A safely home canned food depends on the entire canning process from heat-up, through processing time, and finally cool down.
The cool down process should not be delayed once the processing is complete, and in the case of pressure canners, the depressurizing step. Leaving jars inside a closed canner slows the cooling process greatly. If thermophilic bacteria are present, they can survive and grow. This leads to flat sour spoilage, an undesirable sour flavor and smell, and compromised safety of the food.
Allow the pressure to drop on its own, remove the lid, wait five minutes and remove the jars to cool at room temperature.
Safe drinking water is a daily requirement. But, in the case of emergencies, potable water may be compromised. One option is to can water at home.
Only potable water that has been properly disinfected for drinking, cooking, making any prepared drink, washing dishes or for brushing teeth can be used to safely can water at home.
The boiling water canning method will kill vegetative bacterial cells, viruses, and parasites to give a shelf-stable product. The water must be of drinking quality and free of all additives. Follow standard boiling water canning procedures. It is important to note that this process will not kill Clostridium botulinum spores.
During this pandemic, more gardens were planted and now they are producing some great crops! So when those tomatoes all ripen at the same time, what can you do? Preserve them!
Pressure canning is used to preserve vegetables and meat, including many tomato products. Vegetables and meat are low acid foods and require pressure canning to destroy C. botulinum, the pathogen that causes botulism.
It is critical to follow the directions in using pressure canners. Always read the instruction manual for your canner. Do a practice run with water in the canner to learn how to use it and how it works with your stove. Check your stove manufacturer to be sure canning is recommended. Some glass top stoves are not suitable for canners as they can crack under the weight of a heavy canner.
When using a pressure canner, it is very important to vent the air out of the canner before pressurizing. Air trapped in a pressure canner lowers the temperature obtained for a given pressure (for example, 10 or 15 pounds pressure) and results in underprocessing. To be safe, USDA recommends that ALL pressure canners must be vented 10 minutes before they are pressurized.
To vent a canner, leave the vent pipe (steam vent) uncovered (or manually open the petcock on some older models) after you fill the canner and lock the canner lid in place. Heat the canner on high until the water boils and generates steam that can be seen escaping through the open vent pipe or petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for 10 minutes. After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the vent pipe to begin pressurizing the canner.
Leaving the specified amount of headspace in a jar is important to assure a vacuum seal. If too little headspace is allowed, the food may expand and bubble out when air is forced out from under the lid during processing. The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly. If too much headspace is allowed, the food at the top is likely to discolor. Also, the jar may not seal properly because there will not be enough processing time to drive all the air out of the jar.
The amount of headspace depends on how much the food moves or swells inside the jar during the canning process. In the case of spaghetti sauce, there is a lot of food material and more viscosity or thickness compared to a tomato juice. So the food pulp/pieces are going to shift or swell more than a juice, therefore they need more room. Also, how the heat moves through the jar, by convection or conduction, can influence the amount of headspace needed.
Reliable recipes will specify the amount of headspace needed for that product. In general, jams and jellies are 1/4 inch; pickles, fruits, some tomato products are 1/2 inch; and plain vegetables and meats are at least one inch.
In short, it is not a suggestion, but a requirement to add acid to home canned tomatoes. This is for water bath AND pressure canned tomatoes. Why you ask?
Tomatoes that are acidified for canning are done so to prevent botulism poisoning and other bacterial concerns by a combination of acid and heat. The prevention control in vegetables, meat and other naturally low-acid foods is by heat alone.
Tomatoes can have a natural pH above 4.6 (at least up to 4.8). But rather than develop a pressure-only process as if they were all low-acid, since they are so close to 4.6, USDA decided instead to recommend adding a small amount of acid so they can be treated as a food with a pH less than 4.6 for home canning. Therefore, they are suitable for boiling water canning when the acid is added. (The commercial industry often also adds citric acid to tomatoes to be able to give them a less severe heat treatment than would be needed for botulism and other bacterial controls.)
Gardens popped up in a lot of new locations this year since everyone had more time at home and many garden supply stores sold out of plants and seeds. Now that gardens are producing, food preservation supplies are disappearing off store shelves.
Canning lids are few and far between. But remember, do not reuse canning lids! Do not use old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars.
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.