Is canning tomatoes a cooking or garden topic? LOL
Somebody here said they did it with salt (some say lemon juice).
I would be a first-time canner with no pressure devices; counting on the cooling of the hot liquid to vacuum-seal.
It can’t be that difficult; folks were doing this in the 1930’s and before.
All advice appreciated. I won’t have a lot but want to try if I am able.
If you haven’t done much canning - I have done very little, myself - I would suggest the Ball Canning website, full of information:
http://www.freshpreserving.com/canning-101-getting-started.html
There’s also ‘The Bible’:
I use citric acid because you don’t get that lemony taste from lemon juice.
I’ve pressure canned and water bath canned tomatoes. You can get a seal on most foods with just beat, but that alone doesn’t make the food safe. The point of canning isn’t just the seal, but to kill any microorganisms before the sealing by heating the food to a required temperature high enough to kill the bacteria.
I have canned for years, and if you want to can your tomatoes you must use bottled lemon juice or bottled citric acid (found with all the canning supplies). Tomatoes vary in their acidity, and are treated as borderline. Although I’ve pressure canned tomatoes in the past, they are just fine in a water bath. For added safety, things like canned tomatoes or green beans should be boiled prior to consuming. Get yourself the Ball Blue Book. It’s a great tool for both new and experienced canners.
Three words -
Ball Blue Book
Ball Blue Book
Ball Blue Book
Ball Blue Book
Ball Blue Book
Ball Blue Book
Ball Blue Book
If you have lots of tomatoes, try your hand at tomato preserves. They’re soooo good. But again, Ball Blue Book.
We’ve talked about canning in the gardening thread before. I have been canning for over 40 years. Water bath and pressure canner. It’s easy! I think Ball has a very good site.