Ok here's the thing. I've got conflicting advice on how to can tomatoes. The Ball book says to do whole/halves/pieces of tomatoes in their own juice 1 hr and 25 min !!!!!!!!! There wouldn't be anything left after that long! My mom does hers 30 min for quarts. The Stocking Up III book says to "hot pack only and 45 min for quarts 35 for pints". So which is right and what do YOU do?

As far as spaghetti sauce goes. Ball says 40 min for quarts. My recipie (tomato juice and spices, no chunks of veggies or meat) says to cook down at a boil for 2 hrs or until thick enough and then hot water bath for 35 min. Mom open kettle cans hers. She doesn't see any need to hot water bath it when it's already been boiling for 2+ hours. "What's another 35 min to make the difference?"

So what do I do? After a wet season and questionable variety of tomatoes (they're not as acidic as they used to be), I'm just not sure what to do anymore. If you add lemon juice, how much is enough? Wouldn't 2 Tbsp per qt (what Ball recommends) make it too sour? How long do you water bath yours if at all? Am I too paranoid?

Thanks for all the help. You guys are the best.

-- Misha (MishaaE@aol.com), August 24, 2000

Answers

Quarts 45 minutes, pints 30 minutes. Two Tbsp. of lemon juice doesn't make the tomatoes sour. I usually add 1T. but if they're watery maybe 2 is best. If you don't water bath the sauce, you're using the open kettle method, which isn't recommended anymore. I have a friend that cans that way. Since your tomatoes are already watery it may take more that two hours to make a thick sauce. Perhaps you should make plain sauce, then add the spices etc., simmer awhile, then can it. I let my sauce separate in a gallon jar on the counter a long time yesterday and still had lots of water in the bottom of the jar. When I'm ready to use it, I'll turn it upside down for awhile, then pour off the water, or shake it up and use it as juice. We've had too much rain, too, but the maters have a fine flavor.

-- Cindy (atilrthehony_1@yahoo.com), August 24, 2000.

I keep on hearing and redaing that "tomatoes aren't as acid as they used to be". cuold somebody explain this to me? It seems that if the problem is that the new hybrids are less acid, we have a very easy solution to the problem- grow heirloom varieties, such as Rutgers, etc. But some of the heirloom varieties are low acid,too, such as brandywine, and some of the yellow, orange varieties. I am beginning to suspect that this is a rural legend started by some expert who figured we'd all be using one or two modern hybrids.

-- Rebekah (daniel1@transport.com), August 24, 2000.

Rebekah, some tomatoes of yore truly were more acidic. I loved the flavor of an acidic tomato from my childhood (over 40) and find the current types way to sweet for my liking. I keep sifting through to find an acidic tomato I like and eventually I hope I will stumble onto a real acidic one. When I find it, that will be my favorite one to plant for eating fresh from the vine. Since we built the greenhouse this year, I am planning to plant a variety of heirlooms next year to help me find that special acid one. I'll let you know if I find it.

-- Colleen (pyramidgreatdanes@erols.com), August 24, 2000.

i do not have a pressure cooker but lots of tomatoes can i can them in a pot of boiling water? i have all the jars and stuff , a large canning pot w/ a rack inside. i freeze mostly.

-- renee oneill (oneillsr@home.com), August 24, 2000.

Don't have all the details, but I've heard that the tomatoes are as acidic because of the poor condition of the soil. Maybe someone can elaborate on this.

-- Cindy (atilrthehony_1@yahoo.com), August 24, 2000.

With regards to the acidity in tomatoes.... I read in the new UW extention bulletin that USDA research found that while diffrent varieties vary in acidity most have the 4.6 ph or below making them safe for canning.

Even the yellow, pink tomatoes have enough acid and they are falsely called low acid because they are higher in sugar which masks the acid.

Researchers found that acid level of a tomato grown in different soils orin different years may vary considerably, but that of 105 varieties tested only 15 did not have the safe acid level.

Paste tomatoes are consistently lower in acid than standard tomatoes.

Then it goes on to say to treat all tomatoes the same reguardless of color, and that overripe tomatoes also are lower in acid and should not be canned.

As for canning the tomatoes, add 2T lemon juice or 1/2t citric acid per quart.

Hot pack crushed tomatoes boiling water bath 50minutes quarts.-In WI at 2000ft elevation

Whole or halves in water boiling water bath 50min Quarts

Whole or halves in juice-boiling water bath 90 minutes quarts

Tomato juice- boiling water bath 45 min quarts

Tomato sauce/puree-boiling water bath 45min quarts

This bulletin in pretty nice it is Tomatoes-tart and tasty #b2605 There are some other good ones on canning meat #b3345, veggies #b1159, and salsa b3570

This is probably much more than you ever wanted to know.... GL Tami in WI

-- Tami Bowser (windridg@chorus.net), August 25, 2000.

Renee - Boiling water baths are fine for tomatoes alone. When you start adding other veggies like green peppers, or onions, celery, garlic, etc., then you need to switch to a pressure canner. At least that's what the books say now, though I used to always do stewed tomatoes in water baths. I think all the conflicting times and methods have to do with the date the books were published - newer books being more conservative. Good luck.

-- glynnis in KY (gabbycab@msn.com), August 25, 2000.

I've been cannin tomatoes for years. If I'm cannin the tomatoes/juice/sauce I pressure can them. Let the pressure go to 15lbs and turn the stove off. If you pressure can them you dont have to add anything acidic. When you start adding meat and other veg. then you need the long pressure times. I havent kilt anybody yet. My mama got this info from the USDA in the 60's. Blessings Peggy

-- Peggy (wclpc@cookeville.com), August 25, 2000.