clarification, many varieties of todays tomatoes have a ph that is not acid enough for water bath canning, UNLESS, bottled lemon juice, citric acid is added. Jet Star is one variety of tomato, that I know of, that is not acid enough, according to our local Univ. Extension Service. I use vinegar in most pickling recipes, however, I do not like vinegar in my quart jars of tomatoes. Fresh lemon juice for added acidity is not recommended as the acidity of fresh lemons is not consistent. Bottled lemon juice acidity is consistent.
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