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Are my canned tomatoes safe?
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Posted by jenniedhs TN (My Page) on Sat, Oct 31, 09 at 17:12
| I generally freeze rather than can my produce. But occasionally if I have time, I will can some things. I do like to can Annie's salsa each year and this year I also did tomatoes and basil and bloody mary mix. I didn't want to dig through my cookbooks looking for my Balls Canning Book, which I realize now I probably should have. Reading it today I totally forgot the Citric acid in the tomatoes and basil. Will they be safe to eat? I pressure canned them. And I added horseradish to the bloody mary mix thinking I would have one less step when mixing drinks. I am not sure this is safe either. Those were pressure canned also. I have always pressure canned the salsa, but I am not sure if this is the correct method. Your thoughts?
Thanks,
Jennie |
Follow-Up Postings:
RE: Are my canned tomatoes safe?
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| It is going to be your choice Jennie because no, per the approved guidelines they are not safe. Tomatoes with basil added, assuming it was fresh basil rather than the allowed dried herb, will have a pH well above the 4.6 minimum and no where near the preferred 4.2. If you used dried basil then they are still only borderline if you didn't add the required acid. And the pH won't remain stable during storage. Even if pressure canned the acid is needed. Horseradish added to juice has the same effect, raising the pH into the unsafe range. What acid if any was added to your Bloody Mary mix and what else did you add? The additives all affect the pH and the safety. Annie's Salsa can be pressure canned but you don't indicate how much acid you added to it nor how long you PC it. If you used the 1/3 c vinegar recipe then it needs 35 mins per the guidelines. If you used the 1 cup of acid then you can safely get by with 15 mins. PC at 10 lbs. Your choice since it is your risk to take, sorry. If it were me, I'd pitch them assuming it has been longer than 24 hours and so is too late to freeze them. Dave |
RE: Are my canned tomatoes safe?
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Thanks Dave for your input. I will pitch all except the salsa, which I did properly. I could kick myself for rushing and not finding the Ball Canning Guide.
I only did four pints of Bloody Mary Mix and six of the tomatoes and basil, and yes it was fresh basil. I did freeze a ton of tomatoes and the rest of the garden produce so all is not lost. Next year I will be so much more careful and study this forum before getting "creative"! I am glad I posted. Thanks again, Dave. Jennie |
RE: Are my canned tomatoes safe?
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| If you are comfortable with it, the tomatoes could be boiled for 10 minutes and used in a cooked product like a stew, a chili or spaghetti sauce, etc. Boiling will kill any potential toxins. But don't consume the tomato products straight out of the jar. There was a previous thread with discussion of a general guideline for pressure canning salsa, but Annie's Extension agency no longer recommends it for her recipe. Carol |
RE: Are my canned tomatoes safe?
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Sure, boiling may make the food safe, but that is assuming you don't contaminate anything beforehand. Things such as the can opener, the dish cloth, getting some on a cut, etc. Just know that if you do open the jars and they are contaminated, you can risk getting it on other surfaces.
You have to decide how much risk you want to take with the jars of improperly canned foods. |
RE: Are my canned tomatoes safe?
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| You are welcome Jennie. I know it hurts to pitch them but we have all been there and had to do that so you sure aren't alone. It is discouraging but we do learn from our mistakes. Dave |
RE: Are my canned tomatoes safe?
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| I agree, Carol, they could be boiled. In addition, I think it depends on how long your processed them. Michigan State University has a recipe for spaghetti sauce that includes tomatoes, mushrooms, celery, onion and various herbs plus oil with no additional acid which is pressure canned at 11 lbs. of pressure for 20 minutes for pints and 25 minutes for quarts. I would think that tomatoes and basil are basically that recipe without the low acid vegetables or oil, and so would be OK. I've been told that I can use fewer low acid ingredients but not more, so this should qualify if it is indeed only tomatoes and basil and the tomatoes are crushed, not whole. I don't know about the bloody mary mix, what else is in that besides horseradish? Fortunately, no matter what you decide, there are only a few jars, not hundreds, so it hurts less. Annie |
RE: Are my canned tomatoes safe?
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I pressure canned the tomatoes and basil at @10 lbs. for 15 minutes. I say approximately because it is really hard to keep to regulate the pressure on my gas stove. It keeps getting to high. The bloody mary mix is more like a vegetable cocktail mix. I cook the tomatoes, onions, celery, jalapenos, spices, etc. There is 1/4 cup lemon juice in the recipe and a little sugar. I pressure canned these at 10 lbs. for 20 minutes. All are pint jars. I really appreciate all the advice. I think I will play it on the safe side and toss these. This would break my heart if I didn't have all of the produce in the freezer.
Another question. Linda Lou's post made it sound like it was even dangerous to try and save the jars. My dish washer does have a sanitize cycle on it and I hate to throw away jars and all. Don't you think it would be okay to dump the stuff down the disposal, put jars and rings through sanitize cycle, throw out lids...and then really sanitize the kitchen? Thanks,
Jennie |
RE: Are my canned tomatoes safe?
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Jennie,
While not Linda Lou, I would put on a pair of rubber gloves, remove caps, and throw away contents where they cannot be disturbed. Down the garbage disposal if not too many or for me, a 2 foot deep hole out in a non used area of the garden. The garden organisms will make quick work of your tomatoes and return the nutrients to the soil.
I then use a garden hose to wash out the jars, drop them in a plastic bucket to which I have added water and a cup of bleach, and let them set a day. I then drain the water off, and all the glass jars are ready for the dishwasher. As has been said in this forum, glass is completely non-poris, and can be cleaned easily with proper washing procedures.
If your jars were foaming or exploding or if someone has gone to the hospital over handling them, I might feel different. You however have no indications of problems (don't tell me a problem can't always be seen as I know that) and are just throwing away a mistake that 10,000 to 1 there in probably nothing wrong with.
I think a large majority of canners today DO NOT use citric acid in the US. Go to Italy where tomatoes are a big thing, and citric acid will NEVER be used by the home canners. It won't be used by those in the UK or Australia. Except there, olive oil will be added to many of the product to improve flavor - at least in Italy (another NO - NO in the USA.) My X Italian wife still believes the best thing I used to make was her roasted pepper, eggplant, fresh basil, in a 2/3 red vinegar 1/3 olive oil mixture. It was a family favorite in the "old country" of Calabria where "everyone makes it". Yes I know folks, that does not make it correct either in the United States.
Rambled too much. Summary, Gloves, remove contents, soak jars and bands in bleach water mixture, clean jars well, and ready for reuse.
Jim in So. Calif. |
RE: Are my canned tomatoes safe?
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| Linda Lou's post made it sound like it was even dangerous to try and save the jars. My dish washer does have a sanitize cycle on it and I hate to throw away jars and all. Yes, Linda Lou's instructions are the official position. Pitching jars and all without opening is the USDA recommendation and you'll find it detailed on NCHFP. But whenever this issue comes up for discussion most of us admit we don't go that far. I don't count on any dishwasher alone to do the job however. They don't get hot enough no matter what they claim. Big difference between "sanitize" and "sterilize". ;) Either do as Jim suggested with the bleach or boil the jars and bands. I think a large majority of canners today DO NOT use citric acid in the US. Agree, Jim. They use bottled lemon juice. ;) Of course all commercially canned tomato products do contain citric acid. All of us have our own short cuts and "bent rules" that we have developed over the years. But using them ourselves vs. advocating them for others to use, especially the inexperienced, is two very different things. I do as I wish but I preach what is proven to be safe. Dave |
RE: Are my canned tomatoes safe?
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It is up to you, but the proper way is to toss jars and all. I am not trying scare tactics, just adding this for information, so you can have the facts. If anyone phoned in, this is what they would be told. We have to provide all the information. Liability is part of why we do this, as well as your safety.
They should not be opened. The food should not be put down a disposal. I had one site saved that also stated that, but I can't find that one right now. It talked about not putting where animals could get the food, etc. We are now being told that a person can get botulism in a small cut or crack in the skin, not just eating the food.
You will see that it considers tomatoes as "suspect" foods.
A dishwasher cannot sterilize, only sanitize. Sterilization can only be done in boiling water for at least 10 min. Your dishwasher will not get to that temp.
DETOXIFICATION
Look closely at all jars of food before opening them. A bulging lid or leaking jar are signs of spoilage. When you open the jar, look for spurting liquid, mold, or an off odor. Do not taste foods that show signs of spoilage or foods from a jar with unsealed lids. All suspect jars of spoiled low-acid foods, including tomatoes, should be treated as containing botulism toxin. Handle spoiled foods in one of two ways:
1.Place sealed jars in a heavy garbage bag, close the bag, and place it in a regular trash container or bury it in a nearby landfill.
2.Detoxify unsealed, open, or leaking jars of food before disposal to prevent the spread of toxin. Detoxification process: Place suspect jars of food, including lids, on their sides in an 8-quart volume (or larger) stock pot. Wash your hands thoroughly. Add water to the pot to cover to a minimum of 1 inch above the containers. Do not splash the water. Place a lid on the pot, heat to boiling, and boil for at least 30 minutes to insure detoxification. Cool and discard the containers of food, including lids, in the trash or bury them in the soil. Scrub all counters, pots, and other equipment or utensils used in the process. Wash clothing and hands. Place sponges or wash cloths that were used in clean-up in a plastic bag and discard them in the trash. |
Here is a link that might be useful: How to detoxify.
RE: Are my canned tomatoes safe?
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| There were no bulging lids, there was no leakage, I opened a jar that was perfectly sealed and there was no spurting liquid, mold or odor. I opened a jar just because they were so pretty and wanted to smell them. They smelled so good. Dumped that one down the drain, and said my own little homily for my tomatoes. didn't die from botulism to any cuts thank goodness. And then dumped the rest in the trash can. Thanks to all. Jennie |
RE: Are my canned tomatoes safe?
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| Jennie, that is the wise choice. However, you do know that botulism shows no signs of spoilage. No smell, taste, or no visual signs. |
RE: Are my canned tomatoes safe?
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| Linda, that was what I was trying to convey. The cans showed absolutely no signs of spoilage. But I knew that I had forgotten a critical step in the canning process for tomatoes so there was every possibility that they were not safe. I'm just glad I asked in the first place and got so much good advice. Thanks,
Jennie |
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