posted on Feb, 23 2015 @ 12:03 PM
a reply to: Philippines
No need to use a pressure canner for canning tomatoes because of the acid content in them, just the simple water bath method is all you need.
If you were to add other veggies to your canned tomatoes (ie: making a salsa), then yes you would need to use a pressure canner because the other
veggies cause a reduction in the acid content.
When I make canned diced tomatoes, I don't bother removing the skins (I do remove the seeds however) because I want the diced pieces to hold their
shape... but when I make a canned tomato sauce, then yes I remove both the skins and seeds. It's just a personal choice thing.
When making canned tomatoes with herbs, garlic, spices, etc keep in mind that those herbs and garlic will get stronger over time the longer the canned
tomatoes are on the shelf. So based on the strength of flavour you want, that's how you judge how much you want to add in. Personally, I prefer to
make plain canned tomato stewed/diced/sauce and then add my herbs, garlic, etc when I'm actually cooking my tomatoes for a meal... this way I can
start with a simple tomato base and then make the flavourings however I want depending on what I'm actually making the sauce for.
A good rule of thumb for any canned tomato recipe is to add a bit of lemon juice (2 tbsps per quart) or powdered citric acid. This not only
guarantees that you have enough acid content in your canned tomatoes (because different tomatoes vary in acid content), but it also helps to keep the
tomatoes a nice bright red colour in the stored jar over time, that would otherwise turn a slight yellowish colour (flavour is still good, it just
doesn't look very pretty). However, if you use a very high acid content variety of tomato, then the lemon juice isn't necessary at all.
Happy canning !
edit on 23-2-2015 by CranialSponge because: (no reason given)