FOOD PRESERVATION TEACHING OUTLINE SP Revised March 2015

Transcription

1 FOOD PRESERVATION TEACHING OUTLINE SP Revised March 2015 Canning Tomatoes and Tomato Products Factors which influence processing times for tomatoes A. Solids content of tomatoes B. Style of tomato (pack) Crushed Whole Halved Juice Sauce C. Type of liquid added Water Juice No added liquid D. Size of jar Pint Quart E. Type of canner Boiling water canner Pressure canner F. Altitude adjustment Factors influencing processing times of tomato products A. Type of added ingredients (meat/vegetables) B. Composition of tomatoes (acidity, solids content). C. Composition of other vegetables, or meats (acidity) D. Style of tomato preparation (crushed, whole or halved E. Type of liquid added (juice, water, none) F. Consistency of product (thick, thin) G. Thickness of product H. Initial temperature (hot or cold) I. Size of jars J. Type of canner (boiling water canner or pressure) K. Altitude Processing times and methods changed over the years: A. Processing times were lengthened to insure safety of varieties with high solids content. B. Pressure canner times now available C. Pressure different for dial and weighted gauge. D. Altitudes corrections changed E. Products not prepared according to USDA tested instructions as outlined in PNW 300 should not be canned. Freeze instead. Page 1

2 Canning tomatoes (USDA research) A. Select firm, under ripe to ripe tomatoes. NEVER can overripe or those from dead, diseased or frost-killed vines (ph rises as fruit ripens or vines die). B. Wash in cool running water C. Remove skin (dip tomatoes in boiling water seconds then ice water) D. Decide on method Crushed - Great for soups, stews, and casseroles - High quality products - Shortest processing time Whole or halved - Packed in water (raw or hot pack shorter processing time) - Packed in tomato juice longest processing time - Packed raw without added liquid longest processing time E. Decide on pack Hot pack advantages - Easier to pack in jars - More in jars - Less floating - Shorter processing time F. Filling jars G. Acidifying Raw pack - Advantages 1) Faster to put into jars 2) Tomatoes slightly firmer in texture - Disadvantages: 1) More floating especially for the less meaty varieties of tomatoes 2) Longer processing time unless packed in water Add bottled lemon or lime juice (not fresh) bottled has consistent ph. - 1 Tablespoon per pint - 2 Tablespoons per quart Citric acid USP - ¼ teaspoon/pint - ½ teaspoon/quart Vinegar 5% acidity - 2 Tablespoons/pint - 4 Tablespoons/quart (May give undesirable flavor) If too tart add sugar - 1 teaspoon/pint - 2 teaspoons/quart H. Salt Add salt if desired for flavor - ½ teaspoon/pint - 1 teaspoon/quart Page 2

3 I. Process Boiling water canner Pressure canner J. Altitude adjustment: add 1 minute for each 1,000 feet elevation when canning boiling water canner; add pressure for altitude adjustment above 2,000 for dial and process at 15 over 1,000 for weighted gauge. K. Cool properly Do not cool jars to rapidly Do not cover jars when cooling. L. Test seal, label M. Store in a cool, dry, dark place N. Examine jars before using Do not taste any questionable canned product. O. Tomato-vegetable mixtures that are not canned according to USDA-endorsed recommendations should be boiled even if you detect no signs of spoilage. Boil foods for 10 minutes at altitudes below 1,000 feet. Add one additional minute of boiling time for each additional 1,000 feet of elevation. Tomato Juice (see PNW 300) Other tested recipes available A. Tomato sauce B. Tomato/vegetable juice blend C. Tomatoes with zucchini D. Mexican tomato sauce E. Chili salsa F. Spaghetti sauce with meat G. Spaghetti sauce without meat H. Salsa for canning recipes in PNW 0395 Caution: follow only tested recipes for tomato/vegetable mixtures. Measure or weigh ingredients accurately I. Catsup recipes and Green Tomato Pie filling recipes found in SP J. Tomatillos are canned following tomato recommendations. Check SP for information on preserving Tomatillos. Safety checklist A. Select firm ripe tomatoes. Do not can tomatoes from dead or frost killed vines. B. Use only tested recipes. Use amount and type of ingredients specified. C. Prepare ingredients as directed. D. Acidify tomatoes with lemon juice or citric acid. E. Process in boiling water or pressure canner for specified time. F. Examine jars for spoilage before use. Page 3

4 Lab It s a good idea to have volunteers actually can tomatoes. You can usually get a reasonable price on small slicers or Roma tomatoes in the spring. It takes about one pound of tomatoes per pint jar. Have half of the class do crushed style and the other half can raw pack in water. They then can compare quality. Don t forget the lemon juice and citric acid. For the salsa lab, have half the class make Chili Salsa and the other half make Tomato/Tomato Paste Salsa. Make one-half of each recipe. See PNW Show examples of different kinds of peppers and tomatoes. Have vinegar, lemon juice, and lime juice available. Don t forget the chips for sampling. Home Canned Salsa One of the most popular condiments in the U.S. Most salsas mixture of high and low acid foods Must use research-based, tested recipes Freezing only safe option for untested recipes or original recipes Measure accurately Use firm ripe tomatoes meaty varieties best Variety of peppers can be used caution when working with hot peppers - can roast Salsa recipes must be acidified to make them safe Bottled lemon and lime juice 5% vinegar Never use homemade vinegar or fresh squeezed lemon or lime juice or key lime juice Adjustments to Recipes Some ingredients can be adjusted in type but not quantity Tomatoes Type (ripe, green or tomatillos) Peppers All varieties can be used also canned chili peppers Onions All kinds but not green onions Acid lemon/lime juice for vinegar, but not vinegar for lemon/lime juice Dried herbs and spices can be substituted for one another, but not fresh Sugar can be added if salsa is to tart after opening Disposing of Unsafe Salsa Caution: Any salsa not prepared by research based recipes should be treated as potentially containing botulinum toxin. a) If jar still sealed write Poison - Do Not Eat on the jar; put in garbage bag in garbage b) Unsealed or leaking Detoxified (See Page 96 Canning Salsa PNW 395) Page 4

5 Recipe for Choice Salsa PNW 395, page 9 Cautions: Do not add additional ingredients not listed in the recipe Do not thicken salsa before canning. Thicken after opening with corn starch, clear jel, tomato paste. There are now tested recipes for: Mango Salsa Peach Salsa Peach/Apple Salsa Spicy Cranberry Salsa Spicy Jicama Relish Developed by Nellie Oehler, Extension Family and Community Health, Lane County 2015 Oregon State University. Oregon State University Extension Service cooperating. Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, or disabled veteran or Vietnam-era veteran status. Oregon State University Extension Service is an Equal Opportunity Employer. Page 5