Cold pack tomatoes--good grief!

laceyvail 6A, WV
2 months ago

Just saw that the Nat'l Ctr for Home Food Preservation now recommends 85 minutes for water bath canning of whole or halved raw pack tomatoes. And 45 mins for pressure canned. Both with added lemon juice or citric acid.

I've been canning raw pack for over 50 years, 45 minutes for qts. I began adding the lemon juice some years ago, and for the last 25 years or so have used a steam canner--fully approved, not a pressure canner. But 85 minutes! I don't think so. I'm not even sure the water in the steam canner would last that long.

Comments (3)