Canning Tomatoes ( Part 2 of 2 )

See http://www.urbanhippy.ca/canning/tomatoes for details

Category:

Education

Tags:

• Canning
• Tomato
• Urban
• Hippy
• Frugal
• Preserving

[wholeNwon]

Well, actually, as a bacteriologist (doctorate-1971), I do have some knowledge of the matter. Certainty of acidification reduces the likelihood of germination of the ubiquitous C.botulinum in the anaerobic environment achieved by pressure canning. To achieve the 240 deg.F required to kill the spores requires 11 lbs/in2 at sea level.

Botulinum exotoxin is heat labile and can usually be destroyed by reheating the food before consumption. USDA advises addition of acid before pressure canning.

[hippyurban]

@wholeNwon - well, my apologies, as it seems I'm the one who does not know what he is talking about. This looks like something new in the guides - all the more reason I should follow my own advice and read the latest material available. I have not yet had a chance to review the new 2009 guide. It contradicts some of the older material (1994) I am familiar with, which very clearly stated that you cannot make foods safer by acidifying them before canning (which did not make much sense to me)

[hippyurban]

@wholeNwon - p.s. what still does not make sense to me is why they recommend acidifying tomatoes, but not things like beans and asparagus. Any idea why that might be the case? 

[wholeNwon]

It's safest to add citric acid to each jar of tomatoes even if you measure the pH. Even commercial processors do that. Botulism is an equal opportunity killer.

[hippyurban]

@wholeNwon - nonsense. Sorry, but you do not know what you are talking about. With pressure canning, pH does not matter. That's precisely why you use pressure canning.

[conker2756]

Once your done canning them, where do you store them and for how long?

[hippyurban]

@conker2756 - store them whereever you store canned goods from the supermarket, though a cooler place is better. They keep for 3-4 years at least. Longer if you have a cool place.

[adobo888]

@hippyurban This is the best video so far I have found on how to can tomatoes. He is very efficient and very concise. This man must be an experienced teacher. Except you can tell he doesn't spend so much in the kitchen. He almost burnt his poor fingers with the hot jar. Yes, use your gloves. He later realized. He made me laughed. Thank for that. What a guy! I truly admire men of such. He helps in the kitchen. Excellent video. Nice job. Love the sharpness of your camera. Thanks.

[bitzman1440]

How long do you process the jars?

[oaklandoomega]

Right tighty retard.

[wholeNwon]

@hippyurban I don't know with certainty since I never did food lab work, but would GUESS that it's a taste quality issue. Small adjustments in pH for tomatoes is required but large adjustments would be needed for beans. However the USDA states that ALL low acid, pressure canned foods be boiled for at least 10 min. prior to eating to try to inactivate any botulinum toxin! No recipes approved before 1989 should ever be used.