Apples and oranges comparison. You have to look at ALL aspects of the processing, not just one. ;)

(1) look at the differences in the processing times required and even the lower pressure option for tomatoes. (2) the PC processing of tomatoes is just an offered option. BWB is the first and most commonly used processing method and thus the acid requirement.

But yes, even if you PC the tomatoes you still have to add the acid as an extra safety measure because it is a very short processing time when compared to the BWB time.

If you don't care for the bottled lemon juice then use the citric acid - some say they can taste the bottled lemon/lime, many say they can't. Sugar can also be used to off-set the bitter flavor some claim they taste.

Some people will never change - no matter the arguments made to them or the proof shown. In classes the testing results of non-acidified tomatoes stored over various times are made available to class members and there is always at least one or two who still argue against it. ;)

To each his own level of risk.

Dave

I admit I've wondered why the roasted garlic tomato basil soup didn't require the added preservative and came to my own conclusion that it's because the processing time of the soup is longer than just for the tomatoes in a PC.

This past weekend, I canned the creole sauce listed in the BBB. There was no ingredient for lemon juice or citric acid in it. I wondered if it was because there are other ingredients besides it just being tomatoes. The PC processing time is the same as it is for tomatoes.

I did can tomatoes this year and added the lemon juice. I haven't canned plain tomatoes in years because of the comments made by others about the taste. I've only canned them in other things that did not require it like the roasted garlic tomato soup.

We'll see what the verdict is and determine whether we want to freeze or just buy tomatoes off the shelf of the store. I'm not one to freeze a lot because a power outage can be just as devastating as a bunch of jars going bad. If I start freezing, I will be forced to invest in a good generator.

As Dave said, apples and oranges. Tomatoes can be canned BWB. From that data a PC processing time can be extrapolated. If they (USDA/NCHFP) wanted to develop a PC time for tomatoes WITHOUT lemon juice they'd have to start from scratch. Money being tight . . . You get the picture.

It all depends on how the recipe was tested. Some were tested and developed without additional acid, some with it. The processing times and methods will differ due to differences in pH.

Most agree the least "instrusive" amendment for tomatoes in terms of flavor is citric acid. I use that. Then comes lemon juice and last is vinegar, which it's OK to use (for safety) but not recommended due to its strong flavor.

It's funny. By 1917 the USDA had arrived at the conclusion that pressure canning was the only truly "safe" option for low-acid veggies, specifically green beans. Canning books continued to offer BWB times (180 minutes for green beans in my 1948 Kerr book) as an option for those who COULDN'T pressure can.

BUT they always made it clear that BWB was the riskier choice AND they accompanied BWB instructions with two caveats:

1) NEVER taste low-acid vegetables straight from the jar.
2) ALWAYS boil low-acid foods 10-15 minutes in an open vessel before consuming.

In other words, canners who insist on processing low-acid foods in a BWB are just about 100 years behind the times.

It's a gamble. You might go years with no identifiable negative consequences of eating BWB green beans. Or you might not.

My personal rule is to never eat low-acid home-canned foods unless I know how they were processed. It's like safe sex.

Carol

The processing times for BWB and PC'ing the tomatoes are equal in the end when it comes to destroying botulism spores and other bacteria. If they did not have added acid, the processing time would be longer and the tomatoes would be total mush.
The density of the tomatoes is different than green beans. They will aborb heat at different rates. Density is also a big factor in canning.
The sauces are less dense, more liquid than chunks of food.
Our tomato varieties are different than years ago. We deal with different and stronger kinds of bacteria. We also have different soil conditions. Even if we grow tomatoes from seed from the same original tomato, those I would grow and the ones you would grow would be different in ph levels due to the soil.
We no longer recommend vinegar to be used in plain tomatoes. Only bottled lemon juice or citric acid crystals.
Bottled because fresh lemons will vary in acidity. Bottled must meet a standard to be sold. It will be consistent.

iona, I've often wondered why I can pressure process tomatoes with zucchini with no added acid, but not plain tomatoes. As Carol mentioned, there is not money or time being spent to determine these things so it MIGHT BE safe, but no one can tell you the time necessary for processing. Sigh.

I admit, I have canned a mixture of things and processed at the maximum amount of time provided for individual ingredients (if I canned corn with peppers and onions I'd look at each ingredient and process for the ingredient that takes the longest) HOWEVER.... I know it isn't tested and so no one can guarantee me that it's safe.

With today's economy I'm not holding my breath on more testing either, so I think we're pretty much stuck with the information we have for now.

Annie

Thanks again for your answers to this. It does make some sense to me now.