Selecting, Preparing and Canning Tomatoes
Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning.
Caution: Do not can tomatoes from dead or
frost-killed vines. Green tomatoes are more acidic
than ripened fruit and can be canned safely with any
of the following recommendations.
Acidification: To ensure safe acidity in whole,
crushed, or juiced tomatoes, add two tablespoons of
bottled lemon juice or 1/2 teaspoon of citric acid per
quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste,
if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of
lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher quality and more
nutritious canned tomato products. If your pressure canner cannot be
operated above 15 PSI, select a process time at a lower pressure.
If a procedure from the USDA Complete Guide to Home Canning for canning tomatoes offers both boiling water and
pressure canning options, all steps in the preparation ("Procedure") are still required even if the pressure
processing option is chosen. This includes acidification. The boiling water and pressure alternatives are equal
processes with different time/temperature combinations calculated for these products.
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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