31-08-2003, 05:42 AM
|
|
|
Re(2): tomato acidity
writes:
I've never heard that tomatoes didn't have enough acid to justify open
bath
canning. I've canned many different types (red only) and never gotten
sick.
The only thing I've heard is that the yellow tomatoes are a LOWER acid
than
red tomatoes. I think all tomatoes contain acid.
If you're still uncertain, why don't you contact Ball or Kerr and ask
them?
These are two manufacturers of canning supplies and I'm sure they must
have
some reference somewhere that indicates unsafe practices. Good luck and
let
us know what you find.
Actually, the new Ball canning book I purchased is where I read that lemon
juice needs to be added as there is no guarantee that today's tomatoes
have enough acid. They made no reference to a particular type of tomato
but included all in their recommendation.
The canning tomatoes directions indicates hot water bath (Pages 24-25 with
drawings). The directions for canning tomatoes include "Add 2 tablespoons
of bottled lemon juice or 1/2 teaspoon citric acid to each quart jar." I
didn't like doing it as it seemed likely to affect the taste of the
tomatoes but I did it anyway . . . it was not noticeable in the canned
product. Even if it had been, it certainly would be worth keeping my
family healthy.
Ball Blue Book, Guide to Home Canning, Freezing & Dehydration, Copyright
1995, 1997, 1998, 1999.
For questions, call (800) 240-3340
BTW, it says nothing about adding salt (or anything else) to tomatoes when
dehydrating (Page 106).
Hope this helps.
Glenna
|