Back in 'interfering mode' - I noticed mention of citric acid or lemon juice in preserving. It was also mooted that tomatoes had enough acidity to preserve without additives.
I DO think that it is worth stressing that - however well other methods may work - both US & UK authorities insist upon added acid.
I did put the HMSO guidelines on the board a while ago. Still available.
As to pressure cooking - that's the way we always bottle - for juice, purée or solid pack. But you DO have to have a 5lb facility &, to do 3 or more large jars, quite a large (wide) cooker.
Shall I leave now??
Hi Tim,
Done a search with no success, could you point me at the guidelines?
Thanks
Mike
http://img.photobucket.com/albums/v164/photo04/preserve1.jpg
http://img.photobucket.com/albums/v164/photo04/preserve2.jpg
http://img.photobucket.com/albums/v164/photo04/preserve3.jpg
Yes??
Thanks, copied and saved.
I have to add that it's all too easy to add *too* much acid. I opened one of last year's last remaining puree jars on Saturday, the top popped ok (spoilage test 1) but smelt sharp (spoilage test 2), and so I tasted some and it nearly knocked my head off, it was so acidic.
Ooops. >:(
Rather sadly, I consigned it to the sink as it would have tasted awful in my veg casserole. I did wonder if it could have spoiled rather than me adding too much citric, but the unpopped lid dimple implies that it hadn't fermented.
I still made sure I boiled the remaining puree for >5 mins, as that destroys any toxins if there was any botulism present. With bottling, you are better safe than sorry!
moonbells
Interesting, I am currently making tomato sauces and storing in sterilised 0.5l Kilner type jars.
The fruit is put through a passata machine and then reduced to the right consistanty.
Some I have jared "neat" with no additions and some I have added a bit of fried onion/garlic and basil.
I have no pressure cooker but the final step in the process is place on the lid, put in deep saucepan and cover with water and boil for 30 to 40 mins. Then check the lid to see it is concave and therefore vacum inside the jar.
Am I going wrong and do I need to add citric acid?
Thanks
Jerry
Once the passata's reduced to about half the original volume, it goes hot from the pan into sterilised 1lt bormolis - no citric acid and no subsequent water bath ::)
So far so good, passata bottled six weeks ago opens with a satisfying 'fwupp' as the vacuum releases - love those tell tale dimples and screw tops! - production is between 3 and 7 litres per week at the mo :P
Am I riding for a fall MB/tim? :-[
Sorry to hear that you threw away your tomato-stuff because of it being too acidic, moonbells.
I made a mistake in a recipe for tomato sauce (overdosed on vinegar) and the sauce could not be added to casserols or used over the pasta. But I eventually used it as a marinate for spare ribs. And is was very good. Too bad I forgot what I did wrong.
Just rub the ribs with the sauce and put them on the bbq.
For variation: mix with some ginger sirup.
I think that in future, I'll be tasting the passata *before* I finish the bottling process!
Mind you, given the latest pick of tomatoes (really dry San Marzanos, ie perfect for passata!) I'm not sure if any will survive to bottle, at the rate I'm eating them!
moonbells
ps Tim, your cu pickle recipe got me a 1st prize at the show on Saturday! :) Much appreciated! Just wish I'd get another glut so I can do more...
www.uga.edu/nchfp/
Jerry - although I always add acid, there does seem to be a let-out for paste??
Moonbells - well done!!