Tomatoes, introduction

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tomatoes, Introduction
  Categories: Canning, Information
       Yield: 1 text
  
  
   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.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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