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Tomatoes Tart and Tasty!
- 1. Tomatoes Tart and Tasty! August 17th, 2010 Jackie Carattini Family Living Agent 212 River Dr. St. 3 Wausau WI. 54455 715-261-1242 Jackie.carattini@ces.uwex.edu
- 2. Resources for Today Canning Salsa Safely (B3570) Tomatoes Tart and Tasty (B2605)
- 4. Do some cooking and canning
- 6. Other Ingredients Onions and garlic Acid – vinegar, lemon, lime juice Spices and herbs
- 8. Prepare jars and lids
- 10. Dip tomatoes into boiling water for 30-60 seconds; then dip immediately into cold water.
- 11. Slip the skins off the tomatoes & core them.
- 13. 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.
- 14. Common Questions Favorite cookbook recipes Salsa is too thin Substituting peppers Adding more onions or garlic Pressure canning salsa
- 15. A Brief Review: Boiling Water Canning Place prepared jars in ~6” of water in canner. Hot packed jars - simmering water (180°F) Raw packed jars - hot water (140°) Place jars on rack in canner. Water must be over the tops of the jars by at least 1 inch. Begin timing when water reaches an active boil. 11
- 16. 2 3 1 Steps for Canning Canner with lid Jars & lids Fill hot jars with hot salsa Check headspace Wipe jar rims before applying lid 5 4
- 17. Steps in Canning Salsa (cont): Place jars in canner filled ½-way with hot water Process in boiling water – water covers jar lids by 1-2 inches At the end of processing, remove jars and cool 7 6 8
- 18. After Processing… Allow containers to cool away from drafts – Don’t touch or tighten bands while cooling! Once cool: check for vacuum seal
- 19. Time for Salsa!
- 20. Many Options for Preserving Tomatoes: Water Bath Canning Pressure Canning Freezing Drying
- 21. Tomato Acidity Varies Type of tomato Conditions during the growing season Soil in which the plants are grown
- 22. Tomatoes
- 23. Other Factors that Affect Tomato Acidity 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
- 24. All Tomatoes are 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
- 25. Add acid to all canned tomatoes!
- 26. How much acid do I add?
- 27. Hints for a Safe, High Quality 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
- 28. Watch those Recipes! Tomatoes in Water 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 Juice 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 min Dial gauge-25 min (11 psi) Weighted gauge-25 min (15 psi)
- 29. Adjust for elevation! Water boils at a lower temperature as elevation increases Increase processing time for boiling water canning All darker-shaded areas are above 1,000 feet and require recipe adjustment
- 30. Use only researched recipes! USDA Complete Guide to Home Canning www.uga.edu/nchfp/ - 1994 or later UWEX Safe Food Preservation Series (2008) www.foodsafety.wisc.edu Ball Blue Book – after 1994
- 31. If you ever have questions: UW-Extension Office & MFP volunteers
Notes de l'éditeur
- To can foods in a boiling water canner, you need about 6 inches of water in the canner. Be sure to have extra water boiling in a separate pan in case you need to add more once the jars are in the canner. The temperature of the water in the canner when you add the jars depends on the type of pack you are using. For hot packed jars, the water should be simmering when the jars are placed in the canner. (Simmering is about 180 degrees F.)For raw packed jars, the water should be hot, but not simmering. (If you are using a thermometer, this water should be about 140F only.) This will help to avoid breakage.Place the jars on a rack in the canner so they do not come in contact with the bottom of the canner. This allows the water to circulate around the jars and also helps to prevent breakage. If your canner does not have a rack, you can place ring bands in the bottom of the canner. You can use any rack that will fit in the canner. Once you have the jars in the canner, the water must be one to two inches above the tops of the jars. Add more hot or boiling water if necessary.* Begin timing the process when a full boil is reached.* Adjust for elevation if over 1000 ft.
- Recipes have been developed for pint jars ONLY. Half-pints may be processed for the time needed to process pint jars; no research tested recipes have been developed for canning salsa in quart jars.
- After processing time is complete, turn off canner, remove lid and wait 5 minutes before removing jars.* Remove jars straight up out of canner and place on padded surface away from drafts.* Cool 12 to 24 hours, undisturbed.* Check seals.* Remove rings.* Wipe off jars before storing in a cool, dry, dark place.If the jars are not sealed, you can reprocess the food if everything else was done correctly and if you catch it within 24 hours. You have to start over and basically go through the whole process as if you were starting from scratch and use a new lid. If you do not wish to reprocess, you can either refrigerate the food and use it quickly or you can freeze it for longer storage.If the jars sealed properly, store the food in a cool, dry, dark place. Avoid storing them where they are near heat pipes or in areas where they will be exposed to temperature extremes. For best quality, use home canned foods with one year.