Re: [CH] tomato preserving
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Thu, 10 Aug 2006 17:13:27 -0700
Margaret,
Your post about canning tomatoes greatly concerned me as I make many
sauces and can each year using the water bath method. My Ball Book is
3 years old so I contacted Jeanne, a friend who has a canning list and
is truly up on these things. Here is her answer:
Hi Mary-Anne. No, that is not correct. You may use a pressure canner
but the current BBB says pints 40 minutes or quarts 45 minutes in a
boiling water canner. I am not sure what the timing is for pressure
canning them. I have the current BBB and just looked it up.
Love and hugs,
jeanne
So rest assured we are totally safe canning them in a water canner, of
course the lemon juice is required, as so many can hybrids.
Mary-Anne
On 8/10/06, Chet Bacon <chet@chetbacon.com> wrote:
> Tony - University of Neb has some good hints on veggie preservation.
> http://www.ianrpubs.unl.edu/epublic/pages/index.jsp?what=publicationD&publicationId=529
>
> You can find other preserving cautions off my chile page as well - some
> are old (guess I should maintain the damn thing more often )..
>
> http://www.chetbacon.com/hotlinks.htm
>
> cheers and beers mate
> Chet
>
>
>
> Margaret Lauterbach wrote:
>
> > Sorry, Tony, but this method isn't safe for preserving tomatoes. Many
> > tomatoes of today are low acid, so home economists urge that you add
> > lemon juice to acidify the tomatoes, and they should be canned
> > according to safe guidelines. A current Ball Blue Book or Kerr
> > canning guide will have times for pressure canning tomatoes. I don't
> > even think they recommend water bath canning any more. Margaret L
> >
> >
>
>