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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