Larger canning jars
Have you/your readers noticed that the new canning jars are larger? I had to purchase new quart jars, Mason brand, and 7 jars would not fit in my pressure or water bath canner. I measured and they are almost 1/2 inch wider around than my older jars! YIKES! I need to go yard selling to get more jars.
Clay City, Indiana
I haven’t bought new jars this year. Have any more of you folks out there noticed this? — Jackie
Canning tomato sauce
I canned your Tomato sauce recipe from your canning book page 83 with recommended spice which taste great. But in the process I forgot the lemon juice. Do I need to open the jars and reprocess or just use those up first? If it makes a difference with acidity I grow my own Amish paste.
Well Julie, here we get into the gray area of canning. Experts regard pH levels of 4.6 or below to be high acid foods, including most tomatoes. A pH of 4.7 or above is considered low acid and you really need to add an acidifier such as citric acid, lemon juice, or vinegar to tomato recipes to be sure of safety. The “average” pH of Amish paste tomatoes is classified at 4.68, which should be safe for water bath processing. Then again, the pH of tomatoes can be affected by such things as growing conditions, weather, and ripeness (less ripe are lower in pH). Generations of folks have canned Amish paste tomatoes using the water bath method with no problems. BUT to be absolutely sure of safety, you can dump your jars into a kettle, reheat it to boiling, then ladle it into jars and add the lemon juice. Use new lids and re-process in a boiling water bath for the same time as if you were making fresh sauce (pints 35 min, quarts 40 minutes at 10 pounds pressure). — Jackie