You could try a little soda; if the tomatoes aren't edible now, you have nothing to lose.

You know, the acidity of the tomatoes shouldn't have made that much difference. I've canned many different varieties and I've never noticed a problem with the citric acid. In fact, generally it's preferable because the taste is less pronounced than with the addition of vinegar.

I'm wondering if somehow the wrong amount was added? For example, adding the amount for quarts when you were canning pints? Is this just from one batch/canning session or several?

There is another possibility, and that is "flat sour". Do your tomatoes smell sour as well as taste sour? Then this might be the problem, in which case soda won't fix it and they'll have to be thrown out.

I hate even suggesting it; it's painful even to lose a jar in the canner, not to mention a batch, but it is a strong possibility.

Carol

Here is a link that might be useful: Storage and Safety of Home-Canned Foods

Hi, Em!

Gosh, how sad that your tomatoes don't taste great as they should after all that work!

I have to agree with Carol that something ain't right here. I am a pretty fussy taster of canned goods --- I have thrown out a batch of jam because I thought the lemon juice I used was not of high enough quality and I could taste its tinniness through the fruit after canning. And in four years of canning I've never once had a problem with the flavour of a tomato product after adding the prescribed amount of vinegar, OR lemon juice, OR citric acid. (And like Carol, I find that this last changes the taste the LEAST of them all.)

Not sure what the problem could be. If it's just a question of having added too much, then put in more sugar and lots of spices, maybe?

Good luck

Zabby

I found that if I cook down the seeds and skins, then puree them, it will increase the acidic taste a lot, as well as add an odd flavor. Now, I remove the seeds and skins, and toss them. Cooking down the tomatoes will increase the flavor some. Because I like the more natural acidic taste, I use an acid blend of tarteric, malic and citric, which are two more acids commonly found in any fruits. Be careful with the baking soda, as it can really foam up fast! Don't add any salt unless its still needed after adding the baking soda. Never add the soda to tomatoes your planning to can, as they must be kept high in acid. Underripe tomatoes can also have a higher acid content with less true flavor. When my tomatoes come in, I never refrigerate them, but instead leave them out to ripen further if needed. As a last resort, before making a batch, if I have a few that start to show signs of spoiling, these are the only ones that go in the fridge.

Hi folks, thanks for the replies --

And hi Zabby! Coming to Ithaca anytime soon?

Well, Carol, you are right that I suppose I have nothing to lose by trying the baking soda -- I will give it a go and let you guys know how it goes. I don't think they are "flat sour", as I don't remember them smelling sour -- I will have to open up a jar and check. And I don't think I added the wrong amount of citric acid -- if anything I remember adding a little *less* than the 1/2 teaspoon called for in quarts... But it does seems like perhaps that is the only explanation, and it is interesting to hear that citric acid is actually supposed to change the flavor the least. HEY! Is it possible there are different "strengths" of citric acid powder sold? I used citric acid I had gotten in a package of cheese-making supplies...

Maybe this year I will just try adding lemon juice instead of the citric acid...

Emily

I agree, my tomatoes, tomato juice, everything is terrible!! do you suppose since I use Heirloom Tomatoes that they were already had enough acid? I followed Blue Book exactly--and I used to always can without problems.

AM I correct in assuming that if you use a pressure cooker to can tomatoes, you don't need to add extra acid, because the high pressure makes them safe?
Carla in Sac

You still need to add the bottled lemon juice or citric acid when pressure canning tomatoes.
From the link below :
If a procedure from the USDA Complete Guide to Home Canning for canning tomatoes offers both boiling water and pressure canning options, all steps in the preparation ("Procedure") are still required even if the pressure processing option is chosen. This includes acidification. The boiling water and pressure alternatives are equal processes with different time/temperature combinations calculated for these products.

Here is a link that might be useful: Adding acid to tomatoes.

Hey, that seems possible, doesn't it?

BTW, I took a cheese-making seminar last month (see thread "my cheesy experience" on this site), and I thought about you --- I remembered your posting about making cheese with fresh milk from a farmer. Mm.

Hoping to pass through Ithaca sometime before too long!

ceresone, heirloom tomatoes have the same degree of acid as any other ones. One or two kinds developed mid-century, in particular one called Jet Star, has LESS acid than normal, but othwerwise all are about the same.

Hope your next batch works out better!

Zabby

fearlessem, I guess I'm no help either, because I also dislike the additional acidity that I get when canning tomatoes with additional acid, even citric acid.

Annie

Bottled lemon juice is the other option of acidifying tomato. You may want to also try the acid blend of citric, malic, and tarteric. It has a more melow acidity taste compared to the more harsh citric alone.

Here is a link that might be useful: Wine Hobby Supply

I just sent off an email to Elizabeth Andress about the citric acid blend since I cannot find any information in my food preservation books or manuals. Will let you know when I hear back. I could ask her at our conference this month but I may forget.
I am SO excited about the conference !!

From Elizabeth Andress :
> question -> I have been reading that some people are substituting an acid blend of citric, malic, and tartaric instead of regular citric acid or bottled lemon juice in their tomatoes. Is this safe ? Do you happen to know if it has the same ph level as the plain citric acid ?

I am sorry but I cannot tell you this is safe. We are not aware of any research which has shown what the blend of these acids should be for home use and what amount of acidification in home canning procedures their blends might achieve. I am also curious as to where a consumer buys pure malic acid (assuming people are making this blend up themselves?).
We can only recommend the acidification procedures that were tested and recommended, then accepted by a peer research community. Using a blend of the acids you describe was not included in the research.
Elizabeth Andress
----------------------------------------
Elizabeth L. Andress, Ph.D.
Professor and Extension Food Safety Specialist
Director, National Center for Home Food Preservation
Department of Foods and Nutrition
The University of Georgia
208 Hoke Smith Annex
Athens, GA 30602-4356
Phone: (706) 542-3773

As mentioned in another post, the pH could be tested with both types of acids, and the result would really show the actual differences if any. Can't condem something there is little data on. Sort of similar to the issue about steam canners..

I think what I may do this year is get some ph testing strips, and test my tomatoes before adding any citric acid or lemon juice -- if they meet the "high acid test" -- which I see in the link below as 4.6ph -- then I think I'll can them without additional acid...

Emily

Here is a link that might be useful: Tomato Canning Ph Info

You're right. The acid blend can't be condemned. But what Dr. Andress said is it's not tested, so there's no absolute verification it's safe either.

I do use the acid blend, not for canning tomatoes, but for adding a little zip to otherwise bland jams.

Emily, if you pick your tomatoes at "first ripeness" that will increase the odds they are sufficiently acidic. Acidity will drop for late-season tomatoes as the days shorten.

Carol

Absolutly great in jams that have no character! I have both the citric, as well as the blend and would usually use the citric in my tomatoes. For jams the blend cant be beat though. pH papers may be difficult to read if they are color dependent. Meters with probes may be more accurate.

when did the dictum on adding vinegar (or another acid source)when canning tomatoes come down?

Oh, over 10 years ago, that I am aware of the acid requirement for safety was changed . Processing times have changed, too, since that time.
It takes 85 min. for quarts of tomatoes packed in the jars, no added liquid, along with the bottled lemon juice or citric acid in a boiling water bath canner, or 25 min. at 11 lb. dial gauge canner or 10 lb. weighted gauge canner along with the required acid.
If they have added water to the jars or you are going to heat and crush them, the time is not as long. I don't know of anyone personally who adds water to their jars of tomatoes. It would cut down on the acid taste, though. Just an idea...
For anyone needing current guidelines for tomatoes:

Here is a link that might be useful: Canning guidelines.

I was seeing Extension recommendations for the addition of citric acid or vinegar for certain late-ripening red tomatoes (at that time Garden State, Ace, Ace 55VF and Cal Ace) that had been identified as low-acid as early as 1977.

IIRC it had become a general rule (i.e. "dictum") by about the mid-80's, so 20 years is probably closer.

Carol

come to think of it ... Linda Lou's time frame is about when I decided home canned tomatoes didn't taste as good as commercially processed. I thought it was because my Dad died and I had to go out and buy tomatoes that just wern't as good as his (maybe it was the Georgia red clay they grew in). But we must have started adding acid about that time. My mom was active in the county extension service, so she'd have picked up on that recommendation. She actually canned (as in metal cans). There was a large state farmers market nearby and they ran a small canning factory. You could go buy fruit and veggies picked early that morning, sit down and prepare them with your friends and come back later and pick up the finished cans. They must have had some labeling problems, cause toward the end of the season we had quite a few "mystery" cans. Dinner tonight is a surprise.

Would have loved to see a small metal canning operation that could be used by local people. Here, I could get a lot of my stuff put up in cans instead of in glass. But because metal cans tend to still give off a taste, glass is still better for tomatoes. Take a look at Prego and all the others...

Not all of the recipes at the NCHFP (thanks for the link, Linda Lou!) call for extra acid, if you're using a pressure canner. Obviously, the ones with the acid take the acid into account when figuring the processing time, so I wouldn't change those. But maybe start with a different recipe entirely? I haven't tried this one, but I think I'm about to.

Here is a link that might be useful: NCHFP Spaghetti Sauce

Nice idea zeuspaul -- I often put tomatoes in my carrot soup, I should try it the other way around!

Emily

Grape juice in tomatoes seems to tame them too.

I second the pureed carrots but with a twist. I grate them using one of those long thin graters for lemon zest and let the sauce simmer until the grated carrots get soft and dissolve so to speak. I think the sauce mellows this way. Also the starch in the carrots thinkens the sauce - or so I've heard. It could just be the extra simmering...

Cindy

I understand your dilemma. I got ph strips to test mine. They are 3.8-4.2 in ph. Some varieties more acidic than others. I do not add acid, but I do pressure cook. I still have to add baking soda, and sugar. Often I add pumpkin (always onion), which helps some. Any other suggestions would be appreciated. Yes, I use ripe tomatoes, and de-seed them.

I use baking soda (after opening the jar) and it works great!