In fact, gardeners grow more tomatoes than any other vegetable (although technically, tomatoes are considered a fruit), and they are prolific producers. Just a few plants in your garden will mean you must come up with ways to use the abundant harvest besides just eating them fresh, and canning the excess will give you the makings for lots of great meals come winter. Use your surplus tomatoes to make juice, sauce, salsa, canned tomatoes (either crushed, chopped, or whole), catsup, soup, jam, and jelly. Or do like I do and plant extra on purpose so you have plenty to process.Canning Tomatoes SafelyUp until the 1990s, tomatoes were canned for a relatively short time using the water-bath canning method with no added acidifier. But the USDA said this was no longer safe and issued updated guidelines that specify longer processing times and added acid in the form of lemon juice, citric acid, or vinegar. And while it’s true that many people still can tomato products using outdated methods, usually with no problem, it just makes sense to carefully analyze your recipes and make changes according to these new directives so you can guarantee the safety of your food.Guidelines at a GlanceUse an acidifier.
What do You think about The Amish Canning Cookbook?
