Tomatoes may have that tasty zing that makes them tart and tasty. But in reality, they are not as acidic as they seem, especially when canning tomatoes.
Tomatoes have a pH value around 4.6 which makes them unsafe to can by themselves, with many varieties above 4.6. All tomatoes must be acidified with either citric acid, bottled lemon juice, or vinegar with 5% acidity in both water bath and pressure canning processing.
Without this added acid, tomatoes will likely ferment and spoil. Learn more in Preserve it Fresh, Preserve it Safe: Tomatoes.
By: Ashley Svaty
Winter is here, but many people are planning now for gardening. While you study garden catalogs or websites, don’t forget to plan how you will preserve the produce this summer. Your edible garden can be preserved in many ways including canning, freezing, dehydrating, and pickling.
The message continues. Do not use electric pressure cookers for canning. Research conducted at Utah State University shows that electric pressure cookers do not always reach or sustain safe temperature levels for safe canning. This is even more critical at higher altitudes.
Now is the time to get dial gauges tested on pressure canners. Gauges should be tested annually before canning is done to ensure canned goods are preserved safely. Our testing unit cannot test All American pressure gauges but can test Presto, National, Maid of Honor, and Magic Seal canners.
Join us on August 21st, 2018 at the Lebanon Community Center from 9-4 for a hands on Food Preservation workshop! Participants will learn food preservation basics and will can meat, peaches, and jams and jellies. Ashley Svaty, Post Rock District and Anna Schremmer, Phillips-Rooks District will teach the workshop. Cost is $25, which will include lunch. Each participant will leave with their canned items, materials, and door prizes! Please bring a box to the workshop to carry your jars. Workshop flier can be found here 