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| I've got a lot of cukes and I'm getting ready to make some tomato juice to can. Usually, I add some hot peppers and onions to my boiling tomatoes for some extra flavor, and I am wondering if I can throw in some cukes for a sort of gazpacho flavored juice? I will pressure can this and add citric acid to each quart. |
Follow-Up Postings:
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| Instructions say that as long as you don't add more than 3 cups of additional vegetables per 22 pounds of tomatoes so the low acid ratio to the amount of added acid is maintained it is ok. Dave |
Here is a link that might be useful: Tomato Vegetable Juice Blend instructions
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- Posted by myfamilysfarm 5b (My Page) on Sat, Jul 27, 13 at 12:33
| Thanks, I hate the old way of making us pressure can, if there was anything non-acid included. |
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| Thanks, I hate the old way of making us pressure can, if there was anything non-acid included. True but this way you have to trust the preparer to add the required acid - lemon juice, lime juice, or citric acid. There are still far too many who refuse to do that IMO. Then on top of that they want to make it into a vegetable blend juice and still not pressure can it. In this case, limiting the amount of added low acid ingredients, adding the citric acid AND pressure canning gives a good level of safety. Dave |
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- Posted by readinglady z8 OR (My Page) on Sat, Jul 27, 13 at 15:08
| Plus there have been studies that show better results (i.e. vitamin retention and flavor) with pressure canning of tomato products. Sounds counter-intuitive, but there it is. Carol |
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