Food Preservation

Comment

Comment by Reiny Rizzi on September 12, 2011 at 3:02pm

Does anyone have some sugestions how to preserve figs, besides cooking jam or mustard

Comment by Linda Ziedrich on September 12, 2011 at 1:16pm

I've just found an abstract of what may be the single study on which the USDA has issued its recommendation to add acid to home-canned tomatoes. Here's the citation: I. D. Wolf et al., "The pH of 107 Varieties of Minnesota-Grown Tomatoes." Journal of Food Science v. 44, no. 4 (July 1979), pages 1,000-1010. The abstract says that only one variety, Ace, exceeded 4.6 pH when ripe, but that twelve other varieties exceeded 4.6 pH when overripe. The other varieties aren't listed in the abstract, but I found them in another online forum: Beefmaster Hybrid, Big Early Hybrid, Big Girl, Big Set, Burpee VF Hybrid, Cal Ace, Delicious, Fireball, Garden State, Royal Chico, and San Marzano.

I have never again planted San Marzano since I found mold growing inside what appeared from the outside to be perfect fruits. You can tell this tomato is low in acid because it tastes like cotton.

The most important lesson of the Minnesota study, I think, is that you shouldn't can overripe tomatoes. It's very hard, anyway, to draw a clear line between an overripe tomato and one that's starting to rot. Overripe tomatoes should go to the chickens, hogs, or compost heap, not into canning jars.

Comment by Linda Ziedrich on September 12, 2011 at 12:40pm

I've been told that only a couple of tomato varieties have been identified as sometimes dangerously low in acid, but I don't know which varieties they are.

If your tomatoes seem bland but you'd rather not add lemon juice, I recommend either checking the pH (with a pH meter) or adding citric acid instead of lemon juice. The recommended amount of citric acid is 1/4 teaspoon per pint or 1/2 teaspoon per quart.

Comment by Harriet Fasenfest on September 9, 2011 at 9:13am

As the doctrine goes. Put a tablespoon of lemon juice per pint of tomatoes and two tabl. per quart. That makes them "safe" for boiling water canning. It is not necessary for pressure canning. The doctrine suggest "real lemon" lemon juice as in the brand but I don't do that since I'm a conspiracy theorist and think they just got extension to use their brand name. I mean a lemon is a lemon and how much stinking acid do you have to put into a tomato? But follow your own heart and comfort on that front. As for why some tomatoes are more acid then others, Janet and Lydia are on the right path. It is about hybridization and the variances of growing conditions across the country. Extension must set rules that are good for everyone. So lemon juice in canned tomatoes when using a boiling water canner is the rule.

Comment by Janet Rybacki Buechler on September 9, 2011 at 9:00am

I think there are a lot of homegrown tomato plants out there that have been hybridized and may not have enough acid content.

Comment by Christene on September 9, 2011 at 8:28am

Lynda

 

Dh found and article that said tomatoes that weren't heirloom didn't have enough acid for a hotwater bath.  I think they are referring to store Hot House tomatoes where I put up all my naturally sun ripened tomatoes but I thought I would check,

Comment by Lynda Reynolds on September 8, 2011 at 9:00pm

I use both a pressure canner and my hot water bath canner when I process tomatoes.  I usually can up to 100 pounds at a time and need all my "equipment".  I don't know why you wouldn't be able to use either one.

Comment by Christene on September 8, 2011 at 8:36pm

Is there a reason not to use a hot water bath when canning tomatoes.  That is what ball says in there book but have heard conflicting reports.

 

Comment by William Miller on August 31, 2011 at 3:10pm

no ma'am, Lye is definitely what im inquiring .... i may be mistaken, i know its used for pecan farming and curing olives of course... ill have to check with Essential Depot, Maybe they will have some more information about it...

Comment by Linda Ziedrich on August 31, 2011 at 2:40pm

I'm not familiar with other uses of lye in food preservation. You're not thinking of lime, are you?

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