Tomato Products

William Schafer
Extension Food Technologist
Department of Food Science and Nutrition
University of Minnesota

The recommended methods given in this publication are based on research released in 1988, sponsored by the United States Department of Agriculture, and conducted at the Extension Service Center for Excellence in Home Food Preservation, Pennsylvania State University. These methods are not available in current (existing) University of Minnesota Extension Service fact sheets or folders. They are presented separately to emphasize their introduction. Refer to Home Canning Tomatoes (FO-1097) and Safe Home Canning of Fruits, Vegetables, and Meats (BU-0516) for existing methods of products not found in this publication. Note: Processing times and pressures are for Minnesota altitude ranges. If you move to another state, be sure to check with the local cooperative extension office for the correct processing recommendations.

General Instructions

Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning. Caution: Do not can tomatoes from dead or frost killed vines. These may result in an unsafe or low acidity. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.

Acidification: To ensure safe acidity of certain products, the addition of two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart is indicated. For pints, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. These can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

Recommended Processes

Refer to Safe Home Canning of Fruits, Vegetables and Meats BU-0516, for instructions on how to safely use a pressure canner or boiling water bath. The new methods in this folder do not recommend using a pressure saucepan. They also give higher pounds pressure (PSI) values for the dial-gauge versus weighted-gauge canners. This is because the weighted-gauge canners have a safety factor "built in." These canners actually process at 0.5 PSI greater than the weight indicates. They also can process only at three settings on the weight (5,10,15). Pounds pressure that fall between 10 and 15 PSI must then use 15 PSI as the safe processing setting for the same time.

Products

Ø	Tomato and Vegetable Juice Blend
Ø	Standard Tomato Sauce
Ø	Tomatoes with Okra or Zucchini
Ø	Spaghetti Sauce without Meat
Ø	Spaghetti Sauce with Meat
Ø	Mexican Tomato Sauce
Ø	Tomato Ketchup
Ø	Country Western Ketchup
Ø	Blender Ketchup
Ø	Chile Salsa (Hot Tomato-Pepper Sauce)
Ø	Barbecue Sauce

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

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