Glenna Rose wrote:
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
Thanks Glenna, Penny and Pat. I have that BBB and also printouts from the
government canning people (too lazy to walk into the livingroom to verify
the name of the web site) but, since my parents never added acid I was
wondering why -I- need to. The last time I brought this up I was told that
it was because of the choice of varieties. I thought I'd try once again to
smoke out the names of the varieties that are acceptably high in acid that
no additional acid is required.
I am growing / preserving Mortgage Lifters this year. This variety has been
around for quite a while. I am growing them in very nice soil. What would I
have to do to get the acidity levels in the tomatoes to an acceptable level
for canning?
In other words, if my parents could do it, why can't I?
Bill
--
Zone 8b (Detroit, MI)
I do not post my address to news groups.