Thread: New preserver

On 7/30/2011 6:25 AM, pheasant16 wrote:
> Daughter called couple days ago, her hubby doesn't like fresh tomatoes
> so she was wanting to know how to can them.
>
> Gave her our method, but also gave her the link to NDSU's extension to
> show the current recommendations. Boy how things have changed. BWB has
> added about 30 extra minutes IIRC.
>
> Figured after ya'll kinda scolded me a couple years back for posting an
> old method, I'd best give the current to her.
>
> You guys did your job!
It's not really a job, it's fun. Plus we don't want any deaths from
badly preserved foods on our conscience.

One of the reasons for adding citric acid or lemon juice, plus the
longer boiling water bath times is that many modern tomatoes are just
not acid enough to can at shorter times. Eons ago nearly all tomatoes
were very acidic, not anymore. I can remember buying tomato seed in the
mid-sixties that were touted as low acid. They tasted much better, to
me, than the older types. That's about when USDA started changing the
BWB times for tomatoes.

Good for you though. We all want our kids and grandkids to live a long
time so they can take care of us when we get old. <G>