Okay-State meals scientist says canning helps unfold tomato enjoyable year-round – Newstalk KZRG

MANHATTAN, Kan. – Many gardeners plant tomatoes, and whereas making salsa and spaghetti sauce or consuming them complete throughout the summer time months are common selections, the enjoyable may be prolonged properly into the remainder of the 12 months.

Kansas State University meals scientist Karen Blakeslee stated tomatoes are additionally common for freezing, canning or dehydrating to make use of later.

“Having basic options such as whole tomatoes, tomato juice or tomato sauce allows you to use tomatoes in many more recipes,” Blakeslee stated.

Canning permits many extra tomatoes to be saved, she stated. Freezing tomatoes is proscribed by out there area within the freezer.

From a meals security standpoint, Blakeslee stated tomatoes require acidification, which suggests including acid to extend the acid content material throughout canning.

“The natural pH (acidity level) of tomatoes – no matter the variety or color – is at or above 4.6,” Blakeslee stated. “Therefore, many tomato varieties are low acid foods. While they might taste acidic or have a sour taste, the actual pH measurement is the true indicator of acid content.”

What that usually means for canning tomatoes is that bottled lemon juice, citric acid or vinegar have to be added.

“Do not use fresh lemon juice because the acid content is inconsistent,” Blakeslee stated. “(Adding acid) is a must for either water bath canning or pressure canning tomatoes. Recipes that use tomatoes as an ingredient – such as salsa – will also have lemon juice or vinegar to acidify the product. Do not alter the amounts of ingredients.”

Blakeslee stated a Okay-State Research and Extension publication – Preserve it Fresh, Preserve It Safe: Tomatoes – features a helpful chart to help in including the right amount of acid to canned tomatoes. The publication is accessible on-line at no cost from the K-State Research and Extension bookstore.

“While it may still be summer, keep in mind that as the fall season and colder temperatures approach, do not can tomatoes that have been subjected to a frost or freeze,” Blakeslee stated. “This causes the acid content in the tomatoes on the vine to change too much, which makes them unsafe to can using recommended practices. The quality of the tomatoes also will be reduced.”

In addition to tomatoes, Blakeslee stated many different meals may be canned. She shares the next meals security suggestions:

• Take time to study the correct steps to residence canning.
• Read recipes earlier than beginning the canning course of to make certain all components and provides can be found.
• Make certain gear is in good working order. Replace elements, if wanted.
• Do not use a jar dimension bigger than what’s said within the recipe.
• Give your self loads of time for the canning course of. Rushing any steps can result in errors and probably spoiled meals.

Blakeslee, who is also coordinator of Okay-State’s Rapid Response Center for Food Safety, suggests a website — Preserve it Fresh, Preserve it Safe — for pointers on secure canning at residence. She stated the U.S. Department of Agriculture additionally has an internet useful resource, known as the USDA Complete Guide to Home Canning.

Blakeslee publishes a month-to-month e-newsletter known as You Asked It! that gives quite a few tips about being secure and wholesome. The August issue contains numerous articles with suggestions for canning meals safely.

More data can be out there from local extension offices in Kansas.