How to can fresh tomato products
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"Select only firm, disease-free fruit for canning; vine-ripened varieties are best. Tomatoes used to be considered an acidic food, but most of today's varieties are low-acid. To safely can tomato sauce or whole, crushed or juiced tomatoes, add an acid regardless of what kind of canning apparatus you use. Use 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid. You can use vinegar -- 4 tablespoons of 5 percent vinegar per quart -- instead of lemon juice or citric acid, but vinegar can cause undesirable flavor changes. You can add sugar to offset an acidic taste. Carefully follow directions in this guide when canning tomatoes to prevent growth of Clostridium botulinum, the bacterium that causes botulism food poisoning. If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they produce a toxin that can be fatal. Refer to MU Extension publication GH1451, The Basics of Safe Canning, for information on correct canning procedures."
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Archive version. For the most recent information see extension.missouri.edu.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.