| Related sites for http://ohioline.osu.edu/hyg-fact/5000/5337.html |
| Cook_for_a_Day,_Eat_for_a_Month Introductory site for cooking ahead: Recipes, helpful tips, email discussion group, message board, articles, links. | | Freezer_Storage Basic facts and downloadable Adobe Acrobat file containing "Tips on Freezing Home-Prepared Foods" and the "Freezer Storage Chart." From Ohio State University Extension. | | Freezing_Basics Fact sheet from Ohio State University Extension with a list of recommended books. | | Freezing_Combination_Main_Dishes Ohio State University Extension fact sheet offering information and tips on this topic. | | Freezing_Fruits Freezing fruits is simple, easy, and preserves more nutrients and a fresher flavor than dehydration or canning, if done properly. This fact sheet from Ohio State University Extension explains how. | | Freezing_Meat,_Poultry_and_Game Fact sheet offering information on the topic. | | Freezing_Vegetables Ohio State University Extension fact sheet on the process to follow to freeze safely. List of books included. | | Freezing_vegetables A check list and instructions for freezing vegetables from New Mexico State University. | | Freezing_Vegetables_from_Gardenguides Instructions for freezing many popular vegetables and fruits. | | Home_Canning_Resources Information and resources from About.com. | | Home_Preserving Tips for preserving and pickling with recipes and links to more information. | | Homecanning_com Offers tips and techniques, recipes and an e-mail newsletter. | | Homemade_Maple_Syrup Directions for tapping, collecting, and making your own maple syrup. | | How_Stuff_Works__Preserving_Food An explanation of all the different ways used to preserve food from freezing to irradiation. | | How_To_Can_and_Freeze_Fruits_and_Vegetables_from_your_Garden Explains how to store garden produce by canning or freezing. Includes syrup, jelly and relish recipes. | | Lesley\'s_Recipe_Archive__Canning_Recipes Recipes for pickles, relish, and jams, plus a tips and techniques page for boiling water canners. | | Mountain_Breeze_Home_Canning Canning recipes from Kentucky. | | National_Center_for_Home_Food_Preservation Information on home food freezing, drying, canning, pickling, and smoking for home preservers and educators. Includes publications and seasonal tips. | | NDSU_Extension_Freezing_Tips Answers to commonly asked questions about freezing produce. From North Dakota State University. | | Noll\'s_Home_Canning_and_Freezing Paul and Bernice Noll share their recipes and tips. Some have step-by-step illustrated instructions. | | Pepper_Fools A large collection of canning recipes using Chile peppers. | | Pickled_Crab_Apples Basic recipe using hot water bath method. | | PreserveFood_com Presents methods for preserving food by canning, freezing, dehydrating and vacuum sealing. Also includes safety tips. | | Preserving_Pie_Fillings Ohio State University Extension fact sheet offering recipes and canning information. | | Quality_for_Keeps Directions and recipes for canning meat, fish and poultry safely. | | Recipelink_Canning_and_Preserving The Recipe Link offers canning and preserving recipes, message boards, and canning safety articles. | | Squash_Pickles Calls for eight cups of any kind of summer squash. | | Strub_Family_Brine_Recipe Simple recipe to try pickling at home. | | Successful_Home_Canning An easy to follow guide for home canning. | | Unsafe_Canning_Methods What not to do when canning foods from the University of Wisconsin. | | Modern_Interior Features tips on decorating living rooms, kitchens and bathrooms using photo galleries and video clips. Includes information about famous designers. | | Roommate2go_com Roommate search service. Post roommate pictures and videos. | | Roommatesmatch Roommate matching service for the USA. Search and Find your room or roommate fast by state, personality, lifestyle and demographics preferences. | | ALPCA_Online__License_Plate_Cleaning_Tips Advice from collectors. Includes instructions for removing stickers and adhesives. | | AskMen_-_Getting_Rid_of_Typical_Guy_Stains How to deal with various types of stains. Includes general rules for stain removal. | | BellaOnline_-_Cleaning Articles offering tips and lists. Includes a newsletter and discussion forum. | | Bird_Dropping_Stain_Removal Question posted on a message board about removing the stain from paint; one answer posted. | | Boston_Apartments_-_Cleaning_Tips Offers tips for caring for appliances, fixtures, drains and glassware. Includes laundry hints. | | Carpet_Stain_Index Stain removal guide for common carpet stains. Includes general rules for stain treatment. | | Clean_Your_PC Advice on maintaining computers, monitors, mouse, printers, fax machines and scanners. Includes supply list. From TechTV. |
|
Canning Tomato Products, HYG-5337-97 The Ohio State University ExtensionHuman Nutrition1787 Neil Avenue, Columbus, OH 43212Canning Tomato ProductsHYG-5337-97Following are general instructions for canning tomato products,including selection, acidification, and preparation and processing.Also included in this fact sheet are recipes for other tomato productsand answers to commonly asked questions about homemade tomatoproducts.General InstructionsSelectionSelect only disease-free, preferably vine-ripened, firm fruit forcanning. Do not can tomatoes from dead or dying vines. Unripe tomatoesare more acidic than ripened fruit and can be canned safely with anyof the following recommendations. Treat all ripe tomatoes (yellow,green, pink, orange, red, etc.) the same.AcidificationTo ensure safe acidity in whole, crushed, or juiced tomatoes use thefollowing recommendations.AcidPintQuartBottled lemon juice 1 Tablespoon2 TablespoonsCitric acid1/4 teaspoon1/2 teaspoonVinegar2 Tablespoons4 TablespoonsAdd acid directly to the jars before filling with product. If desired,add up to 1 Tablespoon of sugar per quart to offset acid taste.Vinegar may cause undesirable flavor changes.SodiumThe use of salt is optional in all canned tomato products. Salt isused in canning only for flavor or color protection.ProcessingEven though both boiling water bath and pressure processing times aregiven (see Tables 1 and 2), pressure processing will result in higherquality and more nutritious canned tomato products.Tomato JuiceAn average of 23 pounds of tomatoes is needed per canner load of 7quarts, or an average of 14 pounds per canner load of 9 pints. Abushel yields 15 to 18 pounds per canner load of 9 pints. A bushelyields 15 to 18 quarts of juice.Wash tomatoes, remove stems, and trim off bruised or discoloredportions. To prevent juice from separating, quickly cut about 1 poundof fruit into quarters and put directly into saucepan. Heatimmediately to boiling while crushing. Continue to add and crushfreshly cut tomato quarters to the boiling mixture. Make sure themixture boils constantly and vigorously while you add the remainingtomatoes. Simmer 5 minutes after you add all pieces.If you are not concerned about juice separation, simply slice orquarter tomatoes into a saucepan. Crush, heat, and simmer for 5minutes before juicing.Press heated tomatoes through a sieve or food mill to remove skins andseeds. Heat juice again to boiling. Acidify (see acidificationinstructions above). If desired, add 1 teaspoon of salt per quart tothe jars. Fill jar with hot tomato juice, leaving 1/2-inch headspace.Adjust lids and process jars as described in Tables 1 and 2.What causes tomato juice to separate in the jar?Liquid at the top and solids at the bottom indicates that the juicewas made prior to heating (perhaps run through the steamer, sieve, orfood mill raw). The enzyme that causes separation is activated byexposure to air and inactivated by heat. Leave tomatoes whole or inlarge chunks (do not chop). Heat before juicing to minimizeseparation.Liquid at the bottom and solids at the top indicates too muchpreheating (more than 5 minutes). Pectin breaks down when overheatedand separation results. If separation occurs, shake the jar beforeopening.Tomato-Vegetable Juice BlendAn average of 22 pounds of tomatoes is needed per canner load of 7quarts. Not more than 3 cups of other vegetables should be added foreach 22 pounds of tomatoes.Crush and simmer tomatoes as for making tomato juice. Add no more than3 cups of any combination of finely chopped celery, onions, carrots,and peppers. Simmer mixture 20 minutes. Press hot cooked tomatoes andvegetables through a sieve or food mill to remove skins and seeds.Reheat tomato-vegetable juice blend to boiling. Acidify (seeacidification instructions on page 1). If desired, add 1 teaspoon ofsalt per quart. Fill clean jars, leaving 1/2-inch headspace. Adjustlids and process jars as described in Tables 1 and 2.Tomato SauceFor a thin sauce, an average of 35 pounds of tomatoes is needed percanner load of 7 quarts; an average of 21 pounds is needed per cannerload of 9 pints. A bushel yields 10 to 12 quarts of sauce.For thick sauce, an average of 46 pounds is needed per canner load of7 quarts; an average of 28 pounds is needed per canner load of 9pints. A bushel yields 7 to 9 quarts of sauce.Prepare and press as for making tomato juice. Simmer in a widesaucepan until sauce reaches desired consistency. Volume is reduced byabout one-third for thin sauce, or by one-half for thick sauce.Acidify (see acidification directions on page 1). If desired, add 1teaspoon of salt per quart to the jars. Fill jars, leaving 1/4-inchheadspace. Adjust lids and process jars as described in Tables 1 and2.Spaghetti Sauce Without Meat30 pounds tomatoes1 cup chopped onions5 cloves garlic, minced1 cup chopped celery or green pepper1 pound fresh mushrooms, sliced (optional)4 1/2 teaspoons salt2 Tablespoons oregano4 Tablespoons minced parsley2 teaspoons black pepper1/4 cup brown sugar1/4 cup vegetable oil Yields 9 pintsDo not increase the proportion of onions, celery, peppers, ormushrooms. Wash tomatoes and dip in boiling water for 30 to 60 secondsor until skins split. Dip in cold water and slip off skins. Removecores and quarter tomatoes.Boil 20 minutes, uncovered, in large saucepan. Put through food millor sieve. If desired, saute onions, garlic, celery, pepper, andmushrooms in vegetable oil until tender.Combine sauteed vegetables and tomatoes and add remainder of spices,salt, and sugar. Bring to a boil. Simmer, uncovered, until thickenough for serving. At this time, the initial volume will have beenreduced by nearly one-half. Stir frequently to avoid burning. Filljars, leaving 1-inch headspace. Adjust lids and process jars asdescribed in Table 1.Tomato Ketchup24 pounds ripe tomatoes3 cups chopped onions3/4 teaspoon ground red pepper (cayenne)3 cups cider vinegar (5 percent)4 teaspoons whole cloves3 sticks cinnamon, crushed1 1/2 teaspoon whole allspice3 Tablespoons celery seeds1 1/2 cups sugar1/4 cup saltYields 6 to 7 pintsWash tomatoes. Dip in boiling water for 30 to 60 seconds or untilskins split. Dip in cold water. Slip off skins and remove cores.Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onionsand red pepper. Bring to boil and simmer 20 minutes, uncovered. Cover,turn off heat, and let stand for 20 minutes.Combine spices in a spice bag and add to vinegar in a 2-quartsaucepan. Bring to boil. Remove spice bag and combine vinegar andtomato mixture. Boil about 30 minutes. Put boiled mixture through afood mill or sieve. Return to pot. Add sugar and salt, boil gently,and stir frequently until volume is reduced by one-half or untilmixture rounds up on spoon without separation. Fill pint jars, leaving1/8-inch headspace. Adjust lids and process as described in Table 2.What causes the deposit around the top surface of some tomato products? A white crystalline deposit of calcium acetate may form in highlyacidic tomato products, such as chili sauce, ketchup, or salsa.Reaction between the acid (acetic acid) in the food and a component(calcium carbonate in some brands of lids forms calcium acetate). Thecrystalline deposit is not harmful. When the jar is opened, remove,and discard crystals.Chile Salsa5 pounds tomatoes2 pounds chile peppers1 pound onions1 cup vinegar (5 percent)3 teaspoons salt1/2 teaspoon pepperYields 6 to 8 pintsWear rubber gloves while handling chiles or wash hands thoroughly withsoap and water before touching your face. Peel chile peppers byplacing them in a 400 degree F oven for 6-8 minutes until skinsblister. Allow peppers to cool, then place in pan and cover with adamp cloth. This will make peeling easier. After several minutes, peeleach pepper. Slice, discard seeds, and chop.Wash tomatoes and dip in boiling water for 30 to 60 seconds or untilskins split. Dip in cold water, slip off skins, and remove cores.Coarsely chop tomatoes and combine chopped peppers, onions, andremaining ingredients in a large saucepan. Heat to boil, then simmer10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids andprocess jars as described in Table 2.Table 1. Recommended process times for tomato products in a pressure cannerCanner gauge pressure (psi) at different altitudesDial gaugeWeighted gaugeProductStyle of packJar sizeProcess time0-2,000 ft.0-1,000 ft.1,000+ ft.Tomato juiceHotPints or quarts 20 min. at6 lb.5 lb.10 lb.Pints or quarts15 at111015Tomato-vegetable juice blendHotPints or quarts 20 at 65 10Pints or quarts15 at1110 15Tomato sauceHotPints or quarts20 at6510Pints or quarts15 at111015Spaghetti sauce without meatHotPints20 at111015Quarts25 at111015Table 2. Recommended process times for tomato products in boiling water cannerMinutes of proccessing at different altitudesProductStyle of packJar size0-1,000 ft.1,000-3,000 ft.Tomato juiceHot Pints 35 min.40 min.Quarts4045Tomato-vegetable juice blendHotPints 3540Quarts4045Tomato sauceHotPints3540Quarts4045KetchupHotPints1520Chile salsaHotPints1520ReferencesComplete Guide to Home Canning. United States Department ofAgriculture, Agriculture Information Bulletin No. 539.Putting Food By (Fourth Ed.). Janet Greene, Ruth Hertzberg, BeatriceVaugh, The Stephen Greene Press, Lexington, Massachusetts.So Easy to Preserve (Third Ed.). Cooperative Extension Service, TheUniversity of Georgia, College of Agriculture, Athens.Information Updated by Marcia Jess, Extension Agent, Family andConsumer Sciences, Ottawa CountyAll educational programs conducted by Ohio State University Extensionare available to clientele on a nondiscriminatory basis without regardto race, color, creed, religion, ual orientation, national origin,gender, age, disability or Vietnam-era veteran status.Keith L. Smith, Associate Vice President for Ag. Adm. andDirector, OSU Extension.TDD No. 800-589-8292 (Ohio only) or 614-292-1868| Ohioline | Search | Fact Sheets | Bulletins | |
|
