Canning tomatoes and celery

jill2761(Southeast Texas)June 28, 2010

My first post disappeared so I'm trying again...

I followed the Ball Complete recipe for canning tomatoes and celery, which calls for equal measures of tomatoes and celery. It also said I would need about 4 stalks of celery and 1-1/2 lbs of tomatoes for each quart. To get equal measure of celery and tomatoes was more than four stalks, but I chalked that up to size of the stalks. I topped off the jars to the proper headspace with the liquid left in the pot. I currently have the jars in the pressure canner. Pints are supposed to process (PC) for 30 minutes. Only after I got the lid on the canner did I realize I was supposed to top off with boiling water (instead of the juice). What should I do now? I can increase the processing time because they are still in the canner...

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

I don't think it will be a serious problem but the pH will be a bit different. Depending on the pH of your water it may actually be a bit more acidic.

If it was me I'd up the processing to the quart time of 35 minutes just for an extra margin of safety but bottom line - it's your choice.

Only other option is to stop the processing, drain the jars, replace with boiling water called for and reprocess.


    Bookmark   June 28, 2010 at 10:31PM
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jill2761(Southeast Texas)

Thanks. I had to make a decision before I got your reply, so I ended up processing for 45 minutes, partly because of the juice vs water issue, and partly because I was afraid I had too much celery in the mix. I know that I followed the recipe of equal measure between the tomatoes and celery, but it just seemed like a lot of celery. I appreciate the help.

    Bookmark   June 28, 2010 at 11:07PM
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Another example of why these recipes need to be changed to weight measurements, in grams.

    Bookmark   June 30, 2010 at 3:07AM
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