Comments on: Canning Tomatoes (the basics) http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/#utm_source=feed&utm_medium=feed&utm_campaign=feed Adventures in Growing, Making, Preserving, and Eating Food Wed, 16 May 2012 19:20:29 +0000 hourly 1 http://wordpress.org/?v=3.1 By: dorisandjilly http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-11188 dorisandjilly Tue, 17 Apr 2012 18:32:03 +0000 http://dorisandjillycook.com/?p=699#comment-11188 Sorry for the delay in my response (the blog is no longer sending me notifications, for reasons I cannot fathom). This is normal. It's called siphoning. If you looked around the base of the jars, you probably noticed a little bit of red liquid on the counter. So long as the seal is good, a little siphoning is nothing to worry about--but do use those jars first, as the product is more vulnerable to oxidation. This affects taste and texture but not safety. Sorry for the delay in my response (the blog is no longer sending me notifications, for reasons I cannot fathom). This is normal. It’s called siphoning. If you looked around the base of the jars, you probably noticed a little bit of red liquid on the counter. So long as the seal is good, a little siphoning is nothing to worry about–but do use those jars first, as the product is more vulnerable to oxidation. This affects taste and texture but not safety.

]]> By: Tony http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-10943 Tony Sat, 31 Mar 2012 19:43:28 +0000 http://dorisandjillycook.com/?p=699#comment-10943 My wife and I put up our first tomatoes last night. We made sure the liquid level was within one-half inch of the top cooked for the 40 minutes and went to bed satisfied we had followed the directions. Woke up this morning and several of the quart jars liquid level had fallen one-half to one inch. Is this a problem? If the answer is yes, how do we correct our mistake. My wife and I put up our first tomatoes last night. We made sure the liquid level was within one-half inch of the top cooked for the 40 minutes and went to bed satisfied we had followed the directions. Woke up this morning and several of the quart jars liquid level had fallen one-half to one inch. Is this a problem? If the answer is yes, how do we correct our mistake.

]]> By: canning tomatoes http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-7977 canning tomatoes Mon, 04 Apr 2011 05:15:40 +0000 http://dorisandjillycook.com/?p=699#comment-7977 Thank you so such for a very informative article about the basics of canning tomatoes. Just ensure that you follow the procedure properly to avoid bacterial growth. Thank you so such for a very informative article about the basics of canning tomatoes. Just ensure that you follow the procedure properly to avoid bacterial growth.

]]> By: dorisandjilly http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-7197 dorisandjilly Sat, 21 Aug 2010 21:50:07 +0000 http://dorisandjillycook.com/?p=699#comment-7197 Sarah, they should totally last. Next time, leave the lid on the pressure-canner for a long, long time before opening. Sarah, they should totally last. Next time, leave the lid on the pressure-canner for a long, long time before opening.

]]> By: sarah http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-7194 sarah Sat, 21 Aug 2010 14:29:26 +0000 http://dorisandjillycook.com/?p=699#comment-7194 Ok, this makes me feel better about my own pressure-canned tomato results. http://hi--howareyou.blogspot.com/2010/08/tomatoes.html I had assumed that having so much air in the jars after meant I did something wrong, and that the final product wouldn't last very long. So does this mean they're okay to hang onto until winter? I'd hate to "use up" canned tomatoes while I still have piles of fresh ones coming in from the garden every day. Ok, this makes me feel better about my own pressure-canned tomato results.

http://hi–howareyou.blogspot.com/2010/08/tomatoes.html

I had assumed that having so much air in the jars after meant I did something wrong, and that the final product wouldn’t last very long. So does this mean they’re okay to hang onto until winter? I’d hate to “use up” canned tomatoes while I still have piles of fresh ones coming in from the garden every day.

]]> By: larry morgan http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-6649 larry morgan Thu, 12 Aug 2010 22:47:42 +0000 http://dorisandjillycook.com/?p=699#comment-6649 In the late 1950' in high school we we served by the school cooks what we called pinwheels. I was ground beef rolled up in bread dough like a pinwheel about five inches across. They served these with mashed potatoes and gravy with a veg.This was a meal to die for.The school was in cincinnati ohio.I can not find anyone around to find how to make those. Got any ideas???? In the late 1950′ in high school we we served by the school cooks what we called pinwheels. I was ground beef rolled up in bread dough like a pinwheel about five inches across. They served these with mashed potatoes and gravy with a veg.This was a meal to die for.The school was in cincinnati ohio.I can not find anyone around to find how to make those. Got any ideas????

]]> By: BBall http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-4388 BBall Mon, 14 Jun 2010 22:00:15 +0000 http://dorisandjillycook.com/?p=699#comment-4388 Salmonella is not the food safety issue in home canned tomatoes; Clostridium botulinum is. Some new varieties of tomatoes are less acidic than traditional varieties. Canning without additional acidity (e.g., from citric acid, lemon juice or vinegar) puts consumers at risk of botulism poisoning because the pH of the canned tomatoes may not be low enough to prevent C.botulinum from growing. Proper pressure canning (not pressure cooking) using an accurate pressure guage, and adjusting for altitude as needed, will reduce the risk. Salmonella is not the food safety issue in home canned tomatoes; Clostridium botulinum is. Some new varieties of tomatoes are less acidic than traditional varieties. Canning without additional acidity (e.g., from citric acid, lemon juice or vinegar) puts consumers at risk of botulism poisoning because the pH of the canned tomatoes may not be low enough to prevent C.botulinum from growing. Proper pressure canning (not pressure cooking) using an accurate pressure guage, and adjusting for altitude as needed, will reduce the risk.

]]> By: dorisandjilly http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-306 dorisandjilly Sun, 20 Sep 2009 12:31:00 +0000 http://dorisandjillycook.com/?p=699#comment-306 I don't particularly care for it, which is why I prefer to pressure can my tomatoes. OTOH, many people say that pressure cooking destroys the flavor, and I've never found that. A friend of mine swears by the lemon juice and says you can't taste it. I'll be curious to hear how yours turn out! I don’t particularly care for it, which is why I prefer to pressure can my tomatoes. OTOH, many people say that pressure cooking destroys the flavor, and I’ve never found that. A friend of mine swears by the lemon juice and says you can’t taste it. I’ll be curious to hear how yours turn out!

]]> By: romy http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-305 romy Sat, 19 Sep 2009 20:37:03 +0000 http://dorisandjillycook.com/?p=699#comment-305 How do you find the lemon juice? For years, I never added anything to my tomatoes, but this year I decided to be extra cautious and use citric acid. Yes, safety is a true concern, but flavor is extremely important. Given the time involved, I am hoping the flavor isn't compromised. How do you find the lemon juice? For years, I never added anything to my tomatoes, but this year I decided to be extra cautious and use citric acid. Yes, safety is a true concern, but flavor is extremely important. Given the time involved, I am hoping the flavor isn’t compromised.

]]> By: Hampers http://dorisandjillycook.com/2009/09/01/canning-tomatoes-the-basics/comment-page-1/#comment-302 Hampers Sun, 06 Sep 2009 06:35:34 +0000 http://dorisandjillycook.com/?p=699#comment-302 Yum - I am salivating and can hardly wait to try this. Your blog looks perfect. Yum – I am salivating and can hardly wait to try this. Your blog looks perfect.

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