How to can fresh tomato products

Abstract

"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.