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    You are in: Home / Recipes / Canned Tomatoes (For Low Acid Varieties) Recipe
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    Canned Tomatoes (For Low Acid Varieties)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mr. Sauce's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash, peel, core and remove seeds of tomatoes to be processed.
    2. 2
      Pack prepared tomatoes into hot, sterilized, 1 Ltr. pickling jars.
    3. 3
      Fill jars with hot tomato juice or water leaving 1/2 inch headspace.
    4. 4
      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.
    5. 5
      Repeat this mixture for each jar.
    6. 6
      Citric acid is inexpensive and is available in crystals at drug stores.(Do not use a substitute such as lemon or lime juice).
    7. 7
      Process jars in a boiling water bath for 60 minutes.
    8. 8
      Remove and let cool.
    9. 9
      Store in cool dark place.

    Ratings & Reviews:

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    Nutritional Facts for Canned Tomatoes (For Low Acid Varieties)

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 33.7
     
    Calories from Fat 3
    10%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1753.4 mg
    73%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.9 g
    19%
    Protein 1.6 g
    3%

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