tomato canning question...

[snugglebug14]

So I've canned tomatoes in the past and I have two pet peeves. One is that I hate dipping them in hot then cold water to remove the skins. Can I just chop them up and can them? Also the recipe I used last year had mr add water and it cam out way to watery...do I need to add liquid? Last qyestion...I know if you do a water bath you need to add lemon juice, how much does that effect tatse? thanks

[MissMommyNiceNice]

You can find no water added pack recipes. I was just looking at one in the ball complete book of canning. You need the lemon juice to keep them from turning. It doesn't affect the taste in my experience.

[tankgirl73]

When I can tomatoes just as tomatoes, I do peel the skin off. It's a pain, but the skins do get in the way and kind of get gross and stuff. I don't bother coring or seeding like some do, just the skins.

When I chop them up for salsa, however, the whole thing goes straight in. So my salsa is actually less work that whole tomatoes heh.

I haven't done added-water canning, I do the method where you pack the whole or half tomatoes in tight and squeeze them until they're soaked in their own juices. You can also add tomato juice if you prefer.

And I decided to use citric acid instead of lemon juice. Nothing wrong with the lemon juice, but the citric acid just 'feels' more like it's 'pure' tomato to me. Absolutely no taste issues.

Instructions on quantities, processing times, different methods (ie, water pack vs juice pack, whole vs puree, etc etc ) are all here:

http://www.uga.edu/nchfp/publication...gGuide3_06.pdf

[birthgreeter]

Originally Posted by snugglebug14

One is that I hate dipping them in hot then cold water to remove the skins. Can I just chop them up and can them? Also the recipe I used last year had mr add water and it cam out way to watery...do I need to add liquid? Last qyestion...I know if you do a water bath you need to add lemon juice, how much does that effect tatse? thanks

Leaving the skins on is fine. It is a personal choice about the taste and texture of the product when you use it. The skins add vitamins and fiber. But for some people, they do not like that texture or taste. So go ahead and just chop them up and add to the jars!

I do not add water to mine, unless I will use them for a 'stew' then I might add about a 1/4 cup or less. (gives extra moisture to the stew) You do not need to add liquid at all.

Lemon juice is important for the pH. (or use a citric acid) Yes it can affect the taste. I would try one quart as a 'test'....see if I like it and if you do not, get the citric acid.

Tomatoes are considered to be acidic, but with today's hybrids and such, many are lower in the acid. So it becomes a safety issue- If you pressure can them, you do not need to add the lemon juice. For the water bath method, you do.

Now does this mean the older-or heirloom variates have enough acid? I would still add the lemon juice or the citric acid. Just to be safe.

Different types of tomatoes have a different pH level.
Tomatoes and cucumbers and the products you make with them need to have an acidity level of 4.6 pH or lower to prevent the growing of the microorganism Clostridium botulinum, that causes botulism. The lemon juice really makes this difference. But again, if taste of lemon bothers you, change to adding the citric acid.

[cschick]

If you don't skin them, you're going to end up with little curled-up pieces of tomato skin in whatever you make with them. (When you cook the tomatoes, the skin falls off an curls up.) The skins can also add a touch of bitterness to whatever you're cooking. If that's not something you mind, then there's no reason to skin them.

[pampered_mom]

Another consideration when using citric acid is that a good deal of it is going to be corn based meaning it's likely from GMO corn if that's a concern for you.

[jenniepaige]

I'm so glad I read this thread! I was considering canning tomotoes this year but I didn't know it was so involved. Maybe next year.

[Owen'nZoe]

In the Canning 2009 thread, there is a recipe for canned roasted tomatoes (I think it is on page 3 of the thread). If you don't want to leave the skins on, this might be an alternative for you - you grill or broil the tomatoes, then slip the skin off. It was very quick and easy. Also, the recipe calls for no added water.

[Kiltie Girl]

We did take the skins off this year (for the first time after doing tomatos for about 4 years), but we did it a bit differently. We threw the tomatos through DH's food grinder/meat grinder. Then I had picked up this antique-thing that looks like a food grinder/sieve with a crank on top that turns a little plate in the bowl. Put the chopped up toms in that and cranked away. The tomato meats went through the sieve and the skins and seeds stayed out. Then as you cooked it, the tomato thickened back up.

It probably wouldn't work if you wanted chunky tomatos, but it was wonderful for sauce!

[mamadelbosque]

We just dice them all up and stuff into jars (use a tamper to pack them down tight), and add a little salt (1/2 tsp for quarts), and proccess. Taste wonderful

ETA: we use a pressure canner to avoid adding lemon juice/citric acid.