Canned Tomatoes (For Low Acid Varieties)
"With the arrival of so many new tomato varieties, Agriculture Canada and their Provincial counterparts have discovered that many store bought and home grown tomatoes have much lower acid content than those grown years ago.
This low acid content creates a potential safety hazard for those of us who love to preserve them. Adding salt alone no longer assures bacteria protection for canned tomatoes.
This adjusted recipe solves the problem and won't affect the taste."
- Ready In:
- 30mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 1 liter fresh tomato
- 1 tablespoon pickling salt
- 1⁄2 teaspoon citric acid (NOT LEMON JUICE)
directions
- Wash, peel, core and remove seeds of tomatoes to be processed.
- Pack prepared tomatoes into hot, sterilized, 1 Ltr. pickling jars.
- Fill jars with hot tomato juice or water leaving 1/2 inch headspace.
- Dissolve 1 Tbsp of pickling salt and 1/2 tsp of citric acid into 1 Tbsp of boiling water and add to 1 Ltr jar and seal.
- Repeat this mixture for each jar.
- Citric acid is inexpensive and is available in crystals at drug stores.(Do not use a substitute such as lemon or lime juice).
- Process jars in a boiling water bath for 60 minutes.
- Remove and let cool.
- Store in cool dark place.
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RECIPE SUBMITTED BY
Born in the 1950's in Manchester, England and immigrated to Canada while still young and impressionable.
Raised by blue blood british parents who, with staunch british authority, brought me up often kicking and screaming on traditional English fare.
From this came my passion for true and authentic British dishes and condiments.
As these items were not to be found on Canadian menus or in stores, my only recourse was to recreate them myself.
I've been successfully cloning the Brand Name guys for over 30 years to the delight of friends and strangers alike. My hope is you will enjoy them too.
