tomatoes tart and tasty! august 31, 2009. resources for today tomatoes tart and tasty (b2605)...
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Resources for Resources for TodayToday
• Tomatoes Tart and Tasty (B2605)
• Canning Salsa Safely (B3570)
Many Options for Many Options for Preserving Preserving Tomatoes:Tomatoes:
•Water Bath Canning•Pressure Canning•Freezing•Drying
Tomato Acidity Tomato Acidity VariesVaries
• Type of tomato• Conditions during the
growing season• Soil in which the
plants are grown
Other Factors that Other Factors that Affect Tomato Affect Tomato
AcidityAcidity• Tomato juices are less acidic
than tomato solids• Over-ripe tomatoes will
decrease overall acidity• Adding low-acid ingredients will
decrease acidity• Canning itself can decrease
acidity
All Tomatoes are All Tomatoes are not Created Equal.. not Created Equal..
• Don’t can over-ripe, damaged or decayed tomatoes
• Don’t can tomatoes exposed to frost or harvested from frost-killed vines
• Don’t can late season tomatoes ripened indoors
How much acid do I How much acid do I add?add?
Citric Acid Little change in flavor
½ teaspoon per quart
Bottled Lemon Juice
Easy to use 2 Tablespoons per quart
Vinegar (5% acidity) - only if called for in recipe
Noticeable change in flavor
4 Tablespoons per quart
Hints for a Safe, High Hints for a Safe, High Quality Tomato ProductQuality Tomato Product
• Process using the hot-pack method
• Consider processing tomatoes separately from low-acid ingredients
• Add meat only where directed• Don’t thicken tomato products
before processing
Watch those Watch those Recipes!Recipes!
Tomatoes in Tomatoes in WaterWater
Sort and wash tomatoes. Remove skins. Raw pack into clean, hot canning jars, leaving ½-inch head space. Add acid and hot water. Process. Quarts -
Boiling water – 50 min
Dial gauge–10 min (11 psi)
Weighted gauge–10 min (15 psi)
Tomatoes in Tomatoes in JuiceJuice
Sort and wash tomatoes. Skin. Pack tomatoes into clean, hot canning jars. Cover with hot tomato juice, leaving ½-inch headspace. Add acid. Process. Quarts –
Boiling water – 90 minDial gauge-25 min (11
psi)Weighted gauge-25 min
(15 psi)
Salsa: Main Salsa: Main IngredientsIngredients
• Ripe, undamaged tomatoes (paste or slicing varieties)
• Or tomatillos – Mexican husk tomatoes
• Peppers – fiery to mild
Other IngredientsOther Ingredients
•Onions and garlic •Acid – vinegar, lemon, lime
juice•Spices and herbs
15
• Wash & make “x”-shaped slit in skin at the base.• Dip tomatoes into boiling water for 30-60
seconds; then dip immediately into cold water.• Slip the skins off the tomatoes & core them.• Chop the tomatoes into small pieces.
Measure out the required amount.
To prepare the tomatoes
16
To prepare the peppers• Caution: Wear plastic or rubber gloves and do not touch your
face while handling or cutting hot peppers. Wash hands thoroughly before touching your face or eyes.
•Wash peppers & cut lengthwise. Remove stems & white membranes. Remove seeds; the more seeds you remove, the milder the salsa will be.
•Chop the peppers into small pieces. Measure out the required amount.
17
To prepare the onions & garlic
•Remove outer skin of onion & garlic cloves.
•Wash & cut away tough stem or root parts.
•Chop into small pieces.
•Measure out the required amount of each.
Processing the Salsa
• Follow the recipe for cooking time
• Hot pack into hot pint jars – air bubbles, headspace,
wipe• Boiling water bath for time
stated in recipe• Start timing when water
boils
Common QuestionsCommon Questions
• Favorite cookbook recipes• Salsa is too thin• Substituting peppers• Adding more onions or garlic • Pressure canning salsa
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