GENERAL TOMATO CANNING INFORMATION

Michigan State University Extension
Preserving Food Safely - 01600872
10/13/97

GENERAL TOMATO CANNING INFORMATION


     QUALITY:  Select  only disease-free,  preferably  vine-
ripened,  firm  fruit  for canning.   CAUTION:  DO  NOT  CAN
TOMATOES FROM DEAD OR FROST-KILLED VINES. Green tomatoes are
more acidic than ripened fruit and can be canned safely with
any tomato procedure.                                       

     ACIDIFICATION:   To  ensure  safe  acidity  in   whole,
crushed, or juiced tomatoes, add two tablespoons of  bottled
lemon  juice  or 1/2 teaspoon of citric acid  per  quart  of
tomatoes.  For pints, use one tablespoon bottled lemon juice
or 1/4 teaspoon citric acid.  Acid can be added directly  to
the  jars before filling with product.  Add sugar to  offset
acid  taste,  if desired.  Four tablespoons of a  5  percent
acidity vinegar per quart may be used instead of lemon juice
or  citric  acid.  However, vinegar  may  cause  undesirable
flavor changes.                                             

     RECOMMENDATION: Use of a pressure canner will result in
higher quality and more nutritious canned tomato products.  


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