Adding Acid-Skip?

[ceresone]

Now that I have your attention- I can taste the added acid in tomatoes, or any tomato product--and we don't like it! I just refuse to add acid anymore!
My question--does acid still have to be added if I pressure can the tomato products?
I guess IF the answer is yes, I'll have to freeze from now on.

[leera]

What type of acid are you adding?

What type of pot/pan are you using to prepare the tomatoes in? IF it's not stainless steel or enameled,it will impart a bad,or strong,acidic taste to the tomatoes.

I have only ever used lemon juice to increase the acidity in tomatoes,but I also use ONLY stainless steel pans to prepare the tomatoes in.I make all my own sauces,salsa's,juice,as well as can tomatoes in chunks and dices for cooking.

Hope that helped a little.

[ceresone]

Yes, I'm careful about the pans I use. And I use ascorbic acid, or lemon juice, but we can still taste it. Discouraging, to say the least. Thanks for the answer, I appreciate all suggestions

[whitewolf]

Ditto here as Leera says. I use to NOT add lemon juice to my tomato products and had NO problems...but having said that I say this....I have found alot of the types of tomatoes you get these days has less acid, so I had started loosing my canned tomatoes. Does the heirloom tomatoes have MORE acid?????? I don't know. Now some catalogs give details on the acidity of their tomatoes...if you grow your own. But to answer your ORIGINAL question....yes if you pressure can your tomatos you shouldn't have to worry about adding any acid. This is what some of my friends started doing instead of adding acid and they have had no problems.

[sbemt456]

This is in no way meant to offend any one, but why add acid to a canned tomatoe product? I have canned for many years and have never added acid to my tomatoes, but would give some thought to it if I were canning yellow or orange tomatoes by them selves as they are lower in acid. I do know that when we have an extreme wet or extreme dry growing season I lose a few more jars. And I have been told that would alter the acid content. From what I have experienced and learned there is really no need to add acid. Maybe someone out there with more years than me can give us some insight. I'm curious.

Have a great day!

stella

[Shamrock1121]

This is in no way meant to offend any one, but why add acid to a canned tomatoe product? *I have canned for many years and have never added acid to my tomatoes, but would give some thought to it if I were canning yellow or orange tomatoes by them selves as they are lower in acid. I do know that when we have an extreme wet or extreme dry growing season I lose a few more jars. And I have been told that would alter the acid content. From what I have experienced and learned there is really no need to add acid. Maybe someone out there with more years than me can give us some insight. I'm curious.

Have a great day!

stella


Foods are classified for canning by their relative position on the pH (acidity-alkalinity) scale. You need to consider the pH of tomatoes first and foremost. Tomatoes are boarder-line for pH (enough acidity) to begin with, which is why adding an acid is now suggested to make sure it's acid enough for preserving in a boiling-water canner. It's also suggested to use bottled lemon juice, instead of juice from fresh lemons, because it's consistantly more acidic than fresh lemons, which can vary too much to assure the correct acid.

As was already pointed out, there are low-acid varieties of tomatoes which would be lower than a pH of 4, which means they aren't acid enough for safely preserving in a boiling-water canning.

You are completely mistaken about NOT adding an acid to tomatoes that are processed in a boiling-water canner. Here is some up-to-date information you.

http://www.uga.edu/nchfp/publications/usda/utah_can_guide_03.pdf

-Karen

[annabella1]

Yes you can pressure can tomatoes without adding acid . The acid is only necessary to assure enough acidity in water bath canned tomatoes.

[Penny_Plinker]

Sprinkle some baking soda on the tomato and if it is acidic it will fizz up. I'd still pressure can them, though.

Penny