Posted on 08/22/2013 6:11:18 PM PDT by goodwithagun
Pop lids, add juice, re-water bath? Keep as is, drop sealed jars into pressure canner? Live dangerously?
Be careful throwing that pressure cooker stuff. You are inviting a visit from the Feds.
This is why I refrain, cause some random freeper assures me that they will eventually be a blessing. ;)
In this case, from a food safety perspective, risk is moderately low, results could potentially be catastrophic, and the fix is easy. If I was going to be feeding it to my grandkids, I'd check the pH, if it's just for me, pressure can and forget it.
/johnny
/johnny
My mother never put anything, including lemon juice, in with canned tomatoes.
Leave ‘em be. They’re fine.
Wipe the snottiness off your own face.
If you counted the “pops” on the seals of your canning jars, you pressure-canned them, via boiling.
Whether you cut the time involved by using a pressure cooker to reach the correct temperatures or not...well that would depend on your skill level.
Since you are ignorant enough to think lemon juice is required in “canning”, you might also be ignorant enough to insufficiently fill a quart jar.
It wouldn’t be the first time I came across someone who thought they knew what they were doing...while they were incubating a batch of botulism.
But go ahead, feed that home canned stuff to your kids.
You know exactly what you are doing...and yet you made a very public point of posting that you didn’t know that lemon juice is not required...
Why not just add the lemon juice when you actually use the tomato juice?
Pressure canning requires elevated pressures, generally from 5 to 15 psi above atmospheric.
Hot water bath canning does not require a pressure vessel and is done at atmospheric pressure.
Both types of canning will cause the lids to 'pop'.
/johnny
Yep but, it does make sense to flavor to taste.
I’d probably add basil to mine but, for now, I’m just buying it canned.
I have the supplies for canning but, haven’t been inclined to do such for now.
Reminds me though; I need to get a couple pair of those canning pliers for safety.
I figured I’d just some other tool and repurpose it but, they don’t cost anything and are suited specifically for that job.
Headed to Wally World.
Wow. Snotty and witchy. I’m only using a “w” so this won’t get pulled. Pops mean nothing. I’ve had lids pop while waiting to be put into the water bath. Pressure canning only occurs with a pressure canner. Water bath does not create pressure. If you think otherwise, you might want to think of what you’re feeding your kids. Now piss off.
funny chicken coop story: my great grandmother on my fathers side came here from Italy...my fraternal grandfather died when my dad was 8YO so his mother worked morning, noon and night to make ends meet while his grandmother stayed home and took care of the house as well as my father and his brother and sister....she also had a chicken coop in the backyard...
my dad always told us stories about “having fresh cooked (killed) chicken every night for dinner”....
of course my mother tells the story about the first time she went to meet my father’s family and all of a sudden, out of the blue, from the backyard comes a chicken running with no head (evidently they stay alive a while after the beheading) it was running around, well, like it just lost its head...
years later, when my parents were divorced after 19 years of marriage my mother would say “it was a sign- i should’ve had him put me in the car and take me home!!”....
I’ve never put lemon juice into tomatoes I’ve canned — and I’m still alive and kicking.......
And I never posted that I didn’t know lemon juice was required, I posted that I forgot to add it. Your reading comprehension is as good as your knowledge of pressure. Yikes.
You are being outrageously rude to someone who asked a simple canning question. Keep the acid in the tomato.
Ditto
Please do a bit of research - lots of the “low-acid tomatoes” are just foolish hype.
As long as you are not adding all sorts of other low-acid veggies to your tomatoes, there is no need to add lemon juice. All tomatoes fit to eat have enough acid to be ok in a regular home canner, and you do not need a pressure canner for these.
But, if you are adding meat & low-acid veggies to make fancy sauces - then you should pressure can.
Been canning for 50 years, and would never buy or grow “low-acid tomatoes” - in my humble opinion, these are just an advertising gimmick. No tomato worth eating is truly “low-acid”.
Do some googling on this, it will be enlightening about how we are manipulated - and, get some good books on safe home canning if you are a newbie. And, God bless you if you are!
Learn to grow your own tomatoes from seed, know what you are growing, and why, and keep the knowledge alive.
There are way to many young women out there who don’t even know how to microwave properly, never mind how to grow their own food, preserve it, and be ready for the dark days to come.
We need more ants, because the grasshoppers are running rampant, and us old ants can’t keep up with them all. Winter is coming, even though the ‘hoppers can’t fathom an end to August.
I just canned about 8 qt. jars of tomatoes this morning. They are Better Boy tomatoes. I followed the steps in both my Ball and Kerr canning books. Neither calls for lemon juice, only a tsp. of salt. I did a water-bath canning, they all sealed and I am not worried about anything. I’ve always done it this way and never had any trouble.
Small harvest? Small batch? Boil it to times.
Decent harvest, larger batches, use the pressure cooker to save time, and maximize productivity.
I will never forget the time I was invited to the home of one of my very young liberal USAF Lts, to celebrate her fall harvest of the acre or so of garden she and her unemployed dependent husband had busted butt all summer to produce.
An entire basement area shelving unit, full of very pretty color coordinated “home canned” vegetables.
Row upon row of half filled quart mason jars, perfectly portioned sized for a dinner for two.
When I told her what they did wrong, and that they would certainly get sick and could possibly die, if they ate any of that stuff, all of the sudden, it was my fault that they were idiots!
Now, you can keep on feeding PC BS to ignorant people if you want.
Like-its all good, like, they are trying..so just don't worry, and like be happy crap./sarcasm/
.
Boil them for 10 inches?
Sorry, couldn’t resist.
I am not feeding PC BS to anyone.
You are having issues with being rude tonight. Perhaps it's a bad time for you, since the full moon was just yesterday.
/johnny
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