Quote:
Originally Posted by wildcat62
So basically use the Victario to strain any seeds/skin from the tomatoes.
Boil the juice to the desired consistency to reduce water.
Add the lemon juice or acid.
Follow the process times in the chart.
Seems simple enough. What about adding salt ? Can you add the salt instead of the lemon juice or is that for 2 different purposes?
I guess the advantage in using Victario is not having to blanch the tomatoes ?
|
Citric acid would be what I would use instead of lemon juice.
If you do use the juice use the bottle not from a lemon that way the acidity will always be the same.
It is the part that makes sure your PH is below 4.6
Salt/acid two different things.
You cant interchange them.
Salt to taste or no salt at all it is your choice.
I prefer less salt because it hides the tomato flavor.
One 7.5 oz bottle of citric acid will can up to 77 quarts of tomatoes.
Do not confuse it with fruit fresh.
Fruit fresh is ascorbic acid, not the same as citric acid.
Some people blanch even using the tomato juicer.
It also take the work out of processing tomatoes the old way the way we did.
Worth