With Salsa, I dont think it would hurt to add a small quantity of white 5%
acetic vinegar (to avoid discolouration). The recipes in the Bernardin guide
to home preserving I believe includes vinegar anyways. I'd consider adding
a small amount of vinegar to be a safety insurance policy on top of pressure
canning (at least for salsa).

But you're right. If you're just canning tomatoes I wouldn't add vinegar to
them either

Pressure canning is a must in either case.

Jason

"zxcvbob" > wrote in message
...
> Jason wrote:
>>
>> PS: You have to be extra careful with tomatoes because they are
>> borderline on the acidity scale. Use vinegar in your recipe (can't
>> remember if the bernardin book does it or not), and pressure can those
>> suckers. I wouldn't boil water bath them even with some vinegar. Not
>> worth the risk to me.
>>
>> Jason
>
>
> There's no need to add vinegar or lemon juice or citric acid to your
> tomatoes if you pressure-can them. If you did have to add vinegar, you
> would also need to add vinegar to your green beans, etc. :-P
>
> If you BWB your tomatoes, use citric acid or lemon juice rather than
> vinegar -- the amount of vinegar they tell you to add is enough to ruin
> the taste of the tomatoes, but citric acid tastes OK. (Even commercial
> canners add citric acid to their tomatoes.)
>
> Best regards,
> Bob