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?
Lemon juice? High enough temperature and time is necessary but not lemon juice. Good seals on the jars and that’s it.
I’ve never yet put lemon juice in my canned tomatoes.
Get a Ball Blue Book. It is the Bible on canning food.
I’ve never heard of putting lemon juice in tomatoes as you are canning. Just a bit of salt.
No, you don’t need to pressure can tomatoes, it ruins the texture, IMHO. The only thing I ever pressure can is green beans. Here’s a tip not found in the Ball Blue Book, it is perfectly safe to can your beans whole. All the recipes call for cut beans, but I prefer whole. I called Ball once about this and even the phone operator couldn’t answer my questions. But after 15 years of pressure canning whole green beans, I have never had a jar go South.
And she wanted so much to be the big expert...
/johnny
And you’ve made a couple of very public posts showing you are a jerk..take a chill pill and try being a bit nicer.
/johnny
Anyone with experience and knowledge can help those who are simply ignorant, but nobody, especially not I, can “help” those who are demonstrably and willfully stupid.
All of the suggestions that I have ever read WRT lemon juice were for things like potatoes and apples, that tend to turn brown without some acidity added.
Tomatoes definitely do not have that problem.
Some of the old Ball Blue books have the tastiest recipes. If you can regularly, you know what I mean, you can merge the two very nicely without safety concerns.
P.S. I liked your lunar cycle time of the month post...very well conceived.
It did not used to matter.Then it was the orange or yellow tomatoes that were low in acid. But recent years even red tomatoes have been bred specifically to be low acid. Certainly lemon juice will work as well as vinegar.
It totally depends on the tomatoes. As has been posted, the safest thing besides using them in cooking quickly- would be to start over- new flats. It does sound like you have your hands full. Good luck with the little one coming.
Looking through seed catalogues, I have come across varieties that are mentioned as being "old fashioned" canning types, higher in acid: varieties such as Old Brooks and Bonnie Best.
Thanks for your valuable advice as to how to react appropriately to posts on this website!
I will certainly give it all the serious consideration it deserves.
There are some seed catalogs that contain a wealth of information. I received two catalogs this year that were half an inch thick and full of information.
No, I am not a sufferer of PMS.
Do you have any more valuable advice to add to this random chat thread, regarding the safe home canning of vegetables?
Figured you would you reprobate.
Because I said there was no need to add lemon juice to tomatoes when home canning them?
Are you lost in Internet space?
You didn’t hurt my feelings, you don’t have such power. What sickens me is your sanctimonious attitude, a trait shared by many “new” Freepers. Worthless scum of the internet, like internet clap.
That was a little snarky ???
There is debate whether newer tomato varieties are acid enough to safely can without lemon juice...
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