B2605 Can tomatoes - UW Food Safety and Health - University of ...

Add citric acid or lemonjuice to home-cannedtomato productsbefore processing to ensure a safeproduct. Add 1 ⁄4 teaspoon citric acid or1 tablespoon bottled lemon juice perpint; add 1 ⁄2 teaspoon citric acid or2 tablespoons bottled lemon juice perquart. Do not substitute vinegar forlemon juice, an unsafe product mayresult.Since so many factors affect theacidity of canned tomatoes andjuices — and because it is impracticalif not impossible for the homecanner to measure the pH of eachcontainer canned — USDA recommendsthat acid be added tohome-canned tomato products.Citric acid is effective at increasingthe acidity of tomatoes and tomatoproducts without changing theflavor. Citric acid is widely available indrugstores and where canningsupplies are sold.Use 1 ⁄2 teaspoon citric acid perquart or 1 ⁄4 teaspoon per pint.You can also use bottled lemonjuice to acidify canned tomatoes.Add 1 tablespoon per pint or2 tablespoons per quart. Measurethis amount into canning jars beforesealing. You can add a small amountof sugar — 1 teaspoon per quart —to offset the acid taste, if you desire.Small amounts of vinegar are not aseffective as lemon juice in increasingacidity. Enough vinegar to increasethe acidity of canned tomatoeschanges the flavor. For this reason,vinegar is not recommended as anacidifier in plain canned tomatoes orjuice. However, vinegar (5% aceticacid) is fine in catsup, chili sauce andsalsa.4 Wisconsin Safe Food Preservation Series

Processing in apressure cannerPressure canners may have dialgauges or weighted gauges. Pressureis measured in pounds per squareinch (psi). When pressure is applied,water boils at a high temperature.Food can be processed in a pressurecanner quickly and safely at thesehigh temperatures. For homecanning, use pressure canners thatcan maintain pressures up to 15 psi.Be sure your canner is in good condition.Check your dial gauge cannerfor accuracy every canning season.The pressure required to ensuresafety of canned food varies with elevation.Wisconsin elevations rangefrom 580 to 1,953 feet above sealevel, with about two-thirds of thestate at elevations between 1,000and 2,000 feet. Adjust for elevationwhen canning.For pressure canning:■ Put 2 to 3 inches of hot water inthe canner. Place filled jars on therack, using a jar lifter. Fastencanner lid securely. Leave weightoff vent port or open petcock.Heat at the highest setting untilsteam flows from the petcock orvent port.Elevation mapRemember to adjust for elevationabove sea level whencanning tomatoes. To determineyour elevation, consult the elevationmap on this page, or call yourcounty Land Information office(listed under county government inyour phone book). If you sharerecipes with friends and relatives,be sure to include adjustments forchanges in elevation.Elevation above 1,000 feetElevation below 1,000 feet6 Wisconsin Safe Food Preservation Series

■■■■■Maintain high heat setting andexhaust steam for 10 minutes.Research supports the need tovent all types of pressure cannersfor 10 minutes. If the steam in thecanner is mixed with air, temperatureswill not get high enough.Once the canner is vented, placethe weighted gauge on the ventport or close the petcock (for a dialgauge canner). The canner willpressurize during the next 3 to5 minutes.Start timing the process when thepressure reading on the dialgauge indicates that the recommendedpressure has beenreached, or when the weightedgauge begins to jiggle or rock.Follow recipe directions precisely,using the process time listed forthe type of pressure canner, packand jar size.Regulate heat under the canner tomaintain a steady pressure at orslightly above the correct gaugepressure. Pressure variationsduring processing may causeunnecessary liquid losses fromjars.When the timed process is completed,turn off the heat, removecanner from the burner if possible,and let the canner depressurize.Do not force-cool the canner.Forced cooling may result in foodspoilage. Cooling the canner with■cold running water or opening thevent port before the canner is fullydepressurized will cause liquid lossfrom jars and seal failures. Forcedcooling may also warp the cannerlid of older model canners, causingsteam leaks.After the canner is depressurized,remove the weight from the ventport or open the petcock. Wait2 minutes, unfasten the lid, andremove it carefully. Lift the lidaway from you so that the steamdoes not burn your face. Removejars with a lifter, place on a towelor cooling rack and allow to cool.The only approvedmethods for canningtomatoes and tomatobasedproducts are pressure canningand boiling water canning. Followinstructions precisely, using the timelisted in each recipe for the canningmethod you choose. Open kettlecanning, microwave canning and ovencanning are very unsafe.T O M A T O E S T A R T & T A S T Y 7

Boiling water canningBoiling water canning can be easy todo at home using any large pot witha tight-fitting lid.For boiling water canning:■ Use a rack to keep jars fromtouching the canner bottom andto allow heat to reach all sides ofthe filled jars.■ Put jars into a canner that containssimmering (180°F) water.■ Add boiling water if needed tobring water 1 to 2 inches above jartops. Do not pour water directlyon the jars. Place a tight-fittingcover on the canner. If you use apressure canner for boiling watercanning, leave the cover unfastenedand the petcock open toprevent pressure buildup.■ Bring water to a rolling boil. Set atimer for the processing time therecipe gives for the type of packand jar size. Watch closely to keepwater boiling gently and steadily.Add boiling water if necessary tokeep jars covered.■ Follow recipe directions precisely,using the process time listed forboiling water canning.■Remove jars from the cannerimmediately after the timersounds. The food could spoil if jarsare left in hot water too long.Unsafe canning methodsOpen-kettle canning of tomatoes,tomato juice or other tomatoproducts is very unsafe. Becausethis method involves packing hottomatoes in jars and sealing themwithout any further heat processing,microorganisms may survive and theproduct can spoil or becomehazardous.Microwave canning and ovencanning are also very unsafe.Thickening products by addingflour, cornstarch or modifiedstarches, such as with populartomato or spaghetti sauces, slows theprocessing of these products.Thickened tomato products can spoilor be unsafe to eat.Never add a thickening agent totomato products before canning.You may thicken these productsbefore serving. Thickened condensedtomato soup can be successfullyfrozen, but shouldnever be homecanned.8 Wisconsin Safe Food Preservation Series

Process timesThe type of pack — whole, quartered,hot or raw — and packingliquid — tomato juice or water —affect process times, as do otheringredients, canning method and jarsize.When you look at instructions in thefollowing recipes, you will notice thatraw, whole tomatoes packed intomato juice require significantlylonger process times in a boilingwater canner than any other tomatoproduct. This is because juice transfersheat to whole, raw tomatoes lessefficiently than water.Pressure canning is the least timeconsumingmethod to choose if youwant to can raw-packed tomatoes intomato juice.Filling jarsFollow the manufacturer’s directionsfor pretreating two-piece vacuumseal lids. Fill hot, clean canning jarswith tomato products. Be careful notto leave any food on the jar rims.Wipe jar rims with a clean, damppaper towel. Put on pretreated lidsand screw on metal bands until youbegin to feel resistance, then turn theband until it is firmly tight.Cooling jars afterprocessingPut jars on a rack or cloth so air cancirculate freely around them. Do notuse a fan to cool jars, and avoid colddrafts. Do not retighten screw bandsafter processing.Testing for sealTest each jar for a seal the day aftercanning. Jars with flat metal lids aresealed if:■ Lid has popped down in thecenter.■ Lid does not move when presseddown.If a jar is not sealed, refrigerate it anduse within a few weeks, or reprocesswithin 24 hours.Reprocessing —or detecting spoilageJars of tomatoes or tomato productsthat do not seal may be safelyreprocessed within 24 hours.To reprocess:Remove lids and empty the tomatoesand liquid into a pan. If a hot pack iscalled for, heat to boiling. For rawpack, you do not need to heat thetomatoes before packing into jars.Place tomatoes (heated or “raw”) inclean, hot jars. Put on new pretreatedlids. Process again for the full time.T O M A T O E S T A R T & T A S T Y 9

Twice-processed foods are safe, butthe quality may be lower. The texturechanges, and more heat-sensitivenutrients are lost, such as vitamin Cand B-complex vitamins.To detect spoilage:Spoilage has occurred if processedtomatoes sealed at first and thenunsealed a few days later. Do notreprocess such jars. Safely dispose ofthe contents so no human or animalwill consume them.The most common reasons homecannedtomato products spoil are:■ under-processing or■ incomplete seals.Tomatoes that have not beenprocessed long enough to destroymolds and heat-resistant bacteriamay spoil during storage. Carefullyinspect jars for signs of spoilagebefore use. Signs of spoilage mayinclude bubbling in the jars, bulginglids, or the appearance of mold underthe lid or on the top layer of food inthe jar.Sometimes food is spoiled evenwithout obvious signs of spoilage.Never use tomatoes or tomatoproducts where the jar seal hasbroken or there are obvious signs ofspoilage such as bulging lids,bubbling or frothing of jar contents,or a strong sour smell when you liftthe jar lid.Do not taste spoiled food. Followthe instructions below for safely discardingspoiled food.Process tomatoes for thecorrect length of time toavoid spoilage. Carefullyinspect jars for signs of spoilage beforeuse. Safely discard any product withobvious signs of spoilage such as moldgrowth, bulging lid or sour smell.Safely discard spoiled foodCarefully dispose of spoiled tomatoproducts in one of two ways:■ If the suspect jars are still sealed,place them in a heavy garbagebag. Close and place the bag in aregular trash container or bury itin a nearby landfill.■ If the suspect jars are unsealed,open or leaking, detoxify the jarsand their contents before discarding.Detoxifying the jars and theircontents will destroy any poisonsthat might have formed.To detoxify food:Carefully place the filled suspect jarsand lids on their sides in an 8-quart orlarger stock pot, pan or boiling watercanner. Wash your hands thoroughly.Carefully add to the pot enoughwater to cover the jars by 1 or 2inches. Avoid splashing the water.10 Wisconsin Safe Food Preservation Series

Place a lid on the pot and heat thewater to boiling. Boil 30 minutes toensure detoxifying the food and jars.Cool. Discard the jars, their lids andfood in the trash, or bury in soil.Wash with soap and water allcounters, pots and equipmentincluding can opener, clothing andhands that may have contacted thespoiled food or jars. Discard anysponges or wash cloths that mayhave been used in the cleanup. Placethem in a plastic bag and discard inthe trash.Tomatoes that failed toseal may be safelyreprocessed within24 hours. Empty tomatoes from jars,heat if hot packing, and ladle intoclean, hot jars. Put on new pretreatedlids. Reprocess again for the full time.Safely discard tomatoes that are spoiledor that became unsealed. If the spoiledjars are still sealed, place them in aheavy garbage bag. Close and placethe bag in a regular trash container orbury it in a nearby landfill. If suspectjars are unsealed, open or leaking,detoxify the jars and their contentsbefore discarding.Storing cannedtomatoesWipe cool jars. Label with the dateand contents of the jar. Remove thescrew bands to avoid rust.Store jars in a cool, dark place. Forbest eating quality and nutritivevalue, use within one year. Heat,freezing temperatures, light ordampness will decrease the qualityand shelf life of canned food.Freezing tomatoesTomatoes can also be successfullypreserved by freezing. Any of thetomato sauces in this publication canbe frozen with excellent results.To freeze whole or quarteredtomatoes, prepare as you would forhot-pack canned tomatoes. Chill theheated tomatoes and pack intofreezer containers, leaving 1-inchheadspace. Seal, label and date, andfreeze at 0° F or lower.Tomato products thickened withflour, cornstarch or modified starchmust be frozen. These productscannot be safely canned at home.Use frozen tomatoes as you wouldcanned tomatoes. Use within oneyear for best quality.T O M A T O E S T A R T & T A S T Y 11

Tomatoes —Crushed, quartered, hotpack (no added liquid)1. Wash high-quality, firm, ripetomatoes.2. Dip in boiling water for 30 to60 seconds or until skin splits.Then dip in cold water, slip offskins, remove cores, and cut intoquarters.3. Crush some of the quarteredtomatoes in a large kettle whileheating rapidly. Gradually addremaining quartered tomatoes,stirring constantly. After alltomatoes are added, boil gentlyfor 5 minutes.4. Add 1 ⁄2 teaspoon citric acid or2 tablespoons bottled lemonjuice to each quart jar; add1⁄4 teaspoon citric acid or 1 tablespoonbottled lemon juice toeach pint. Add 1 teaspoon salt and1 teaspoon sugar per quart, ifdesired. Fill clean, hot canning jarswith hot tomatoes, leaving 1 ⁄2-inchheadspace.R E C I P E S5. Remove excess air from the jar byrunning a spatula or bubble freerbetween the tomatoes and theside of the jar in several places.6. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids. Process using one of the threemethods below.Hot pack crushed tomatoesBoiling water canner—process time0- 1001-Jar size 1000 ft 3000 ftpints 35 min. 40 min.quarts 45 min. 50 min.Dial gauge canner—process timecanner pressure (psi)Jar size process time 0-2000 ftpints 20 min. 6 lb.quarts 15 min. 11 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 20 min. 5 lb. 10 lb.quarts 15 min. 10 lb. 15 lb.Note: lb. = pound tbsp. = tablespoon tsp. = teaspoonFor pressure canning, pressure is measured in pounds per square inch (psi).T O M A T O E S T A R T & T A S T Y 13

Tomatoes— Whole orhalves, in juice pack1. Wash fully ripe tomatoes. Dip inboiling water for 30 to 60 secondsor until skin splits. Then dip in coldwater, slip off skins, and removecores. Follow steps for raw pack ORhot pack.2. To clean, hot canning jars add 1 ⁄2teaspoon citric acid or 2 tablespoonsbottled lemon juice toeach quart jar; add 1 ⁄4 teaspooncitric acid or 1 tablespoonbottled lemon juice to each pint.Add 1 teaspoon salt and1 teaspoon sugar per quart, ifdesired.Fill jars:3. Raw pack: Leave whole or cut inhalves and place in clean, hotcanning jars. Cover tomatoes withhot tomato juice, leaving 1 ⁄2-inchheadspace.Hot pack: Place preparedtomatoes in a saucepan and addenough tomato juice to covercompletely. Boil gently 5 minutes.Fill jars with hot tomatoes andcover with hot tomato juice,leaving 1⁄2-inch headspace.4. Remove excess air from the jar byrunning a spatula or bubble freerbetween the tomatoes and theside of the jar in several places.5. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids. Process using one of the threemethods belowHot or raw pack in juiceBoiling water canner—process time0- 1001-Jar size 1000 ft 3000 ftpints 85 min. 90 min.quarts 85 min. 90 min.Dial gauge canner—process timecanner pressure (psi)Jar size process time 0-2000 ftpints 40 min. 6 lb.quarts 25 min. 11 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 40 min. 5 lb. 10 lb.quarts 25 min. 10 lb. 15 lb.Juice transfers heatmuch less effectivelythan water. Tomatoespacked in juice have a much longerprocessing time than tomatoes packedin water. Read through each recipecompletely before processing to makesure you are producing a safe product.T O M A T O E S T A R T & T A S T Y 15

Tomatoes—Whole orhalves (raw packwithout added liquid)1. Wash tomatoes. Dip in boilingwater for 30 to 60 seconds or untilskins split, then dip in cold water.Slip off skins and remove cores.Leave whole or halve.2. To clean, hot canning jars add 1 ⁄2teaspoon citric acid or 2 tablespoonsbottle lemon juice toeach quart jar; add 1 ⁄4 teaspooncitric acid or 1 tablespoon bottlelemon juice to each pint. Add 1teaspoon of salt per quart to thejars, if desired.Fill jars:3. Raw pack: Fill jars with rawtomatoes, leaving 1 ⁄2-inch headspace.Press tomatoes in the jarsuntil spaces between them fillwith juice. Leave 1 ⁄2-inch headspace.4. Remove excess air from the jar byrunning a spatula or bubble freerbetween the tomatoes and theside of the jar in several places.5. Wipe jar rims, adjust lids andprocess.Each recipe gives abouthow many whole vegetablesto use as a guide inpreparing the chopped amount. Donot rely on these whole vegetablequantities, but carefully measure allingredients in each recipe.Raw pack without added liquidBoiling water canner—process time0- 1001-Jar size 1000 ft 3000 ftpints 85 min. 90 min.quarts 85 min. 90 min.Dial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 40 min. 6 lb. 7 lb.quarts 25 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 40 min. 5 lb. 10 lb.quarts 25 min. 10 lb. 15 lb.16 Wisconsin Safe Food Preservation Series

Tomato juice1. Select fully ripe tomatoes. You willneed about 22 pounds tomatoesfor 7 quarts of juice, 101⁄2 poundsfor 7 pints.2. Wash tomatoes, remove stems andcores. To prevent juice from separating,quickly quarter 1 pound oftomatoes directly into a saucepan.Immediately heat to boiling whilecrushing. Continue to slowly addfreshly cut quarters to the boilingmixture, crushing as you addthem. Stir frequently to preventscorching. Simmer 5 minutes onceall tomatoes are added.3. Strain through a fine sieve or foodmill to separate juice from skinsand seeds. If you have a blender,blend the hot tomatoes for a fewseconds before straining to obtainmore pulp.4. To clean, hot canning jars add 1 ⁄2teaspoon citric acid or 2 tablespoonsbottled lemon juice toeach quart jar; add 1 ⁄4 teaspooncitric acid or 1 tablespoon bottledlemon juice to each pint. Add1 teaspoon salt and 1 teaspoonsugar per quart, if desired.5. Reheat strained juice and pourinto prepared jars leaving 1 ⁄2 inchheadspace.6. Remove excess air from the jar byrunning a spatula or bubble freerbetween the tomatoes and theside of the jar in several places.7. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids. Process using one of the threemethods below.Hot pack tomato juiceBoiling water canner—process time0- 1001-Jar size 1000 ft 3000 ftpints 35 min. 40 min.quarts 40 min. 45 min.Dial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 20 min. 6 lb. 7 lb.quarts 15 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 20 min. 5 lb. 10 lb.quarts 15 min. 10 lb. 15 lb.When preparing tomatojuice, blending the rawtomatoes before heatingis not recommended. It hastens enzymaticbreakdown of pectin and causesthe juice to separate. Instead, rapidlyheating the raw tomatoes inactivatesthe enzyme and keeps the juice fromseparating.T O M A T O E S T A R T & T A S T Y 17

Tomato-vegetablejuice blend8 quarts fully ripe tomatoes, cored andquartered (20 to 25 lbs.)1 cup onions, chopped (2 medium)1 cup carrots, peeled (2 medium)1 cup celery, chopped (3 stalks)Optional: 1 cup green peppers, cored(2 medium) — Substitute for 1 cupother vegetables to total 3 cups.2 bay leaves, as desired3 tbsp. salt, as desired1. Wash fully ripe tomatoes, removestems and cores. Crush and simmeras for making tomato juice. Chop orblend onion, celery, carrots and/orgreen peppers and add totomatoes. Season as desired withsalt or bay leaf. Add no more than3 cups of vegetables for every 22pounds of tomatoes.2. Heat rapidly to boiling and simmer20 minutes.3. Strain through a fine sieve or foodmill to separate juice from skinsand seeds. If you have a blender,blend the hot mixture for a fewseconds before straining to obtainmore pulp.4. To clean, hot canning jars, add1⁄2 tsp. citric acid or 2 tbsp.bottled lemon juice to eachquart jar; add 1 ⁄4 tsp. citric acidor 1 tbsp. bottled lemon juice toeach pint.5. Reheat juice to boiling and add toprepared jars leaving 1 ⁄2 inchheadspace. Remove excess airfrom the jar by running a spatulaor bubble freer between the juiceand the side of the jar.6. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids. Process using one of the threemethods below, or freeze.To freeze: Pour strained juice into apot. Chill in a sink of ice cold water.Stir frequently until cool. Pour intorigid freezer containers, leaving1-inch headspace. Label and date.Freeze at 0° F or lower. For bestquality, use within one year.Hot pack juice blendBoiling water canner—process time0- 1001-Jar size 1000 ft 3000 ftpints 35 min. 40 min.quarts 40 min. 45 min.Dial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 20 min. 6 lb. 7 lb.quarts 15 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 20 min. 5 lb. 10 lb.quarts 15 min. 10 lb. 15 lb.18 Wisconsin Safe Food Preservation Series

Tomato sauce or purée —No other vegetables added1. Prepare tomatoes as you would forplain tomato juice (see recipe onpage 17). You may add salt, sugar,bay leaf or garlic for seasoning.2. After straining, simmer in a largekettle until sauce thickens:■ For thin sauce, reduce thevolume by one-third.■ For purée, reduce the volumeby one-half.■ For paste, cook until the mixturerounds up on a spoon.Note: Process very thick sauce inpint or half-pint jars, not quarts.3. To clean, hot canning jars add1⁄2 teaspoon citric acid or2 tablespoons bottled lemonjuice to each quart jar; add1⁄4 teaspoon citric acid or 1tablespoon bottled lemon juiceto each pint. Add 1 ⁄2 teaspoonsalt and 1 ⁄2 teaspoon sugar perpint, if desired.4. Pour boiling hot sauce intoprepared jars, leaving 1⁄4-inchheadspace. Remove air bubbles,wipe jar rims, and cap withproperly pretreated lids. Adjust lids.5. Process or freeze.To freeze: Pour hot sauce into a pot.Chill in a sink of ice cold water. Stirfrequently until cool. Pour into rigidfreezer containers, leaving 1-inchheadspace. Label and date. Freeze at0° F or lower. For best quality, usewithin one year.Hot pack tomato sauceBoiling water canner—process time0- 1001-Jar size 1000 ft 3000 ftpints 35 min. 40 min.quarts 40 min. 45 min.Dial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 20 min. 6 lb. 7 lb.quarts 15 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 20 min. 5 lb. 10 lb.quarts 15 min. 10 lb. 15 lb.Yield informationAmount ofAmount offresh tomatoes canned tomatoes1 bushel = 18 quarts22 pounds = 7 quarts101⁄2 pounds = 7 pints3 pounds = 1 quartT O M A T O E S T A R T & T A S T Y 19

Stewed tomatoes4 quarts tomatoes, peeled, coredand chopped (24 large)1 cup celery, chopped (3 stalks)1⁄2 cup onion, chopped (1 medium)1⁄4 cup green pepper, seededand chopped1 tbsp. sugar2 tsp. saltYield: 7 pints or 3 quarts1. Wash fully ripe tomatoes. Dip inboiling water for 30 to 60 secondsor until skin splits. Then dip in coldwater, slip off skins, remove coresand chop. Prepare other ingredientsas directed.2. Combine all ingredients in a largestock pot. Cover, heat to boilingand simmer 10 minutes, stirring toprevent sticking. Ladle hot vegetablesinto clean, hot canning jars,leaving 1-inch headspace.3. Remove excess air from the jar byrunning a spatula or bubble freerbetween the tomatoes and theside of the jar in several places.4. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids.5. Do not process in a boiling watercanner. Process using one of thetwo pressure canning methods onthe left or freeze.Do not increase theamount of vegetables instewed tomatoes, anunsafe product may result. For a safemixed vegetable recipe, see CanningVegetables Safely (B1159), availablefrom your county UW-Extension officeor the address on the back page.Each recipe gives about how manywhole vegetables to use as a guide inpreparing the chopped amount. Donot rely on these whole vegetablequantities, but carefully measure allingredients in each recipe.Hot pack stewed tomatoesDial gauge canner—process timecanner pressure (psi)process 0-Jar size time 1000 ftpints 15 min. 11 lb.quarts 20 min. 11 lb.Weighted gauge canner—process timecanner pressure (psi)process 0-Jar size time 1000 ftpints 15 min. 10 lb.quarts 20 min. 10 lb.Note: Safe processing informationfor elevations above 1,000 feet havenot been established for this recipe.20 Wisconsin Safe Food Preservation Series

Tomatoes with okra orzucchini—hot pack1. Wash tomatoes and okra orzucchini. Dip tomatoes in boilingwater 30 to 60 seconds or untilskins split. Then dip in cold water,slip off skins and remove cores,and quarter. Trim stems from okraand slice into 1-inch pieces orleave whole. Slice or cube zucchiniif used. Bring tomatoes to a boiland simmer 10 minutes. Add okraor zucchini and boil gently 5minutes.2. Fill clean, hot canning jars withmixture, leaving 1-inch headspace.Add 1 teaspoon salt to eachquart, if desired.3. Remove air bubbles, adjust lids andprocess.Variation: You may add four or fivepearl onions or two onion slices toeach jar.Hot pack tomatoeswith okra or zucchiniDial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 30 min. 11 lb. 12 lb.quarts 35 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 30 min. 10 lb. 15 lb.quarts 35 min. 10 lb. 15 lb.T O M A T O E S T A R T & T A S T Y 21

Meatless spaghetti sauce10 quarts fully ripe tomatoes, peeled andchopped (30 lbs.)1 cup onion, chopped (1 medium)1 cup green pepper (cored) or celery,chopped (2 medium peppers or3 stalks celery)1⁄4 cup parsley, chopped (optional)1 pound fresh mushrooms, sliced(optional)2 to 4 cloves garlic, minced1 tbsp. salt1⁄4 cup brown sugar1 tbsp. sweet basil, crushed1 tbsp. oregano1⁄4 cup vegetable oil (optional)Yield: About 9 pints1. Wash ripe tomatoes. Dip in boilingwater for 30 to 60 seconds or untilskin splits.Then dip in cold waterand slip off skins, core and quarter.Place in a large saucepan and boil20 minutes, uncovered, to thicken.Meanwhile, sauté onions, garlic,celery or peppers, and mushroomsin vegetable oil until tender.2. Combine sautéed vegetables withtomatoes. Bring to a boil. Simmeruncovered until thickened, about11⁄2 hours. Stir often to preventsticking.3. Ladle into clean, hot canning jars,leaving 1-inch headspace. Removeair bubbles, wipe jar rims, and capwith properly pretreated lids.Adjust lids.4. Do not process in a boiling watercanner. Process using one of thetwo pressure canning methodsbelow.Hot pack spaghetti sauceDial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 20 min. 11 lb. 12 lb.quarts 25 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 20 min. 10 lb. 15 lb.quarts 25 min. 10 lb. 15 lb.Do not add meat toMeatless SpaghettiSauce before canning,unsafe food will result. If desired,brown and add ground beef when youreheat the canned spaghetti sauce forserving. Seasonings in this recipe maybe decreased, if desired. Do not alterproportions of onions, peppers ormushrooms, or add pasta, rice orsimilar ingredients.22 Wisconsin Safe Food Preservation Series

Spaghetti sauce with meat30 lbs. tomatoes2 1 ⁄2 lbs. ground beef or sausage5 cloves garlic, minced1 cup chopped onions1 cup chopped celery or green peppers1 lb. fresh mushrooms, sliced (optional)4 1 ⁄2 tsp. salt2 tbsp. oregano4 tbsp. minced parsley2 tsp. black pepper1 ⁄4 cup brown sugarYield: About 9 pints1. Wash tomatoes and dip in boilingwater for 30 to 60 seconds or untilskins split. Dip in cold water andslip off skins. Remove cores andquarter tomatoes. Boil 20 minutes,uncovered, in large saucepan. Putthrough food mill or sieve.2. Saute beef or sausage until brown.Add garlic, onion, celery or greenpepper and mushrooms, if desired.Cook until vegetables are tender.Combine with tomato pulp inlarge saucepan. Add spices, salt,and sugar. Bring to a boil. Simmer,uncovered, until thick enough forserving. At this time initial volumewill have been reduced by nearlyone-half. Stir frequently to avoidburning.3. Fill clean, hot jars, leaving 1-inchheadspace. Remove bubbles,adjust lids and process.Hot pack spaghetti saucewith meatDial gauge canner—process timecanner pressure (psi)process 0- 2001-Jar size time 2000 ft 4000 ftpints 60 min. 11 lb. 12 lb.quarts 70 min. 11 lb. 12 lb.Weighted gauge canner—process timecanner pressure (psi)process 0- aboveJar size time 1000 ft 1000 ftpints 60 min. 10 lb. 15 lb.quarts 70 min. 10 lb. 15 lb.T O M A T O E S T A R T & T A S T Y 23

Blender tomato catsup8 quarts tomatoes, chopped(about 24 lbs.)2 lbs. onions, chopped2 lbs. sweet peppers, mix of red andgreen, seeded and chopped3 tbsp. dry mustard1 1 ⁄2 tbsp. paprika1 1 ⁄2 tsp. whole allspice1 1 ⁄2 tbsp. whole cloves2 3-inch cinnamon sticks9 cups brown sugar, firmly packed1⁄4 cup canning or pickling salt9 cups cider vinegar (5% acetic acid)Yield: About 9 pints1. Wash fully ripe tomatoes and allvegetables. Dip tomatoes inboiling water for 30 to 60 secondsor until skins split. Then dip in coldwater and slip off skins, core andquarter. Remove seeds frompeppers and slice into strips. Peeland quarter onions. Blendtomatoes, peppers and onions athigh speed for 5 seconds in anelectric blender or food processor.2. Pour into a 3- to 4-gallon stock potor large kettle and heat to boiling.Boil gently 60 minutes, stirring frequently.3. Add vinegar, brown sugar, salt, anda spice bag containing mustard,red pepper and other spices.Continue boiling and stirring untilvolume is reduced one-half andcatsup rounds up on a spoon withno separation of liquid and solids(about 1 to 2 hours). As mixturethickens, stir often and reduceheat to prevent scorching.4. Pour hot catsup into clean, hotpint canning jars, leaving 1 ⁄8-inchheadspace. Remove air bubbles,wipe jar rims, and cap withproperly pretreated lids.Adjust lids.5. Process pints in a boiling watercanner:0-1,000 feet 15 minutes1,001-6,000 feet 20 minutesTo freeze: Chill quickly. Pour intofreezer containers, leaving 1-inchheadspace. Label and date. Freeze at0° F or lower. For best quality, usewithin one year.24 Wisconsin Safe Food Preservation Series

Tomato catsup24 lbs. ripe tomatoes3 cups chopped onions3 ⁄4 tsp. ground red pepper (cayenne)3 cups cider vinegar (5 percent)4 tsp whole cloves3 sticks cinnamon, crushed1 1 ⁄2 tsp. whole allspice3 tbsp. celery seeds1 1 ⁄2 cups sugar1 ⁄4 cup saltYield: 6 to 7 pints1. Wash tomatoes. Dip in boilingwater for 30 to 60 seconds or untilskins split. Dip in cold water. Slipoff skins and remove cores.Quarter tomatoes into 4-gallonstock pot or a large kettle. Addonions and red pepper. Bring toboil and simmer 20 minutes,uncovered. Combine spices in aspice bag and add to vinegar in a2-quart saucepan. Bring to boil.Cover, turn off heat and holdtomato mixture for 20 minutes.Then, remove spice bag andcombine vinegar and tomatomixture. Boil about 30 minutes.2. Put boiled mixture through a foodmill or sieve. Return to pot. Addsugar and salt, boil gently, and stirfrequently until volume is reducedby one-half or until mixturerounds up on spoon without separation.3. Fill clean, hot pint jars, leaving 1 ⁄8-inch headspace. Remove bubbles,adjust lids and process.4. Process pints in a boiling watercanner:0-1,000 feet 15 minutes1,001-6,000 feet 20 minutesEach recipe gives abouthow many whole vegetablesto use as a guide inpreparing the chopped amount. Donot rely on these whole vegetablequantities, but carefully measure allingredients in each recipe.T O M A T O E S T A R T & T A S T Y 25

Country western catsup24 lbs. ripe tomatoes5 chile peppers, sliced and seeded1 ⁄4 cup salt2 2 ⁄3 cups vinegar (5 percent)1 1 ⁄4 cups sugar1 ⁄2 tsp. ground red pepper (cayenne)4 tsp. paprika4 tsp. whole allspice4 tsp. dry mustard1 tbsp. whole peppercorns1 tsp. mustard seeds1 tbsp. bay leavesYield: 6 to 7 pints1. Wash tomatoes. Dip in boilingwater for 30 to 60 seconds or untilskins split. Dip in cold water Slipoff skins and remove cores.Quarter tomatoes into 4-gallonstock pot or a large kettle. Addonions and red pepper. Bring toboil and simmer 20 minutes,uncovered. Combine spices in aspice bag and add to vinegar in a2-quart saucepan. Bring to boil.Turn off heat and let stand untiltomato mixture has been cooked20 minutes. Then, remove spicebag and combine vinegar andtomato mixture. Boil about 30minutes. Put boiled mixturethrough a food mill or sieve.2. Return to pot. Add sugar and salt,boil gently, and stir frequentlyuntil volume is reduced by onehalfor until mixture rounds up onspoon without separation.3. Fill clean, hot pint jars, leaving 1 ⁄8-inch headspace. Removebubbles,adjust lids and process.4. Process pints in a boiling watercanner:0-1,000 feet 15 minutes1,001-6,000 feet 20 minutes26 Wisconsin Safe Food Preservation Series

Barbecue sauce4 quarts (16 cups) peeled, cored,chopped red ripe tomatoes (24 largetomatoes)2 cups chopped celery2 cups chopped onions1 1 ⁄2 cups chopped sweet red or greenpeppers ( medium peppers)2 hot red peppers, cored, and chopped1 tsp. black peppercorns2 cloves garlic, crushed1 cup brown sugar1 tbsp. dry mustard1 tbsp. paprika1 tbsp. canning salt1 tsp. hot pepper sauce (e.g., Tabasco®)1 ⁄8 tsp. cayenne pepper1 1 ⁄2 cups of (5%) vinegarYield: About 4 pint jars*Caution: Wear plastic or rubbergloves and do not touch your facewhile handling or cutting hotpeppers. If you do not wear gloves,wash hands thoroughly with soapand water before touching yourface or eyes.1. Wash and rinse canning jars; keephot until ready to use. Prepare lidsaccording to manufacturer'sdirections.2. Combine prepared tomatoes,celery, onions, and peppers. Cookuntil vegetables are soft (about 30minutes). Puree using a fine sieve,food mill, food processor orblender. Cook until mixture isreduced to about one half (about45 minutes).3. Tie peppercorns in a cheeseclothbag; add with remaining ingredientsand cook slowly until mixtureis the consistency of catsup, about1 1 ⁄2 to 2 hours. As mixturethickens, stir frequently to preventsticking. Remove bag of peppercorns.4. Fill hot sauce into clean, hot jars,leaving 1 ⁄2 inch headspace.Remove air bubbles and adjustheadspace if needed. Wipe rims ofjars with a dampened clean papertowel; apply two-piece metalcanning lids.5. Process pints in a boiling watercanner:0-1,000 feet 20 minutes1,001-3,000 feet 25 minutesT O M A T O E S T A R T & T A S T Y 27

Hot pepper salsa — Hottomato-pepper sauce10 cups tomatoes, peeled, cored andchopped (about 5 lbs.)5 cups chili peppers, peeled, seeded andchopped (about 2 lbs.)1 cup onion, chopped (about 1 medium)6 cloves garlic, minced1 cup cider vinegar (5% acetic acid)1 tbsp. salt1⁄4 cup cilantro, minced (optional)1 tsp. cumin (optional)Yield: 6 to 8 pints1. Wash fully ripe tomatoes. Dip inboiling water for 30 to 60 secondsor until skins split. Dip tomatoes incold water, slip off skins, removecores and coarsely chop.2. Use a mixture of mild and hotpeppers. Slit each pepper on itsside to allow steam to escape, andpeel using the following method:■ Roast chilies in oven (400° F) orbroiler for 6 to 8 minutes untilskins blister.■ Place roasted peppers in a panand cover with a damp cloth tocool. After several minutes, slipoff pepper skins.3. Combine all ingredients in a largesaucepan. Heat to boiling andsimmer 10 minutes. Ladle hot salsainto clean, hot pint jars, leaving1⁄2-inch headspace.4. Remove excess air from the jar byrunning a spatula or bubble freerbetween the tomatoes and theside of the jar in several places.5. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids.6. Process pints in a boiling watercanner:0-1,000 feet 15 minutes1,001-6,000 feet 20 minutesCaution: The volatile oilsin hot peppers can causeburns. Wear rubbergloves when you cut or chop thesepeppers. Do not touch your face, particularlynear your eyes. Wash handsthoroughly with soap and water if youdo handle hot peppers.Each recipe gives about how manywhole vegetables to use as a guide inpreparing the chopped amount. Donot rely on these whole vegetablequantities, but carefully measure allingredients in each recipe.28 Wisconsin Safe Food Preservation Series

Piccalilli6 cups green tomatoes, chopped1 1 ⁄2 cups sweet red peppers, seeded andchopped1 1 ⁄2 cups green peppers, seeded andchopped2 1 ⁄4 cups onion, chopped7 1 ⁄2 cups cabbage, chopped1⁄2 cup canning or pickling salt3 tbsp. whole mixed pickling spices4 1 ⁄2 cups cider vinegar (5% acetic acid)3 cups brown sugar3 tbsp. mustard seed1 tbsp. celery seedYield: About 9 half-pints1. Wash and mix, chop and combinevegetables with 1 ⁄2 cup salt. Coverwith hot water and let stand12 hours.2. Drain vegetables, squeezing out asmuch liquid as possible.3. Tie spices in a spice bag, combinewith vinegar and brown sugar, andheat to boiling in a saucepan.4. Add drained vegetables and boilgently 30 minutes or until thevolume of the mixture is reducedby half. Remove spice bag.5. Sterilize jars by boiling for10 minutes in enough water tocover the jars by 1 to 2 inches.6. Pack hot relish in sterile half-pintor pint canning jars, leaving1⁄2-inch headspace.7. Remove excess air from the jar byrunning a spatula or bubble freerbetween the vegetables and theside of the jar in several places.8. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids.9. Process half-pints in a boilingwater canner.0-1,000 feet 5 minutes1,001-6,000 feet 10 minutesT O M A T O E S T A R T & T A S T Y 29

Pickled sweet greentomatoes16 cups green tomatoes, sliced(10 to 11 lbs.)2 cups onion, sliced1⁄4 cup canning or pickling salt4 cups cider vinegar (5% acetic acid)3 cups brown sugar1 tbsp. mustard seed1 tbsp. allspice1 tbsp. celery seed1 tbsp. whole clovesYield: About 9 pints1. Wash and slice tomatoes andonions. Place in a bowl, sprinklewith 1 ⁄4 cup salt, and let stand 4 to6 hours. Drain.2. Heat vinegar and stir in sugar untildissolved. Tie mustard seed,allspice, celery seed and cloves in aspice bag. Add to vinegar withtomatoes and onions.3. If needed, add just enough waterto cover. Bring to a boil andsimmer 30 minutes, stirring asneeded to prevent burning.4. Tomatoes should be tender andtransparent when properlycooked. Remove spice bag.5. Pack hot tomatoes in clean, hotpint or quart canning jars, leaving1/2-inch headspace.6. Remove excess air from the jar byrunning a spatula or bubble freerbetween the vegetables and theside of the jar in several places.7. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids.8. Process in a boiling watercanner.Pints0-1,000 feet 10 minutes1,001-6,000 feet 15 minutesQuarts0-1,000 feet 15 minutes1,001-6,000 feet 20 minutesjPickled green tomato relish10 pounds small, hard green tomatoes,chopped1 1 ⁄2 pounds sweet red peppers, seededand chopped11⁄2 pounds green peppers, seeded andchopped2 pounds onions, chopped1⁄2 cup canning salt4 cups water4 cups white sugar4 cups vinegar (5% acetic acid)1⁄3 cup prepared yellow mustard2 tbsp. cornstarchYield: About 8 pints30 Wisconsin Safe Food Preservation Series

1. Wash and coarsely grate or finelychop tomatoes, peppers andonions. Dissolve the 1 ⁄2 cupcanning salt in water and pourover vegetables in a large kettle.Heat to boiling and simmer5 minutes. Drain in a colander.2. Return vegetables to kettle. Addsugar, vinegar, mustard and cornstarch.Stir to mix.3. Heat to boiling and simmer5 minutes.4. Sterilize pint jars by boiling for10 minutes in enough water tocover the jars by 1 or 2 inches.5. Fill sterile pint jars with hot relish,leaving 1 ⁄2-inch headspace.6. Remove excess air from the jar byrunning a spatula or bubble freerbetween the vegetables and theside of the jar in several places.7. Wipe jar rims, and cap withproperly pretreated lids. Adjustlids.8. Process pints in a boiling watercanner.0-1,000 feet 5 minutes1,001-6,000 feet 10 minutesGreen tomato pie filling4 quarts chopped green tomatoes3 quarts peeled and chopped tart apples1 lb. dark seedless raisins1 lb. white raisins1 ⁄4 cup minced citron, lemon, ororange peel2 cups water2 1 ⁄2 cups brown sugar2 1 ⁄2 cups white sugar1 ⁄2 cup vinegar (5%)1 cup bottled lemon juice2 tbsp. ground cinnamon1 tsp. ground nutmeg1 tsp. ground clovesYield: About 7 quartsCombine all ingredients in a largesaucepan. Cook slowly stirring often,until tender and slightly thickened(about 35 to 40 minutes). Fill clean,hot jars with hot mixture, leaving 1 ⁄2-inch headspace. Wipe rims, adjust lidsand process.Process quarts in a boiling watercanner:0-1,000 feet 15 minutes1,001-6,000 feet 20 minutesT O M A T O E S T A R T & T A S T Y 31

ReferencesKeith, Mary A. Canning acid-low acidblends — the problems involved. Paperpresented at National Extension Foodand Nutrition Workshop, Atlanta.September 1986.Montville, T.J., L.K. Conway and G.M.Sapers. Inherent variability in theefficacy of the USDA raw-pack processfor home-canned tomatoes. 1983.Journal of Food Science 48:1591.Mundt, J.O. Effect of mold growth and thepH of tomato juice. 1978. Journal ofFood Protection 41:267.Sapers, G.M., O. Panasiuk and J. Carre.Effects of thermal processing and salton the pH and acidity of home cannedtomatoes. 1978. Journal of Food Science43:951.Sapers, G.M., J.G. Phillips, A.M. Divito.Equilibrium pH of home canned foodscomprising combinations of low acidand high acid ingredients. 1982.Journal of Food Science 47:277.Sapers, G.M., J.G. Phillips, F.D. Talley, O.Panasiuk and J. Carre. Acidulation ofhome-canned tomatoes. 1978. Journalof Food Science 43:1049.USDA Complete Guide to Home Canning,Ag Information Bulletin 539, 1994:www.uga.edu/nchfp/publications/publications_usda.htmlWolf, I.D., C.M. Schwartau, D.R. Thompson,E.A. Zottola and D.W. Davis. The pH of107 varieties of Minnesota-growntomatoes. 1979. Journal of Food Science44:1008.Zottola, E.A., I.D. Wolf, K.L. Nordsiden andD.R. Thompson. Home canning of food:evaluation of current recommendedmethods. 1978. Journal of FoodScience 43:1731.Wisconsin Safe FoodPreservation SeriesCanning Fruits Safely (B0430)Canning Meat, Wild Game, Poultry andFish Safely (B3345)Canning Salsa Safely (B3570)Canning Vegetables Safely (B1159)Freezing Fruits and Vegetables (B3278)Homemade Pickles and Relishes (B2267)Making Jams, Jellies and Fruit Preserves(B2909)Using and Caring for a Pressure Canner(B2593)Wisconsin’s Wild Game: Enjoying theHarvest (B3573) and Guidelines forMaking Safe Jerky at Home (SUPL3573)To start with the right ingredients,see also:Vegetable Cultivars and Planting Guide forWisconsin Gardens (A1653)These are available from your countyUW-Extension office or order fromCooperative Extension Publishing(learningstore.uwex.edu).USDA Complete Guide to Home Canning(Ag Information Bulletin 539, 1994) isonline via the National Center for HomeFood Preservation:www.uga.edu/nchfp/publications/publications_usda.html32 Wisconsin Safe Food Preservation Series

Copyright © 2008 by the Board ofRegents of the University of WisconsinSystem doing business as the division ofCooperative Extension of the Universityof Wisconsin-Extension. All rightsreserved. Send copyright inquiries to:Cooperative Extension Publishing, 432 N.Lake St., Rm. 227, Madison, WI 53706.Author: Barbara H. Ingham. professorand food science extension specialist,College of Agricultural and Life Sciences,University of Wisconsin-Madison andUW-Extension.University of Wisconsin-Extension,Cooperative Extension, in cooperationwith the U.S. Department of Agricultureand Wisconsin counties, publishes thisinformation to further the purpose of theMay 8 and June 30, 1914 Acts ofCongress. An EEO/AA employer, theUniversity of Wisconsin-Extension,Cooperative Extension provides equalTomatoes Tart & Tasty (B2605)opportunities in employment and programming,including Title IX andAmericans with Disabilities (ADA)requirements. If you need this informationin an alternative format, contactCooperative Extension Publishing orEqual Opportunity and DiversityPrograms, University of Wisconsin-Extension, 501 Extension Building,432 N. Lake Street, Madison, WI 53706,diversity@uwex.edu, phone: (608)262-0277, fax: (608) 262-8404, TTY:711 Wisconsin Relay.This publication is available in Englishfrom your Wisconsin county Extensionoffice (www.uwex.edu/ces/cty) or fromCooperative Extension Publishing. Toorder, call toll-free: 1-877-947-7827(WIS-PUBS) or visit our web site:learningstore.uwex.edu.R-5-2008