TOMATOES TART & TASTY
Add citric acid or lemon
juice to home-canned tomato products before processing to ensure
a safe product. Add 1/2 teaspoon citric acid or 1 Tablespoon bottled
lemon juice per pint; add 1/2 teaspoon citric acid or 2 Tablespoons
bottled lemon juice per quart. DO NOT substitute vinegar
for lemon juice, and unsafe product may result.
Juice transfers heat
much less effectively than water. Tomatoes packed in juice have
a much longer processing time than tomatoes packed in water. Read
through each recipe completely before processing to make sure
you are producing a safe product.
For more information
refer to publication:
Tomatoes Tart & Tasty (B2605)
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