1 / 16

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:

lintz
Télécharger la présentation

Tomatoes Tart and Tasty!

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related