The Canning Thread

[Ferret_Herder]

The initially-quoted method didn’t use either, just hot jars and hot tomatoes. I think that is the method being criticized.

I’m getting a whole ton of tomatoes from my CSA farm on the 11th, as well as lots of extra veggies from them soon, so I’m looking forward to canning lots of tomato sauce and pickles and other goodies.

[sitchensis]

Open kettle canning is a pretty old method, relying just on the heat from the boiling foodstuffs to seal the jar. I usually only encounter it in books explaining not to do it anymore.

This is separate from either pressure canning or water-bath canning

[VOW]

To phall0106:

I do understand the strange phobia about home canned foods. I secretly hide this fear deep inside my heart, as well. I have given the home canned foods to my family and they return the empty jars to me and tell me how good the contents were. This goes a long way in settling those secret fears!

My son brought two jars back, and I asked, “Did you like it?”

He said, “MOM! You KNOW how good your homemade chili is!”
~VOW

[Hello_Again]

@Chefguy

So you’re saying that hot-water bath tomato processing is not a safe method? That would be news to probably millions who do this all the time.

No, I’m saying not processing the cans as described in AuntiePam’s post is not a safe method, and processing tomatoes in general via water bath canning without supplementing acid is questionable. Since you supplement acid, you’re fine.

[Implicit]

@Chefguy

So you’re saying that hot-water bath tomato processing is not a safe method? That would be news to probably millions who do this all the time.

Most recipes for that method include lemon juice or vinegar, including the one your wife uses.

If no acid is being added then it’s better to process tomatoes in a pressure canner.

@"[Canning Tomatoes Safetly

(Tomato Acidity: Home Canning Tomatoes Safely - Understand Tomatoes Low Acid or High Acid)"]The USDA says:

Although tomatoes usually are considered an acid food, some are now known to have pH values slightly above 4.6. Figs also have pH values slightly above 4.6. Therefore, if they are to be canned as acid foods, these products must be acidified to a pH of 4.6 or lower with lemon juice or citric acid. Properly acidified tomatoes and figs are acid foods and can be safely processed in a boiling-water canner.

[Chefguy]

@Hello_Again

No, I’m saying not processing the cans as described in AuntiePam’s post is not a safe method, and processing tomatoes in general via water bath canning without supplementing acid is questionable. Since you supplement acid, you’re fine.

Guess I got wrapped around the axle with the semantics. We went from food mill processing to canning processing without so much as a “Hey Chefguy! We’re changing the subject now, so pay attention!”

[StGermain]

My sister cans fruits, vegetables and meats and hasn’t had any problems. I did my first batch of strawberry preserves and they turned out fine after I reprocessed with different pectin.

StG