Comments on: Easy Canned Whole Tomatoes

By: kriscooks

kriscooks — Mon, 09 Aug 2010 13:48:18 +0000

Can anyone tell me what pickling vinegar is? Is this a vinegar with a certain % acidity, or vinegar with spices?

By: LanaAnn

LanaAnn — Thu, 08 Oct 2009 17:44:52 +0000

Canning food is a science unto itself quite different from cooking. The proper preparation of shelf-stable foods is very rewarding, but correct procedures should always be followed. Canning an unapproved, untested recipe is like playing with fire. You might have the acidity correct or you might not. Incorrect processing can allow the formation of botulism, a seriously disabling sometimes fatal, type of food poisoning.

Frank was right to point out where the current guidelines can be found. 20 minutes of processing time is not adequate for any tomato product.

By: bertscannery

bertscannery — Sat, 15 Aug 2009 22:50:16 +0000

Oh sure. I think plum or beefsteak tomatoes would be great! Megan

By: Puppydogs

Puppydogs — Wed, 12 Aug 2009 21:37:14 +0000

Hi, in this recipe, you use cherry tomatoes, can you use the same recipe for plum or beefsteak?

thanks, Puppydogs

By: manda2177

manda2177 — Tue, 28 Jul 2009 14:22:08 +0000

Too bad that guy reviewed you and gave you a bad rating, when he was wrong! I gave your delish recipe 5 stars, hope you can get back to perfect soon!!

Amanda

By: Frank

Frank — Sun, 26 Jul 2009 02:50:38 +0000

Whoops! I reread your recipe and noticed that your tomatoes are cooked. My error.

By: Frank

Frank — Sun, 26 Jul 2009 02:46:08 +0000

RE: Your recipe.
Quote:
“Process in boiling water canner for 20 minutes.”

Bert and Megan,
Have you seen this publication?
http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html
The NCHFP publishes current USDA guidelines and your time frame doesn’t meet the USDA guidelines for minimum processing.