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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