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Here are questions and answers to trouble-shoot common home pickling issues.
See this page for other FAQs
 FAQs for making pickles
Can I can my own salsa recipe?
Salsas are usually mixtures of acid and low-acid ingredients; they are an
example of an acidified food. The specific recipe, and sometimes preparation
method, will determine if a salsa can be processed in a boiling water canner or
a pressure canner. A process must be scientifically determined for each recipe.
To can salsa at home, use our recipes for Hot Chile Salsa or Mexican Tomato
Sauce. Your County Extension agent may have additional tested recipes for
salsas.
Why do my tomatoes separate from the liquid?
A frequent problem is the separation of water from the tomatoes.
Why does the water separate from the solids in tomatoes?
Scenario 1 - liquid at the top and solids at the bottom
Home canned tomatoes, tomato juice, and tomato sauces with liquid at the
top and solids at the bottom is quite normal. It only reflects that the
juice was made prior to heating. For example, the tomatoes were chopped, run
through the steamer, sieve, or food mill while still raw and prior to
heating.
As soon as they are chopped or crushed, enzymes start to break down the
pectin that helps to hold tomato cells together. The enzyme that causes
separation is activated by exposure to air and inactivated by heat. In
commercial production, tomatoes are flash heated nearly to boiling in a
matter of seconds, using equipment not available to consumers. Because the
pectin holding tomato cells together is not exposed to air when cold, it
remains intact, and a thick bodied, homogeneous juice is produced.
The solution is to leave tomatoes whole or in large chunks (do not
chop). Heat before chopping or juicing to minimize the separation.
The best way to do that at home is to heat quartered tomatoes quickly to
boiling temperatures WHILE crushing. You can also heat the blanched, peeled
whole tomatoes in the microwave, then crush them!
Make sure the mixture boils constantly and vigorously while you add the
remaining tomatoes. Simmer 5 minutes after all tomatoes are added, before
juicing. If you are not concerned about juice separating, simply slice or
quarter tomatoes into a large saucepan. Crush, heat and simmer for 5 minutes
before juicing.
Scenario 2 - liquid at the bottom and solids at the top (note the
photo is step 10)
What about the reverse: liquid at the bottom and solids at the top? That
indicates too much preheating (more than 5 minutes). Pectin breaks down when
it is overheated; then separation results. If separation occurs, just shake
the jar before opening or decant the water off.
References:
Ohio State University
Which is better: Canning or freezing tomatoes: I'm interested in canning
or freezing tomatoes, which is best? I would primarily be using them for my
chili recipe, which I normally use canned diced tomatoes. Second question, can I
dice the tomatoes before freezing or canning, or should I just quarter them as
you recommend and then dice them when cooking the meal.
If you plan to
later cook with the tomatoes, freezing retains the flavor best. If you will
be using then uncooked (for example, on a salad), canning is a bit better at
retaining the texture.
So, for you
chili recipe, I would freeze them. You can dice them before you freeze them;
that would probably be easier!
Can you freeze the tomatoes and then use them later to make a large batch
of spaghetti sauce, salsa, etc. and then either can or re-freeze?
Sure! If it is just a matter of days or a few weeks, that works great. I
just do the prep steps to the point of producing the prepared pulp (through
step 7 on this page
http://www.pickyourown.org/canning_tomatosauce.htm ) then freeze in a
ziploc bag until I have enough to them heat them altogether and finish the
process.
I have lots of little grape tomatoes. Can I dry them?
Certainly!
Grape and cherry tomatoes are not the ideal candidate, since they have a lot
of water and seeds, but they’ll work!
I heard tomatoes are high acid, but your website says they are low acid.
Which is it and what type of canner is required?
That sounds like confusion between low acid and non-acidic. High acid
foods can be safely canned in a water bath canner. Low acid foods may need
the addition of acids like lemon juice or vinegar to acidify them enough to
be canned in a water bath canner. Non acidic foods require the pressure
canner.
Tomatoes for many years were considered high acid. However, new
varieties, over-mature fruits, and tomatoes from dead or frost-killed vines
may have a pH greater than 4.6. The USDA and University-based researchers
have determined that to ensure a safe acid level for boiling water canning
of whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon
juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1
tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be
added directly to the jars before filling the jars with product. Add sugar
to offset acid taste, if desired. Four tablespoons of 5-percent-acidity
vinegar per quart may be used instead of lemon juice or citric acid.
However, vinegar may cause undesirable flavor changes. (Source:
USDA's National Center for Home Food Preservation )
I recently canned tomatoes but had one little jar that I didn't have room for in
the water bath. So I decided to just refrigerate it. All I've done to those
tomatoes is blanch them -- haven't cooked them, stewed them, done anything else.
There is some lemon juice in them. They've been refrigerated since I packed them
-- how long will they be okay to use?
They’ll last
about the same length of time that a can of tomatoes from the grocery store
will last once you open it an put it in the fridge. I’d guess a couple of
weeks, but that depends on how cold your fridge is.
See these pages for other FAQs
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Canning books
Canning & Preserving for Dummies
by Karen Ward
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The Ball Blue Book of Preserving
This is THE book on canning! My grandmother used this book when I
was a child. It tells you in simple instructions how to can almost
anything; complete with recipes for jam, jellies, pickles, sauces, canning
vegetables, meats, etc. If it can be canned, this book likely tells
you how! Click on the link below for more information and / or to buy (no
obligation to buy) Price $8.95
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Home Canning Kits
This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need and
lasts for years: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars and lids (and the jars are reusable). To see more canners, of different styles, makes and prices, click here!
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a larger photo, more information, pricing, ordering, etc.
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