She forgot the lemon juice...

[imp]

Bottled lemon juice is a determined minimum acidity, lime is not. It's a safety issue, not a flavor issue. Both the main government pages on canning and the Ball book state this. And not every one likes the flavor of a lime with their tomatoes or other things.

[Worth1]

https://www.healthycanning.com/fresh...ok-of-canning/

[imp]

And not everyone likes the taste of lime in their canned tomatoes. <shrug> I can taste lime even after a period of time and it seems to promote indigestion for me, where with lemon or even orange, my stomach does fine. The only lime I do like is Sonic's cherry limeade.

[salix]

I would also think that freezing would be a quicker option. My concern is the higher pH of the onion, garlic and herbs (if fresh). Much better to follow tested recipes/processes, then there is no need to second guess or worry about safety of product.

[NarnianGarden]

If there is space in the freezer, it is a great way to store tomato sauce. We usually keep any leftover tomatoes / sauce that way. (No space in the cold storage room as it is already reserved for fruit / berry preserves...)

[Worth1]

Here are some facts.

Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinum bacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures greater than 80°C .

70C = 158F.
121C=249.8.F
80=176F
So even if you had toxin on your jar boiling the contents will neutralize the toxin.
This is why they say heat canned food.

Next.
Lime juice and lemon juice can be interchanged to acidify food.
(look at link I posted before.)

If you dont like either one of those or that nasty vinegar then use citric acid.

1/2 teaspoon per quart.

My fermented hot sauce is very safe when it comes to acid.
Fermenting puts enough acid in it alone to do the job but yet I add lime juice and citric acid.

[coronabarb]

<<So even if you had toxin on your jar boiling the contents will neutralize the toxin.>>

True if you don't mind having a contaminated jar and contents in your kitchen. Just one tiny taste is all it takes to get C. bot. Only a tested recipe guarantees that the interior of the jar will reach the required 240 F to kill the spores.

[brownrexx]

I would also freeze them rather that re-process. I freeze mine in glass jars all of the time and as long as you leave enough head space for expansion, I have never had a jar break.

She has already done quite a lot of cooking on those tomatoes. I feel that less cooking leads to more flavor.

[Worth1]

Originally Posted by brownrexx

I would also freeze them rather that re-process. I freeze mine in glass jars all of the time and as long as you leave enough head space for expansion, I have never had a jar break.

She has already done quite a lot of cooking on those tomatoes. I feel that less cooking leads to more flavor.

Have you ever froze food in the quart jars with shoulders.
They dont recommend it but was just asking.
We used the plastic freezer containers they probably still sell if I looked for them.

They look like this and we put catfish and water in them to freeze.
Also fruit.
Worth

[brownrexx]

Originally Posted by Worth1

Have you ever froze food in the quart jars with shoulders.
They dont recommend it but was just asking.
We used the plastic freezer containers they probably still sell if I looked for them.

I use the wide mouth jars so they don't really have shoulders. I also have some plastic "jars" that are made by Ball that are BPA free. They make them in pints and quarts.

I mostly use the glass jars for my home made spaghetti sauce and plastic for tomatoes and everything else.

[gssgarden]

She processed them again. No prob. Poured all into a lot and boiled again. Then into canned for a long bath.
Oh, added lemon juice. Lol

She said there was no room in the freezer for them. :/

She, and they will be fine. Lol

Thanks guys

Greg

[imp]

Originally Posted by gssgarden

She processed them again. No prob. Poured all into a lot and boiled again. Then into canned for a long bath.
Oh, added lemon juice. Lol

She said there was no room in the freezer for them. :/

She, and they will be fine. Lol

Thanks guys

Greg

Lots of work, but think how lovely they will taste in the winter!

[ContainerTed]

This thread is another example of strength of community and how we members really do care for another. This is the best danged website on the net.

[wildcat62]

Originally Posted by ContainerTed

This thread is another example of strength of community and how we members really do care for another. This is the best danged website on the net.

Yes it is.

[imp]

Originally Posted by ContainerTed

This thread is another example of strength of community and how we members really do care for another. This is the best danged website on the net.

I agree very much.