| T O P I C R E V I E W |
| quiltin mama |
Posted - Aug 23 2010 : 4:03:42 PM
I was watching a cooking program the other day where they were cooking down pureed tomatoes and canning it up. They didn't add anything else into the tomatoes before canning because as they said, " tomatoes are a high acid food." And that's what I did. But in all my canning books it talks about adding citric acid or lemon juice. Can anyone help me here? What has been your experience?
Thanks ladies!
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| 3 L A T E S T R E P L I E S (Newest First) |
| quiltin mama |
Posted - Aug 23 2010 : 5:15:53 PM
Bummer. Well, at least I just made 3 qts without it. Good thing I have citric acid in the fridge!!
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| wild daisy |
Posted - Aug 23 2010 : 4:57:44 PM
We can homemade tomato soup but we do it in the pressure cannier. I have also heard that today's tomatoes don't have enough acid to be sure they are safe. I don't like to get food poisoning.
Madelynne
johnandmadelynne.blogspot.com |
| Laila |
Posted - Aug 23 2010 : 4:11:22 PM
I never used to add anything when I canned tomatoes but I have read that today's tomatoes don't have as much acid as they did years ago so now I put realemon juice in the jars before I add the tomaotes. This is the third year I've done this and everything is fine. I add 1 T. to each jar. Hope this helps you.
Laila |
