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Canning Tomatoes

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Canning Tomatoes

Postby dj_backq » Jul 30, 2008 2:18 pm

Has anybody here tried canning tomatoes without lemon juice or citric acid? Did they last long enough?
Andre


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Postby springfwd » Jul 30, 2008 3:47 pm

I tried freezing raw tomatoes last year, and despite reading that it would turn out fine, it did not :cry: they tasted weird.
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Postby Mervyn » Jul 30, 2008 4:34 pm

Spring . . do you remove the peel from the tomatoes first ? . . .

I've never canned, just peeled, and frozen ( in plastic bags ) and they came out fine.

They are not as good as fresh of course, but they are better than store bought sill I find.
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Postby butterfly » Jul 30, 2008 4:45 pm

I freeze my toms whole. Never peel them and I don't put lemon or antyhing wth them. I just put them in zip lock bags whole.

I take what I need out of the freezer when...

Then put them in a bowl of hot water. The skins slide right off

They taste great and perfect for stir fries and soups etc
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Postby butterfly » Jul 30, 2008 7:01 pm

no work in freezing

I don't know what the taste would be Shan, but I don't get any taste just the great taste of fresh toms

Canned, oh Gad!! canned veggies make me puke plus the chance of going spoiled easy

freezing is so much healtheir as Lulu says and so much easier for time and work sake
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Postby dj_backq » Jul 30, 2008 8:49 pm

Every book and website I read states that canned tomatoes keep a fresher flavor. I think I'll try both this year and compare.

To bump my original question, should I add extra acidity?
Andre


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Postby Ron Evers » Jul 30, 2008 9:32 pm

dj_backq wrote:To bump my original question, should I add extra acidity?


If you have low acid toms maybe some lemon juice or citric acid would help.

We used to can but only freeze whole now.
Ron.

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Re: Canning Tomatoes

Postby OGrubber » Jul 31, 2008 5:07 pm

I only freeze - and then only paste, saladette or stuffing varieties since I find the slicing and beefsteak are too watery when thawed.

Peels left on, simply holding them under the tap will allow the peels to slip right off.

[more or less repeating what others have said, but needing to test this new "format". laf!]
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Re: Canning Tomatoes

Postby DonnaZn2SK » Aug 01, 2008 1:47 am

Andre,

I used to can tomatoes years ago. The recipe I used had canned tomato juice in it...perhaps that would be enough acid? It also required processing in a canner, something that very few people are willing to do these days. I've never frozen tomatoes...I'll probably give it a try this year if I have an overabundance of them (they usually get made into salsa).
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