Michigan State University Extension
Preserving Food Safely - 01600872
10/13/97

### GENERAL TOMATO CANNING INFORMATION

        QUALITY:  Select  only disease-free,  preferably  vine-

    ripened,
     firm  fruit  for canning.   CAUTION:  DO  NOT  CAN

    TOMATOES
    FROM DEAD OR FROST-KILLED VINES. Green tomatoes are

    more
    acidic than ripened fruit and can be canned safely with

    any
    tomato procedure.

        ACIDIFICATION:   To  ensure  safe  acidity  in   whole,

    crushed,
    or juiced tomatoes, add two tablespoons of  bottled

    lemon
     juice  or 1/2 teaspoon of citric acid  per  quart  of

    tomatoes.
     For pints, use one tablespoon bottled lemon juice

    or
    1/4 teaspoon citric acid.  Acid can be added directly  to

    the
     jars before filling with product.  Add sugar to  offset

    acid
     taste,  if desired.  Four tablespoons of a  5  percent

    acidity
    vinegar per quart may be used instead of lemon juice

    or
     citric  acid.  However, vinegar  may  cause  undesirable

    flavor
    changes.

        RECOMMENDATION: Use of a pressure canner will result in

    higher
    quality and more nutritious canned tomato products.

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