Canning Tomatoes - Mothering Forums

Forum Jump: 
 
Thread Tools
#1 of 9 Old 10-09-2007, 10:58 PM - Thread Starter
 
Lizzo's Avatar
 
Join Date: Jul 2005
Posts: 1,434
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Ok I have 25 lbs of tomatoes.
I need to know:
1- do I have to use lemon juice or citric acid? If so, do you use bottled lemon juice(like my recipe says) or your own fresh squeezed.
2- what is your recipe for canned tomato sauce?
Thanks!
Oh- and anything else you'd like to add would be greatly appreciated!
Lizzo is offline  
Sponsored Links
Advertisement
 
#2 of 9 Old 10-09-2007, 11:49 PM
 
janinemh's Avatar
 
Join Date: Apr 2006
Posts: 247
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Yup, you have to use some sort of acid. It helps prevent botulism. I use vinegar... but I think I read that bottled lemon juice will get you a more reliable acid level than squeezing your own. As for tomato sauce, I usually just can the tomatoes whole (blanched for a minute and peeled) then make sauce fresh when I want it.
janinemh is offline  
#3 of 9 Old 10-10-2007, 12:53 PM
 
snowbunny's Avatar
 
Join Date: May 2005
Location: The Mountains
Posts: 1,564
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I don't use any acid, but I pressure can them also.

I blog traditional foods and Weston A Price at Nourished Kitchen. See my healthy recipes.
snowbunny is offline  
#4 of 9 Old 10-10-2007, 01:52 PM
 
loftmama's Avatar
 
Join Date: Feb 2004
Location: in a hammock with a book
Posts: 3,186
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
oh this is perfect. my dh is picking up a bushel of tomatoes today. i think we're going to ferment about 1/3 of them using the NT fermented salsa recipe, but i'm a little fuzzy on what to do with the rest. some questions:

1. do you think lime juice will work just as well as lemon juice if used in equal proportions?

2. when you can the tomatoes whole (after blanching & peeling) do you just put them in a sterilized jar with a bit of vinegar/lemon/lime juice? what about whey?

3) anyone make tomato paste?


4) freeze them?


TIA!!!

Homeschool Planet http://planethomeschool.net
loftmama is offline  
#5 of 9 Old 10-10-2007, 08:26 PM
 
janinemh's Avatar
 
Join Date: Apr 2006
Posts: 247
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
For canning whole tomatoes I blanch, peel, cut out the stem/core bit at the top then pack them into jars which have your acid in the bottom. I fill the jars with tightly packed tomatoes to an inch from the top, put on lids and boil the jars in a water bath for 45 minutes (you'll want to check water bath times in a canning book and make sure you are doing it long enough for your jar size) And I think that as the pp said, with pressure canning, you don't need to add acid.

Take the jars out of the bath and wait for them to seal before putting them away. You can tell the lid has sealed when it is caved in at the top.
janinemh is offline  
#6 of 9 Old 10-10-2007, 10:36 PM
 
erin a's Avatar
 
Join Date: Mar 2006
Location: canada
Posts: 240
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I can them whole in similar fashion as pp using bottled lemon juice to prevent botulism. I also freeze some and this is ALOT easier if you've got the freezer space - just stick them in the freezer whole, skin and all. When you want to use them the skins will slip right off if you run them under warm water for a few seconds.
This is how I do my tomatoes (whole either canned or frozen) and then when I want sauce I just make the sauce fresh from the whole tomatoes. This way I can also use them for soup, chili, etc.
erin a is offline  
#7 of 9 Old 10-11-2007, 06:48 PM
 
loftmama's Avatar
 
Join Date: Feb 2004
Location: in a hammock with a book
Posts: 3,186
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
oh wonderful. thanks!

i'm trying to make salsa, but i can't find jalapenos anywhere, so i'm just going to can the tomatoes the way you all are doing it with either lemon juice, lime juice, or whey. that's all you do, right? how much liquid do you put in the container for a pint or quart?

TIA!!

Homeschool Planet http://planethomeschool.net
loftmama is offline  
#8 of 9 Old 10-11-2007, 07:20 PM
 
janinemh's Avatar
 
Join Date: Apr 2006
Posts: 247
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I do about a tablespoon of vinager per quart.
janinemh is offline  
#9 of 9 Old 10-12-2007, 06:37 PM
 
loftmama's Avatar
 
Join Date: Feb 2004
Location: in a hammock with a book
Posts: 3,186
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I'm sorry if I've hijacked this thread! I've re-posted all my nutty questions in a new thread here:

Help! Fermenting/Canning Tomatoes for Salsa Later


Thanks for all your help, mamas. I know you're busy, too!

Homeschool Planet http://planethomeschool.net
loftmama is offline  
Reply

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off