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Do you go for water bath or pressure canning? My book says that tomatoes may or may not be acidic enough for water bath.<br><br>
I don't have a pressure canner--and can't afford one right now--but I was given 50 lbs of tomatoes at our farmers market and need to get them preserved. Would water bath canning be alright?
 

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my grandmother did them in a water bath all my life and still to this day she will fix them this way...and so do i.i have never had any go bad just look for the signs of spoilage and make sure the seal takes and so on.when you open them be sure to smell them first and of course look for mold.alot of people will tell you NO WAY to do them this way but hey...the world did'nt always have pressure canners and people are still alive!just be careful!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue">
 

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All you have to do is add acid. I add lemon juice to all my canned tomatoes because most tomatoes these days are not acidic enough.
 

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we pressure can because it's faster and we have 2 pressure canners. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> The processing time in a water bath, according to my book, is ridiculous. 90 minutes or something.<br>
For a pressure canner, the time is a mere 20 minutes at 10lbs of pressure. Hey, when you do 1000 lbs/year the time really adds up!<br>
For the acidity issue, just add a TBSP (or two?) of lemon juice to each quart.<br>
We raw pack, no added liquid. just peel the tomatoes and cram them in a jar.<br>
Also, fun fact for you, tomatoes can be frozen whole. Just wash them, freeze them (on a cookie sheet works well) then put them in a bag in the freezer to use later. They come out all soggy and the peels slip right off. We thaw ours in a colander. That way, all the excess liquid drains away and we don't have to cook them down in our sauces for such a long time.
 

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I just canned tomatoes last week. The Ball book said 1 tbsp of bottled lemon juice per pint, 2 per quart. They say bottled because its acidity is more consistent than fresh lemon juice. Or you can use 1/4 tsp of citric acid.
 
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