canning tomatoes

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mamakane Valley Head, WV(Zone 5a) Jan 30, 2001

Have been reading the best tomato for canning thread and have a new question?

I add celery, onion, peppers, and okra when I have it to all my canned tomato products. Can I still can the stewed tomato and salsas in the water bath? Or do I need to use the Pressure canner because of the veggies other than tomatoes being added?

I remember the days when my mom used to just boil the sauce and put it in the hot jars and seal. We're all still here - but I wouldn't try that for anything!!

Post #985
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Brook Richmond, KY(Zone 6b) Jan 30, 2001

Mamakane,

Generally speaking, the tomatos are acidic enough so that small amounts of other products do not affect the cannability.

If you are using large percentages of the other veggies, then pressure canning is recommended. For instance, the Blue Book has a recipe for tomatoes with okra that uses them half and half. Pressure canning is recommended.

A basic safety rule: When in doubt, use the pressure canner.

We have friends who still use the cover-and-if-it-seals-its-okay method. As a result, we rarely eat at their house, and never touch any of their canned goods.

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