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#2906501 - 08/14/12 07:15 AM Canning tomatoes
basset
8 Point


Registered: 12/01/07
Posts: 1504
Loc: Nashville

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I have been reading recently that tomatoes and other acid fruits should be canned in a pressure canner... but we always canned them in a regular boiling water bath, it's been years though. Anyone have any insights on that?
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#2906841 - 08/14/12 10:46 AM Re: Canning tomatoes [Re: basset]
Mausermeister
4 Point


Registered: 10/28/09
Posts: 250
Loc: Forked Deer River Bottom

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I think you've got it backwards.

High acid foods like tomatoes do not require pressure canning. Water bath is sufficient. The only time you would need pressure canner for tomatoes would be something like spaghetti sauce with meat in it.

Low acid foods and meats need to be pressure canned.
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#2906871 - 08/14/12 11:10 AM Re: Canning tomatoes [Re: Mausermeister]
bigtex
8 Point


Registered: 06/06/04
Posts: 1994
Loc: Brush Creek

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 Originally Posted By: Mausermeister
I think you've got it backwards.

High acid foods like tomatoes do not require pressure canning. Water bath is sufficient. The only time you would need pressure canner for tomatoes would be something like spaghetti sauce with meat in it.

Low acid foods and meats need to be pressure canned.


Yep, that's the way i've been doing it for many years and no problems yet.
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#2907979 - 08/15/12 07:52 AM Re: Canning tomatoes [Re: bigtex]
basset
8 Point


Registered: 12/01/07
Posts: 1504
Loc: Nashville

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That's right, low acid... my FIL has told me about canning deer meat in a regular water bath back in the old days, they would process for three hours. I'm still using a pressure canner for that.
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