Comments on: Canning Tomatoes (the basics)

By: canning tomatoes

canning tomatoes — Mon, 04 Apr 2011 05:15:40 +0000

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

dorisandjilly — Sat, 21 Aug 2010 21:50:07 +0000

Sarah, they should totally last. Next time, leave the lid on the pressure-canner for a long, long time before opening.

By: sarah

sarah — Sat, 21 Aug 2010 14:29:26 +0000

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

larry morgan — Thu, 12 Aug 2010 22:47:42 +0000

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

BBall — Mon, 14 Jun 2010 22:00:15 +0000

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

dorisandjilly — Sun, 20 Sep 2009 12:31:00 +0000

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

romy — Sat, 19 Sep 2009 20:37:03 +0000

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

Hampers — Sun, 06 Sep 2009 06:35:34 +0000

Yum – I am salivating and can hardly wait to try this. Your blog looks perfect.

By: Canning Roasted Tomatoes «

Canning Roasted Tomatoes « — Wed, 02 Sep 2009 12:58:03 +0000

[...] 25 minutes. I cannot, for the life of me, figure out why you would need to do this. As you saw in yesterday’s post, the USDA recommends a 40-minute processing time for regular tomatoes. Why would they require twice [...]