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***CuteBoots****

I responded to you in the canning post below, but just in case you don't see that:

image CutesBoots:

I want to get the Ball Canning book.  So far, I've just done mine based on the USDA pamphlets that were handed down to me, published in the early 1900's!

 

 

CuteBoots, I would not use these pamphlets.  My research and the Ball canning book says recipes published years ago may not be safe.  Many types of tomatoes sit right on the fence between low and high acidity, and the Ball canning book says to add lemon juice to water-bath canned tomatoes to ensure they're acidic enough.  Botulism is one of the most potent nerotoxins on the planet, and not something I ever want to mess with.  If you're canning tomatoes, I would get an updated guide ASAP.

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Re: ***CuteBoots****

  • Eeks, thanks SG.  I can say my hands were burning from the acidity in the tomatoes when I was working from them.  I think what I'll do is treat it like a vegetable when opening the cans.  There was a section that explains for how to look for signs for spoilage and boiling instructions.  If anything seems off, then I'll toss them.  The pamphlet said something like, "Varieties of tomatoes grown in PA are high in acid," so I hadn't been worried before.

    Urg, this is why canning scares me.  At least a used a new recipe for the pickles.  Okay, no more canning until I get the Ball book.

  • I don't think there's any reason to be scared of canning, I'm not scared of eating our canned foods at all.  It is key however to follow the best possible instructions, that's all. Smile
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