Water Bath Canning Tomatoes Question

[CindyJeann]

I am canning tomatoes and I read a processing time online for 15 minutes. Since then I have seen times for tomatoes... 15 minutes for pressure canning and 45 for water baths. I was wondering if the 15 minute water bathed tomatoes that have a good seal are ok?

 

[moolie]

For water bath, tomatoes are definitely 40 minutes. I'd re-process them for safety.

 

[Corn Woman]

It's not just the seal that is important here. The processing time is to destroy any bacteria that may be present in the product that you are canning. When it comes to home canned products do not cut corners. Process for the exact time and use the proper method. You already have done the work to get the product into those jars and when you open them up you can rest assured that your beautiful home canned tomatoes are safe to eat.

 

[dipence71]

My salsa recipe on the ms wages package said 15 minutes. ???

 

[moolie]

Does your salsa recipe include vinegar, lime juice, or some other acid? "Pickled" things need a shorter processing time due to the higher acid content. Tomatoes need a longer processing time because they are borderline acidic.

 

[Hinotori]

I add some vinegar to my tomato sauces just to make sure they are acid enough because of the borderline issue. Then I process for full time. My life just isn't worth shortcuts in time to me.

 

[me&thegals]

It depends on whether you're doing pints or quarts also. I can't remember off hand, but a good canning book would tell you.

 

[luvinlife offthegrid]

I love this site for all my canning questions. I ended up buying the book, "So Easy to Preseve". I love it. Good luck!

http://nchfp.uga.edu/how/can_home.html

 

[CindyJeann]

Well... I processed my tomatoes with 1 Tbsp white vinegar and 1/2 tsp salt per pint. Does that make a difference in how safe they are?

 

[moolie]

Well... I processed my tomatoes with 1 Tbsp white vinegar and 1/2 tsp salt per pint. Does that make a difference in how safe they are?

That's standard

It's recommended to add vinegar OR bottled lemon juice (lemon juice changes the flavour less) OR powdered citric acid to tomatoes to ensure acidity when water bath canning.

But you still need to process for the recommended length of time.

I only asked about extra acid in the salsa recipe because the amount of vinegar or lime juice added to salsa recipes is much more than when you can plain tomatoes or tomato sauce.