Gardens are bursting with all kinds of produce! Tomatoes are a favorite and are found in most gardens. Here are some reminders about preserving tomatoes.
While tomatoes may have a tart, acidic flavor, they are not as acidic as you think. Some are actually low acid. Therefore, it is critical to treat all varieties and colors of tomatoes the same when it comes to canning. They must be acidified with either citric acid, bottled lemon juice or vinegar. And this applies to both processing methods of water bath or pressure canning. Learn more in our Preserve it Fresh, Preserve it Safe: Tomatoes publication.
Salt is optional as it is only added for flavor. Leaving salt out of canned tomatoes will not compromise the safety.
Always choose the best, disease-free, vine-ripened tomatoes for best results.
Salsa is a favorite! Use researched recipes for safe results.
