How to can fresh tomato products
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"Please refer to MU Extension publications GH1451, Safe Home Canning Basics, and GH1452, Steps to Successful Home Canning, for information on correct canning procedures. 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 method you use. Use 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. (For more information on citric acid, refer to MU Extension publication GH 1502, Freezing Fruits.) For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid."--First page.
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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.