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Tomatoes Tart and Tasty!

Tomatoes Tart and Tasty! . Resources for Today. Tomatoes Tart and Tasty (B2605) Using and Caring for a Pressure Canner (B2593) National Center for Home Food Preservation www.uga.edu/nchfp/ Tomatoes are the most widely home-canned product. Tomatoes & Acid. Tomato acidity varies based on:

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Tomatoes Tart and Tasty!

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  1. Tomatoes Tart and Tasty!

  2. Resources for Today • Tomatoes Tart and Tasty (B2605) • Using and Caring for a Pressure Canner (B2593) • National Center for Home Food Preservation www.uga.edu/nchfp/ • Tomatoes are the most widely home-canned product

  3. Tomatoes & Acid Tomato acidity varies based on: • Variety – some varieties are naturally lower in acid, or higher in sugar • Conditions during the growing season – temperature can affect acidity • Soil in which the plants are grown - the nutrients in the soil can affect acidity  Acid is critical for safety!

  4. Other Factors that Affect Tomato Acidity • Tomato juices are less acidic than tomato solids • Over-ripe tomatoes will decrease overall acidity • Adding low-acid ingredients will decrease acidity • Canning itself can decrease acidity

  5. All Tomatoes are not Created Equal • Don’t can over-ripe, damaged or decayed tomatoes • Don’t can tomatoes exposed to frost or harvested from frost-killed vines • Don’t can late season tomatoes ripened indoors

  6. How much acid do I add? NOT: Vitamin C, ascorbic acid

  7. Question time??

  8. Many Options for Preserving Tomatoes: • Pressure Canning • Water Bath Canning • Freezing • Drying

  9. A Friendly Reminder….. • Unsafe methods for canning include: open-kettle, microwave, or oven canning • Tomatoes are fruits…until they are canned • Don’t thicken tomato products before canning • Tomatoes mixed with vegetables must be pressure canned

  10. Tomatoes in Water Sort and wash tomatoes. Remove skins. Raw pack into clean, hot canning jars, leaving ½-inch head space. Add acid and hot water. Process. Quarts - Boiling water – 50 min Dial gauge – 10 min (11 psi) Weighted gauge –10 min (15 psi) Tomatoes in Juice Sort and wash tomatoes. Skin. Pack tomatoes into clean, hot canning jars. Cover with hot tomato juice, leaving ½-inch headspace. Add acid. Process. Quarts – Boiling water – 90 min Dial gauge-25 min (11 psi) Weighted gauge-25 min (15 psi) Watch those Recipes!

  11. Hints for a Safe, High Quality Product • Process using the hot-pack method • Process tomatoes separately from low-acid ingredients • Add meat only where directed • Don’t thicken tomato products before processing

  12. Question time??

  13. Salsa Too!

  14. Ingredients for Salsa • Tomatoes – paste tomatoes work best • Tomatillos or Green Tomatoes too! • Acid – often in the form of lemon juice or vinegar • Pepper – you can freely substitute one type of pepper for another • Onions & Spice – take care with fresh herbs

  15. Tips for Safe Salsa • Follow research-tested recipes – just because it’s in print, doesn’t mean its safe • Freeze or refrigerate fresh salsas or creative mixtures • Add fresh herb or thickeners after canning • Add commercial tomato paste to thicken salsa

  16. For a Taste Treat • Try Spicy Cranberry Salsa • Try Peach Apple Salsa • Try Mango Salsa See – Canning Salsa Safely (3570) www.foodsafety.wisc.edu OR www.uga.edu/nchfp/…How do I can? Tomatoes

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