Tomatoes
The USDA did extensive testing of tomato canning procedures in 1987. As a result, processing times were lengthened for boiling water bath canning, and pressure canning times were added as an alternative. Can only underripe-to-ripe tomatoes. Using decayed or overripe tomatoes may result in spoilage. Do NOT can tomatoes from dead or frost-killed vines. As an extra measure to prevent spoilage, add acid before processing tomatoes.SALSAS: Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. The publication Salsa Recipes for Canning offers recipes that have been tested to ensure that they contain enough acid to be processed safely in a boiling water bath canner. It’s important to note that the only changes you can safely make in these recipes is to substitute bottled lemon or bottled lime juice for the vinegar called for, or to change the amount of spices and herbs. Do NOT alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Instead, add more vegetables or garlic when you serve the salsa.You can substitute green tomatoes or tomatillos for tomatoes in any of the recipes in the Salsa publication.
- See Tomatoes (meaty varieties) in: Drying Fruits and Vegetables.
- See Tomatoes in: Freezing Fruits and Vegetables.
Kitsap Harvest Recipes |
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