In article
>,
jimnginger > wrote:

> increase the SUGAR, it covers the acidic "bite" to one's tongue. Thank
> goodness someone covered how much citric acid to use in tomatoes. I
> use one teaspoon as I often add some bell pepper and onion (very small
> amount)

Do you use an actual recipe when you're making your "stewed-type"
tomatoes, Jim? The U of MN (Gophers, go!!) has a tested recipe for
them. It's pretty good. :-)

http://www.extension.umn.edu/foodsaf.../tomatomixture
..pdf

NOTE that that recipe has times for processing in a BWB and that it
doesn't include any specific acidification information. The two most
recently-published tomes I own have recipes for stewed tomatoes (I
haven't compared the proportions of the ingredients, though) but have
processing times for pressure canning.

I might have to ask the folks at the U about that. :-/
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com