cshenk wrote:
"George Shirley" wrote

than sixty years but I'm actually quoting what the USDA has to say about
modern tomatoes.

If you don't have an accurate pH meter or are not using pH strips that are
somewhat accurate then you need to add citric acid or lemon juice in the
USDA recommended amounts.

George, can we cut to the chase slightly for me? I'd like to try this for
the first time. I have access only to the water boiling methods. If I make
a thick sauce with just tomatoes and a few dried spices such as black pepper
and a little cayenne, how much lemon juice should I add to a quart? What I
have right now is the 'real lemon concentrate' but I can find out how much
water to add to that to make 'equal to one lemon' pretty easy grin.

I don't want 'leomony sauce' but I also don't want to be unsafe. I have 3
versions of tomatoes and no way to know if they are 'reduced acid' so it's
safer to assume they are.


Go here for the answer to your question:

http://www.uga.edu/nchfp/how/can_03/tomato_intro.html

The primary URL for U of Georgia and food safety is a big help to all of
us. It has the safety recommendations from the foods science folks at
UofG and the USDA.

cshenk wrote:
"George Shirley" wrote

than sixty years but I'm actually quoting what the USDA has to say about
modern tomatoes.

If you don't have an accurate pH meter or are not using pH strips that are
somewhat accurate then you need to add citric acid or lemon juice in the
USDA recommended amounts.

George, can we cut to the chase slightly for me? I'd like to try this for
the first time. I have access only to the water boiling methods. If I make
a thick sauce with just tomatoes and a few dried spices such as black pepper
and a little cayenne, how much lemon juice should I add to a quart? What I
have right now is the 'real lemon concentrate' but I can find out how much
water to add to that to make 'equal to one lemon' pretty easy grin.

I don't want 'leomony sauce' but I also don't want to be unsafe. I have 3
versions of tomatoes and no way to know if they are 'reduced acid' so it's
safer to assume they are.




Use bottled lemon juice -- the cheap stuff in a quart bottle. 1 Tbsp
per pint jar, or 2 Tbsp per quart. That's the recommended amount, and
it shouldn't be enough to make your tomatoes taste "lemony".

Bob

"cshenk" wrote in message
...
"George Shirley" wrote

than sixty years but I'm actually quoting what the USDA has to say about
modern tomatoes.

If you don't have an accurate pH meter or are not using pH strips that
are somewhat accurate then you need to add citric acid or lemon juice in
the USDA recommended amounts.

George, can we cut to the chase slightly for me? I'd like to try this for
the first time. I have access only to the water boiling methods. If I
make a thick sauce with just tomatoes and a few dried spices such as black
pepper and a little cayenne, how much lemon juice should I add to a quart?
What I have right now is the 'real lemon concentrate' but I can find out
how much water to add to that to make 'equal to one lemon' pretty easy
grin.

I don't want 'leomony sauce' but I also don't want to be unsafe. I have 3
versions of tomatoes and no way to know if they are 'reduced acid' so it's
safer to assume they are.

If you get a chance, call around to local drug stores or better yet, Jewish,
Mediterranean or Middle Eastern ethnic groceries to find citric acid (sour
salt). One has to use so little of it (!) and it has little taste (just
sour).
Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after the
timing is done for about 5 min or so? Reduces chances of cracking jar. And
don't can nekkid.
Edrena

The Joneses wrote:
"cshenk" wrote in message
...
"George Shirley" wrote

than sixty years but I'm actually quoting what the USDA has to say about
modern tomatoes.

If you don't have an accurate pH meter or are not using pH strips that
are somewhat accurate then you need to add citric acid or lemon juice in
the USDA recommended amounts.
George, can we cut to the chase slightly for me? I'd like to try this for
the first time. I have access only to the water boiling methods. If I
make a thick sauce with just tomatoes and a few dried spices such as black
pepper and a little cayenne, how much lemon juice should I add to a quart?
What I have right now is the 'real lemon concentrate' but I can find out
how much water to add to that to make 'equal to one lemon' pretty easy
grin.

I don't want 'leomony sauce' but I also don't want to be unsafe. I have 3
versions of tomatoes and no way to know if they are 'reduced acid' so it's
safer to assume they are.

If you get a chance, call around to local drug stores or better yet, Jewish,
Mediterranean or Middle Eastern ethnic groceries to find citric acid (sour
salt). One has to use so little of it (!) and it has little taste (just
sour).
Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after the
timing is done for about 5 min or so? Reduces chances of cracking jar. And
don't can nekkid.
Edrena


And don't ask how anyone knows not to can nekkid.

George

"George Shirley" wrote
cshenk wrote:

George, can we cut to the chase slightly for me? I'd like to try this
for
Go here for the answer to your question:

http://www.uga.edu/nchfp/how/can_03/tomato_intro.html

I suppose if I hunt around 30 mins I might even find the info. Thanks

"zxcvbob" wrote

George, can we cut to the chase slightly for me? I'd like to try this
for the first time. I have access only to the water boiling methods. If
I make a thick sauce with just tomatoes and a few dried spices such as
black pepper and a little cayenne, how much lemon juice should I add to a
quart? What I have right now is the 'real lemon concentrate' but I can
find out how much water to add to that to make 'equal to one lemon'
pretty easy grin.

Use bottled lemon juice -- the cheap stuff in a quart bottle. 1 Tbsp per
pint jar, or 2 Tbsp per quart. That's the recommended amount, and it
shouldn't be enough to make your tomatoes taste "lemony".

Thanks Bob! Thats what i needed. I'm not adding onions or bell peppers or
sugar or anything but a small amount of seasoning. I plan to decant then
seaon it if you get my drift.

"The Joneses" wrote

If you get a chance, call around to local drug stores or better yet,
Jewish, Mediterranean or Middle Eastern ethnic groceries to find citric
acid (sour salt). One has to use so little of it (!) and it has little
taste (just sour).

Humm! Local 'Star of Israel' place here. How much citric acid per quart?

Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after
the timing is done for about 5 min or so? Reduces chances of cracking jar.
And don't can nekkid.

Hehehe wasnt planning to can nekkid and no, I'm new here so havent seen the
earlier posts much.

My next project will be to remind myself how to make some of th simple
jellies I did years ago. Used the pectin pouches and had nice home stuff.

cshenk wrote:
"George Shirley" wrote

cshenk wrote:


George, can we cut to the chase slightly for me? I'd like to try this
for

Go here for the answer to your question:

http://www.uga.edu/nchfp/how/can_03/tomato_intro.html


I suppose if I hunt around 30 mins I might even find the info. Thanks



You would have to be a really slow reader because it is in the very
first paragraph, because of its safety importance, I presume
Ellen

cshenk wrote:
"George Shirley" wrote
cshenk wrote:

George, can we cut to the chase slightly for me? I'd like to try this
for
Go here for the answer to your question:

http://www.uga.edu/nchfp/how/can_03/tomato_intro.html

I suppose if I hunt around 30 mins I might even find the info. Thanks



Took me less than 30 seconds at that site to see what you wanted.

"cshenk" wrote in message
...
"The Joneses" wrote

If you get a chance, call around to local drug stores or better yet,
Jewish, Mediterranean or Middle Eastern ethnic groceries to find citric
acid (sour salt). One has to use so little of it (!) and it has little
taste (just sour).

Humm! Local 'Star of Israel' place here. How much citric acid per quart?

Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after
the timing is done for about 5 min or so? Reduces chances of cracking
jar. And don't can nekkid.

Hehehe wasnt planning to can nekkid and no, I'm new here so havent seen
the earlier posts much.

My next project will be to remind myself how to make some of th simple
jellies I did years ago. Used the pectin pouches and had nice home
stuff.

I haven't bwb canned tomato products without a recipe. You have to look up
the correct data yerownself by using USDA approved recipes (or method) or
using a calibrated test meter. Checking latest edition canning books outa
the liberry, or emailing your County Extension Agent will get some good
recipes. Leetle work for good health for self & loved ones. There, all
that's proper. The sour salt from the Jeruselem Grocery was the cheapest in
my city. Drug store wanted to special order.....
The USDA and our experience shows that leaving the jars in the water for a
bit equalizes the pressures/temps and there is less a chance of cooler air
causing the hot jars to explode. Hence the canning with at least an apron
on. And not barefoot either. Sooner or later y'all might have an exploder,
or knock a jar enough to crack it.
We've shared some dandy jam/jelly stuff here, would do you good to google
recipes from just this group for the past couple years. Not really all that
many, unlike the rest of the web, but ours have been tested and we mostly
use USDA approved methods. My favorites were the triple apricot jam (I
adapted that one cause I only had part of the stuff - I called it Apricot
Squared), an apricot pineapple one, a few combination spreads with nuts or
chiles from Minnesota, not to mention Boozeberry Jam.
Pickle talk otoh, makes me high from the vinegar fumes, so we'll leave
that for another chat.
Edrena, faithful disciple of St. Vinaigrette
Holy Order of the Sacred Sisters & Brothers of St. Pectina of Jella
(HOSS&BSPJ) (a wholly non-partisan, seriously silly group)

cshenk wrote:
"George Shirley" wrote
cshenk wrote:

George, can we cut to the chase slightly for me? I'd like to try this
for
Go here for the answer to your question:

http://www.uga.edu/nchfp/how/can_03/tomato_intro.html

I suppose if I hunt around 30 mins I might even find the info. Thanks

We'll have to give you your money back, then.

B/

The Joneses wrote:

...My favorites were the triple apricot jam (I
adapted that one cause I only had part of the stuff - I called it Apricot
Squared),

Was that mine, with the fresh apricots, dried apricots and apricot
schnapps? (was a butter, though, not a jam).

Apricots should be starting to come in about now, come to think of it...

B/

The Joneses wrote:
"cshenk" wrote in message
...
"The Joneses" wrote

If you get a chance, call around to local drug stores or better yet,
Jewish, Mediterranean or Middle Eastern ethnic groceries to find citric
acid (sour salt). One has to use so little of it (!) and it has little
taste (just sour).
Humm! Local 'Star of Israel' place here. How much citric acid per quart?

Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after
the timing is done for about 5 min or so? Reduces chances of cracking
jar. And don't can nekkid.
Hehehe wasnt planning to can nekkid and no, I'm new here so havent seen
the earlier posts much.

My next project will be to remind myself how to make some of th simple
jellies I did years ago. Used the pectin pouches and had nice home
stuff.

I haven't bwb canned tomato products without a recipe. You have to look up
the correct data yerownself by using USDA approved recipes (or method) or
using a calibrated test meter. Checking latest edition canning books outa
the liberry, or emailing your County Extension Agent will get some good
recipes. Leetle work for good health for self & loved ones. There, all
that's proper. The sour salt from the Jeruselem Grocery was the cheapest in
my city. Drug store wanted to special order.....
The USDA and our experience shows that leaving the jars in the water for a
bit equalizes the pressures/temps and there is less a chance of cooler air
causing the hot jars to explode. Hence the canning with at least an apron
on. And not barefoot either. Sooner or later y'all might have an exploder,
or knock a jar enough to crack it.
We've shared some dandy jam/jelly stuff here, would do you good to google
recipes from just this group for the past couple years. Not really all that
many, unlike the rest of the web, but ours have been tested and we mostly
use USDA approved methods. My favorites were the triple apricot jam (I
adapted that one cause I only had part of the stuff - I called it Apricot
Squared), an apricot pineapple one, a few combination spreads with nuts or
chiles from Minnesota, not to mention Boozeberry Jam.
I'm making a fresh batch of Bob Baron's apricot pineapple jam tomorrow,
it has become a favorite of mine and also for the descendants.
Pickle talk otoh, makes me high from the vinegar fumes, so we'll leave
that for another chat.
Edrena, faithful disciple of St. Vinaigrette
Holy Order of the Sacred Sisters & Brothers of St. Pectina of Jella
(HOSS&BSPJ) (a wholly non-partisan, seriously silly group)

George, Father Inquisitor, HOSSPOJ

In article , "cshenk"
wrote:

"George Shirley" wrote

than sixty years but I'm actually quoting what the USDA has to say about
modern tomatoes.

If you don't have an accurate pH meter or are not using pH strips that are
somewhat accurate then you need to add citric acid or lemon juice in the
USDA recommended amounts.

George, can we cut to the chase slightly for me? I'd like to try this for
the first time. I have access only to the water boiling methods. If I make
a thick sauce with just tomatoes and a few dried spices such as black pepper
and a little cayenne, how much lemon juice should I add to a quart?

One teaspoon in the jar, then add the tomato sauce. Process 40 minutes
in a boiling water bath (time and amount for quart jars).


What I
have right now is the 'real lemon concentrate' but I can find out how much
water to add to that to make 'equal to one lemon' pretty easy grin.

I didn't know ReaLemon made a concentrated product; my bottle says it's
made FROM concentrate to equal fresh lemon juice, measure for measure.
Add two tablespoons bottled lemon juice to each quart jar before filling
with sauce.

Interesting to me is that So Easy to Preserve (SETP) - published the
folks at the U of GA (where the NCHFP is housed) says to acidify
tomatoes regardless of whether they will be processed a BWB or in a
pressure canner.

I don't want 'leomony sauce' but I also don't want to be unsafe. I have 3
versions of tomatoes and no way to know if they are 'reduced acid' so it's
safer to assume they are.

That's a conservative and a good practice, IMNSHO.

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article , "cshenk"
wrote:

"The Joneses" wrote

If you get a chance, call around to local drug stores or better yet,
Jewish, Mediterranean or Middle Eastern ethnic groceries to find citric
acid (sour salt). One has to use so little of it (!) and it has little
taste (just sour).

Humm! Local 'Star of Israel' place here. How much citric acid per quart?

One-half teaspoon.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com