Vegetables Gardening - Growing Organic Vegetables

Some older cookboks do... but basically you are right; lower acid toms
get the addition of acid. Curiously, some areas of the US like a
different
shade or red, a different size, etc, and those of Asian influence, seem
to largely prefer lower acid and more yellow toms.

Botulism is killed around 212F but their toxins, IF they have
multiplied,
don't expire until around 240F, which requires a pressure cooker at
about 15 psi. As this is life or death, don't trust one source; check
this out. (Heck, I just caught a typo, where I had 140F instead of 240.)

Stuff that doesn't seal, so what? Separate it, fridge it, and eat that
week.
or, reprocess it after cleaning the jar threads or whatever caused the
mis-seal. Later, if the jar doesn't have the correct lid action to prove
an intact seal, toss it. Mark each batch by date, at least, so you can
double check any that were in that batch. The life you save, might be
one you sorta like... LOL!

BillSF9c

> Posted by: "mhillerbrand" mike@boldmountain.com mhillerbrand
>Old time (~1950's) canning books do not not add additional acid. I
believe it is
a recent addition because of the many "low acid" tomato varieties now
available
to home gardeners/canners. Of course it won't hurt to add it, though
some have a
reaction to the excess acid. mike.

>> I notice you are not pressure cooking the tomatoes. Do you add any
lemon
juice or ? to up the acid so as not to risk botulism?
>> Sharon

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