canning tomatoes

marycanner(7)August 14, 2014

Bought the new Ball complete book of home preserving. Old Ball Blue book was from 1991. First recipe I tried was Bruschetta in a jar. Recipe calls for 9 cups of tomatoes, 2 1/2 cups liquid. States that it makes 7 half pints. Is it a problem that it took 9 half pints to hold recipe, and I had liquid left over. .

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seysonn(8a WA/HZ 1)

Post it @ Harvest Forum, where the canning people are..

    Bookmark   August 14, 2014 at 4:32PM
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I looked at the recipe, I don't understand how a raw pack of 9C of tomatoes with 2.5C of liquid (even if some evaporates when you boil it) can result in only 7 half-pint jars. Agree post over on Harvest, I know pixie lou has made it (and as I recall didn't care for it) so maybe you can find out if your result is typical.

It sure seems right to me that you packed 9C of tomatoes into 9 half pint jars, then poured what liquid you could fit over them (and did you release air bubbles, top off the jars with more liquid?).

    Bookmark   August 14, 2014 at 4:48PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Here you go direct link to the forum.


Here is a link that might be useful: Harvest Forum

    Bookmark   August 14, 2014 at 6:13PM
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I would not add water. sounds dangerous to me. I might add vinegar as it is most important to keep the Ph low. adding water could cause a dangerous Ph in the final product. Even with canning tomatoes without anything added some tomatoes require some vinegar to make them safe.

well some people might use lime juice or lemon juice in place of vinegar. but all are acidic. some water can be highly basic in certain parts of the country. I think out West. things are more acid in the East. But everyone must be careful. I like to add a touch of vinegar to all my tomato canning in jars. just to be safe. but then I like low acid tomatoes to grow.

many recipes are dangerous and I would get a new up to date Ball Canning jar book. they sell them in most Wal Mart stores at a discount of some kind.

for safety I prefer to can my tomatoes plain with nothing added to the jar but some vinegar. then I use that to make my recipe when I cook. that way I do not have added ingredients that might cause the entire jar to go bad. not worth the risk to me.

    Bookmark   August 15, 2014 at 2:33PM
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No one said anything about water. The liquid called for in the recipe is 1C wine, 1C vinegar, and 1/2C water which is safe. The recipe is from the 2006 Ball Complete Book of Home Preserving which is still considered up to date (I forget when the last Blue Book was published but maybe 2010? They don't actually update it every year).

mary - I didn't see a post over on Harvest - did you get your answer?

Here is a link that might be useful: Ball Bruschetta recipe

    Bookmark   August 16, 2014 at 12:44AM
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