INGREDIENTS

INSTRUCTIONS

Quality: Select only disease-free, preferably vine-ripened, firm  fruit
for canning.  Caution: Do not can tomatoes from dead or frost-killed
vines. Green  tomatoes are more acidic than ripened fruit and can be
canned safely  with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced
tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon
of citric acid per quart of tomatoes. For pints, use one tablespoon
bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added
directly to the jars before filling with product. Add sugar to offset
acid taste, if desired. Four tablespoons of a 5 percent acidity
vinegar per quart may be used instead of lemon juice or citric acid.
However, vinegar may cause undesirable flavor changes.  Recommendation:
Use of a pressure canner will result in higher  quality and more
nutritious canned tomato products. If your pressure  canner cannot be
operated above 15 PSI, select a process time at a  lower pressure.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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