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!
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.
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.
Canning tomato soup
Posted - Aug 23 2010 : 4:03:42 PM
