Tomatoes Tart and Tasty!

August 31, 2009

Resources for Resources for TodayToday

• Tomatoes Tart and Tasty (B2605)

• Canning Salsa Safely (B3570)

Many Options for Many Options for Preserving Preserving Tomatoes:Tomatoes:

•Water Bath Canning•Pressure Canning•Freezing•Drying

Tomato Acidity Tomato Acidity VariesVaries

• Type of tomato• Conditions during the

growing season• Soil in which the

plants are grown

Tomatoes

Other Factors that Other Factors that Affect Tomato Affect Tomato

AcidityAcidity• 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

All Tomatoes are All Tomatoes are not Created Equal.. 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

Add acid to all Add acid to all canned tomatoes!canned tomatoes!

How much acid do I How much acid do I add?add?

Citric Acid Little change in flavor

½ teaspoon per quart

Bottled Lemon Juice

Easy to use 2 Tablespoons per quart

Vinegar (5% acidity) - only if called for in recipe

Noticeable change in flavor

4 Tablespoons per quart

Hints for a Safe, High Hints for a Safe, High Quality Tomato ProductQuality Tomato Product

• Process using the hot-pack method

• Consider processing tomatoes separately from low-acid ingredients

• Add meat only where directed• Don’t thicken tomato products

before processing

Watch those Watch those Recipes!Recipes!

Tomatoes in Tomatoes in WaterWater

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 Tomatoes in JuiceJuice

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 minDial gauge-25 min (11

psi)Weighted gauge-25 min

(15 psi)

Salsa: Main Salsa: Main IngredientsIngredients

• Ripe, undamaged tomatoes (paste or slicing varieties)

• Or tomatillos – Mexican husk tomatoes

• Peppers – fiery to mild

Other IngredientsOther Ingredients

•Onions and garlic •Acid – vinegar, lemon, lime

juice•Spices and herbs

Canning SalsaCanning Salsa

• Prepare the water bath• Prepare jars and lids• Gather ingredients

15

• Wash & make “x”-shaped slit in skin at the base.• Dip tomatoes into boiling water for 30-60

seconds; then dip immediately into cold water.• Slip the skins off the tomatoes & core them.• Chop the tomatoes into small pieces.

Measure out the required amount.

To prepare the tomatoes

16

To prepare the peppers• Caution: Wear plastic or rubber gloves and do not touch your

face while handling or cutting hot peppers. Wash hands thoroughly before touching your face or eyes.

•Wash peppers & cut lengthwise. Remove stems & white membranes. Remove seeds; the more seeds you remove, the milder the salsa will be.

•Chop the peppers into small pieces. Measure out the required amount.

17

To prepare the onions & garlic

•Remove outer skin of onion & garlic cloves.

•Wash & cut away tough stem or root parts.

•Chop into small pieces.

•Measure out the required amount of each.

Processing the Salsa

• Follow the recipe for cooking time

• Hot pack into hot pint jars – air bubbles, headspace,

wipe• Boiling water bath for time

stated in recipe• Start timing when water

boils

Common QuestionsCommon Questions

• Favorite cookbook recipes• Salsa is too thin• Substituting peppers• Adding more onions or garlic • Pressure canning salsa

Time for Salsa!Time for Salsa!