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Canning issues: I forgot to add lemon juice to tomatoes!

Posted on 08/22/2013 6:11:18 PM PDT by goodwithagun

Pop lids, add juice, re-water bath? Keep as is, drop sealed jars into pressure canner? Live dangerously?


TOPICS: Food; Gardening
KEYWORDS: canning
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My bonehead move of the day. With two kids running around, baby #3 due any day now, and still working full time, I just can't imagine why I forgot!
1 posted on 08/22/2013 6:11:18 PM PDT by goodwithagun
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To: goodwithagun

Tomatoes are pretty acidic on their own.


2 posted on 08/22/2013 6:13:07 PM PDT by cripplecreek (REMEMBER THE RIVER RAISIN!)
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To: goodwithagun

I think re-popping them is your best answer. You’ll lose a little bit of nutrition quality, because of reheating them. However, that’s better than a little bit of botulism. :)


3 posted on 08/22/2013 6:13:16 PM PDT by Jonty30 (What Islam and secularism have in common is that they are both death cults)
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To: goodwithagun

Make SURE you use NEW lids!


4 posted on 08/22/2013 6:14:08 PM PDT by US Navy Vet (Go Packers! Go Rockies! Go Boston Bruins! See, I'm "Diverse"!)
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To: goodwithagun

Lemon juice? I never put lemon juice in canned tomatoes. In fact, I never even heard of it, and I’ve canned my share of tomatoes.


5 posted on 08/22/2013 6:15:10 PM PDT by RonF
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To: goodwithagun
If you have those with potentially compromised immune systems (babies/kids) around, I'd go ahead and pop the lids and add the acid. As a food service professional, "if in doubt, throw it out" applies, but you have a chance to recover.

If it was just me, I'd pressure cook 'em the way they are. Single guys can do things like that. ;)

/johnny

6 posted on 08/22/2013 6:15:35 PM PDT by JRandomFreeper (Gone Galt)
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To: goodwithagun

USDA would say you’ll die for sure. However, if the tomatoes are old varieties known for canning or cooking, I’d risk it. Newer varieties bred for less acid flavors do need more acid. You might be happier using citric acid instead of lemon juice or vinegar, though.

Just my $0.02.


7 posted on 08/22/2013 6:15:37 PM PDT by WorkingClassFilth (You hear it here first.)
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To: goodwithagun
how many did you can?....what I would do is just use them up first, boil the contents for at least 10" before eating them...

you know they didn't always add lemon juice back in the day....its a newer concept.....todays tomatoes are less acid apparently than earlier versions....

of course last year I pickled beans, using my standard pickle recipe....then I read where the vinegar really has to be in a much larger proportion so I did the beans all over again with the stronger solution......so I've been there, done that.....lol

8 posted on 08/22/2013 6:16:07 PM PDT by cherry
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To: goodwithagun

http://extension.psu.edu/food/preservation/faq/lemon-juice-citric-acid-for-canning-tomatoes


9 posted on 08/22/2013 6:17:22 PM PDT by A. Morgan (Ayn Rand: "You can avoid reality, but you cannot avoid the consequences of avoiding reality.")
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To: RonF; goodwithagun

my mother in law is an Italian immigrant (came here legally 50 years ago, took the test became American citizens)....she cans tomatoes every year and never uses lemon juice...just confirmed it with my wife who gave an emphatic “NO” to the lemon juice question...


10 posted on 08/22/2013 6:17:38 PM PDT by God luvs America (63.5 million pay no income tax and vote for DemoKrats...)
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To: cherry

btw, I did the beans almost right away after the first pickling....they’re weren’t sitting around....its one of my “do it first, read the instructions later” debacles...


11 posted on 08/22/2013 6:18:11 PM PDT by cherry
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To: RonF

I agree. I’ve canned thousands of quarts of tomatoes. A pinch of salt in each jar, that’s all. Never heard of this lemon juice thing, and won’t be trying it.


12 posted on 08/22/2013 6:20:36 PM PDT by ASA Vet (Don't assume Shahanshah Obama will allow another election.)
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To: goodwithagun

There is no need to add lemon juice to tomatoes in pressure canning.

If you didn’t know that, you probably don’t know how to correctly process/can food.


13 posted on 08/22/2013 6:21:42 PM PDT by sarasmom (The obvious takes longer to discover for the obtuse.)
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To: sarasmom

I’ve been canning since I was old enough to snap beans. I did not pressure can them. If you reread my post, I clearly typed re-water bath can. Thanks for the snotty post though.


14 posted on 08/22/2013 6:26:48 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: goodwithagun

Start here. http://www.pickyourown.org/allaboutcanning.htm


15 posted on 08/22/2013 6:27:05 PM PDT by BykrBayb (Somewhere, my flower is there. ~ Þ)
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To: goodwithagun

Did you bottle them or can them? I wouldn’t worry about it.


16 posted on 08/22/2013 6:27:07 PM PDT by bigheadfred (INFIDEL)
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To: goodwithagun

Tomatoes are acidic.

Can’t think why you would need to add lemon juice.


17 posted on 08/22/2013 6:27:57 PM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: sarasmom
With modern tomato cultivars that are lower in acid than the older tomatoes, additional acid may be needed.

If you didn’t know that, you probably don’t know how to correctly process/can food.

Times change. So do our veggies.

/johnny

18 posted on 08/22/2013 6:28:16 PM PDT by JRandomFreeper (Gone Galt)
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To: God luvs America; RonF; ASA Vet

I’ve been wondering about that. I raise heirlooms, which urban legend claims have higher acid content. My grandfather converted an old chicken coop into my grandparents first home, so I’m pretty sure grandma didn’t have lemon juice or citric acid.


19 posted on 08/22/2013 6:29:54 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: goodwithagun

When you get a chance get a pressure canner. You can find them at yard sales, Craigslist, ebay. I’ve canned meats, soups, stews. At 10 to 15 lbs. PSI (depending on your altitude) It will kill anything including botulism. You don’t need to redo your tomatoes


20 posted on 08/22/2013 6:30:06 PM PDT by MCF
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To: goodwithagun

Tomatoes are acidic and even without any additives will seal on their own, so you’re good.


21 posted on 08/22/2013 6:30:10 PM PDT by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
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To: Vendome
Newer cultivars are less acid. In the commercial kitchens, I always had to acid/sugar balance tomatoes for proper flavor profiles.

/johnny

22 posted on 08/22/2013 6:30:16 PM PDT by JRandomFreeper (Gone Galt)
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To: sarasmom; goodwithagun
If you didn’t know that, you probably don’t know how to correctly process/can food.

Dang, that's helpful. Not.

23 posted on 08/22/2013 6:31:31 PM PDT by Jane Long (While Marxists continue the fundamental transformation of the USA, progressive RINOs stay silent.)
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To: goodwithagun

I’ve never heard of adding lemon. Maybe some people just prefer the taste. I’ve seen some jarred spaghetti sauces that have lemon juice in them.


24 posted on 08/22/2013 6:32:15 PM PDT by toothfairy86
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To: MCF

Already have one. I never fire it up for tomatoes. The water bath always works just fine.


25 posted on 08/22/2013 6:33:12 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: JRandomFreeper

we have a new vegetative state
hooray


26 posted on 08/22/2013 6:33:59 PM PDT by bigheadfred (INFIDEL)
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To: goodwithagun

I grew and canned tomatoes for 30 years and never used lemon juice (or citric acid, etc.); figured there was plenty of acid in the tomatoes. I never was hot for super hybrids; stuck with old faithfuls. My mom, and her mom, and her mom before her, canned tomatoes as is. You’re probably safe.

But ultimately it’s your call.


27 posted on 08/22/2013 6:34:38 PM PDT by onemiddleamerican (FUBO and all your terrorist buddies)
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To: bigheadfred
we have a new vegetative state

Congress?

/johnny

28 posted on 08/22/2013 6:35:55 PM PDT by JRandomFreeper (Gone Galt)
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To: goodwithagun

We have never used lemon juice in tomatoes, and we never had a problem.


29 posted on 08/22/2013 6:36:43 PM PDT by petitfour
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To: goodwithagun
Open, juice and re-water bath.
30 posted on 08/22/2013 6:37:43 PM PDT by Harmless Teddy Bear (Revenge is a dish best served with pinto beans and muffins)
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To: JRandomFreeper

no thats slime mold


31 posted on 08/22/2013 6:40:13 PM PDT by bigheadfred (INFIDEL)
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To: goodwithagun

I have never added lemon juice to tomatoes. Only salt. They will be fine.


32 posted on 08/22/2013 6:43:26 PM PDT by Coldwater Creek (")
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To: goodwithagun

I never added lemon juice ever and I’m not dead yet. But with small kids, I’d be uncomfortable with having forgot.

Because when my kids were small and I was preggers, stuff worried me more and pregnant women need to sleep, not worry.

So do what gives you the most peace of mind so it doesn’t naggle you in the back of your mind and mess with your head.

My self, I’d probably drop them into the pressure canner to relieve my worry with the least amount of effort.

Now that they’re teens, sometimes poisoning them seems almost legit.


33 posted on 08/22/2013 6:44:42 PM PDT by Valpal1 (If the police can t solve a problem with brute force, they ll find a way to fix it with brute force)
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To: JRandomFreeper
With modern tomato cultivars that are lower in acid than the older tomatoes,

Older = Heirloom seeds......better flavor....and scoop up the seeds prior to canning,,,,sun dry and store for next year .....or global cooling/ice age (no sunspots)

34 posted on 08/22/2013 6:47:01 PM PDT by spokeshave (While Zero plays silly card games like Spades - Putin plays for keeps.)
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To: Valpal1
Now that they’re teens, sometimes poisoning them seems almost legit.

By the time they hit 30, they can be a blessing to have around. One of my daughters is a blessing, anyway.

/johnny

35 posted on 08/22/2013 6:47:03 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

I could see that but, if she was just canning I’d think nothing of using the tomatoe as is.


36 posted on 08/22/2013 6:47:41 PM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: goodwithagun

We’ve never added lemon juice. Besides, dishes that use canned tomatoes usually require more than 10 minutes of cooking anyway. Always cook anything canned over 10 minutes and watch for bulging lids or a lack of vacuum when opening.


37 posted on 08/22/2013 6:47:53 PM PDT by Errant
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To: JRandomFreeper

You give CONgress too much credit.


38 posted on 08/22/2013 6:47:58 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: spokeshave
Some of the newer cultivars are higher in acid content. Just depends on who bred the plant, and what their goal was. Ordering veggies in a commercial kitchen can get downright complicated these days.

But yes, I do the open pollinated seeds myself, and select for the traits that I like. My cantaloupe are ugly, but the flavor is to die for.

/johnny

39 posted on 08/22/2013 6:49:56 PM PDT by JRandomFreeper (Gone Galt)
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To: goodwithagun

I’ve never ever put lemon juice in tomatoes.


40 posted on 08/22/2013 6:50:58 PM PDT by sneakers (Obama is an idjit. FUBO)
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To: MCF

Be careful throwing that pressure cooker stuff. You are inviting a visit from the Feds.


41 posted on 08/22/2013 6:53:19 PM PDT by Coldwater Creek (")
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To: JRandomFreeper

This is why I refrain, cause some random freeper assures me that they will eventually be a blessing. ;)


42 posted on 08/22/2013 6:54:40 PM PDT by Valpal1 (If the police can t solve a problem with brute force, they ll find a way to fix it with brute force)
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To: Vendome
It depends. I tend to taste even stuff I'm going to can to make sure the flavor is right. If my tomatoes weren't acid enough, I'd add citric acid. If they weren't sweet enough, I'd add sugar.

In this case, from a food safety perspective, risk is moderately low, results could potentially be catastrophic, and the fix is easy. If I was going to be feeding it to my grandkids, I'd check the pH, if it's just for me, pressure can and forget it.

/johnny

43 posted on 08/22/2013 6:56:24 PM PDT by JRandomFreeper (Gone Galt)
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To: Valpal1
May be. Notice I only mentioned one daughter? ;)

/johnny

44 posted on 08/22/2013 6:57:52 PM PDT by JRandomFreeper (Gone Galt)
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To: goodwithagun

My mother never put anything, including lemon juice, in with canned tomatoes.
Leave ‘em be. They’re fine.


45 posted on 08/22/2013 6:58:11 PM PDT by ctdonath2 (Making good people helpless doesn't make bad people harmless.)
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To: goodwithagun
LOL!

Wipe the snottiness off your own face.

If you counted the “pops” on the seals of your canning jars, you pressure-canned them, via boiling.
Whether you cut the time involved by using a pressure cooker to reach the correct temperatures or not...well that would depend on your skill level.

Since you are ignorant enough to think lemon juice is required in “canning”, you might also be ignorant enough to insufficiently fill a quart jar.

It wouldn’t be the first time I came across someone who thought they knew what they were doing...while they were incubating a batch of botulism.

But go ahead, feed that home canned stuff to your kids.

You know exactly what you are doing...and yet you made a very public point of posting that you didn’t know that lemon juice is not required...

46 posted on 08/22/2013 6:58:33 PM PDT by sarasmom (The obvious takes longer to discover for the obtuse.)
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To: goodwithagun

Why not just add the lemon juice when you actually use the tomato juice?


47 posted on 08/22/2013 7:01:46 PM PDT by Slump Tester (What if I'm pregnant Teddy? Errr-ahh -Calm down Mary Jo, we'll cross that bridge when we come to it)
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To: sarasmom
If you counted the “pops” on the seals of your canning jars, you pressure-canned them, via boiling.

Pressure canning requires elevated pressures, generally from 5 to 15 psi above atmospheric.

Hot water bath canning does not require a pressure vessel and is done at atmospheric pressure.

Both types of canning will cause the lids to 'pop'.

/johnny

48 posted on 08/22/2013 7:02:24 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Yep but, it does make sense to flavor to taste.

I’d probably add basil to mine but, for now, I’m just buying it canned.

I have the supplies for canning but, haven’t been inclined to do such for now.

Reminds me though; I need to get a couple pair of those canning pliers for safety.

I figured I’d just some other tool and repurpose it but, they don’t cost anything and are suited specifically for that job.

Headed to Wally World.


49 posted on 08/22/2013 7:02:42 PM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: sarasmom

Wow. Snotty and witchy. I’m only using a “w” so this won’t get pulled. Pops mean nothing. I’ve had lids pop while waiting to be put into the water bath. Pressure canning only occurs with a pressure canner. Water bath does not create pressure. If you think otherwise, you might want to think of what you’re feeding your kids. Now piss off.


50 posted on 08/22/2013 7:07:09 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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