Provisors are easier than you think – do not skip this decisive step for food safety

The products available in August are fantastically varied and plentiful, but to be honest, most of my farmers’ market corb is usually filled with tomatoes in summer. And while I do my best to pump out so many Tomato -toast And Tart The way I can, the joy of the fresh tomato season also brings the opportunity to fill the best out of the sweet, juicy tomatoes of summer in the cold winters Fuel them.

Any type of tomato can be entered into doses, and you can use homemade tomatoes, as you would use in the shop, also in one in one in one Italian-American red saucePresent ShakhukaAnd Tomato soup. If these beautiful brandywines, sungolds and plum tomatoes can definitely spread out of your garden or which you brought home from the market, just make it right – for the best tomatoes in cans – And for your security.

Proper canned practices are the key not only for the preservation of the taste, but also for the avoidance of diseases that are transmitted by food, including botulism, a serious type of food poisoning caused by a kind of bacteria that thrives in low oxygen environments such as canned and vacuum food. The bacteria are called Clostridium botulinumAnd it becomes poisonous when it is inserted into surroundings with low oxygen, acid or matters with low sugar red. To ensure that your canned goods can eat safely and taste your best, you can take two important steps: acid heating or use of a pressure cancer factory for high heating pans. You can use both techniques for the ultimate insurance policy, but one or the other should bring your dosing tomatoes into the safe zone.

Why should you increase the acid of your tomatoes before preserving them

In order to make it safe to ensure food, you must understand the importance of the pH value, which is simply a measurement of the acidity. The pH scale runs from 0 (the top of the oxest) to 14 (most basic). A lower pH value means higher acid and a higher pH value means lower acid. As a reference, lemon juice is a pH value of about 2, while water is neutral and is a pH value of 7. The correct acidity (pH) is the key to preserving food.

The pH value of an ingredient must be at or below 4.6 in order to resist microbes and to be considered safe for conservation. While most tomatoes are safe in this area, some types with a slightly higher pH can immerse themselves, which means that they are not acidic enough to secure acid without additional acidity. Each variety of tomatoes has a different pH value, and this pH value also varies depending on the maturity of the fruits and how much it has matured since then. Different Studies have shown that both commercially grown as well as types of heirs can vary between 3.7 and 5.2. If you do not plan to test the pH value of each tomato you have before conserving, this can give you the additional security you need.

In order to properly adjust the pH range of tomatoes for canned goods, it is best to add lemon juice or citric acid. Lemon juice in bottles is freshly recommended because the acid varies from fresh lemon juice from lemon to lemon, while filled lemon juice has a constant controlled pH value. You would like to add two tablespoons of lemon juice or half a teaspoon of citric acid per quart glass tomatoes, such as several sources, including National Center for Food Preservation at the University of Georgia.

Boiling water pans against printed pressure

Both the canned as well as the pressure of cooking and pressure that drive air out of glasses and create a vacuum that pulls the lid more firmly and creates an airtight seal, but everyone is equipped with their own advantages and disadvantages. A cooking water bath is better suited for foods that are already higher acid such as blueberries and strawberries, as boiling water caners tend to reach the atmospheric boiling point, which is about 212 ° f (100 ° C). On the other hand, pressure preserves drives the boiling point higher than the atmospheric point to achieve the temperatures above 250 ° F (121 ° C), which makes the environment even better to kill microbes. If you add your tomato lemon juice or citric acid to increase the acid, there is a cooking water bath Enough to ensure security. If you do not choose, the pressure input is a must to guarantee high temperatures to prevent bacterial growth.

Another factor that can help you decide which route you should go when you preserve your tomatoes is time. The processing time for tomatoes with cooking with costumes is 85 minutes, which can sometimes create a mushy texture in tomatoes. The pressure preservation, on the other hand, only takes 25 minutes of processing time and a ventilation time of 10 minutes.

If you want to add additional ingredients to your tomatoes such as garlic, oregano or basil leaves, you must use a pressure preservation over a settlement water space, since these ingredients can reduce the acid of the tomatoes.

More tips for successful tomatoes preserve

There are some other factors to consider if you get your tomatoes to achieve the best results. Make sure you look for tomatoes that are mature and flawless, since fungus, mold and other microbes can infect and influence the acid. You also want to peel your tomatoes (blanch you through a goal for a minute and then shock you in an ice pool before removing the skin) to remove the bitterness and toughness that bring the skins. It is optional to add a teaspoon of sea salt or kosher salt per two pound tomatoes tomatoes, but increases the taste.

Senior Culinary Editor Leah Colins Also emphasizes how important it is to “look at the gap” when canned. “Tomatoes are watery, and while they heat, they will release a lot of liquid,” she says. “During the processing and cooling time, a harmless air gap can occur in the glasses. The hot pack of glasses helps to minimize this.” It recommends leaving a centimeter up to half a room from the tip of a quart founding glass. “This ensures that juices move within the glass during the heating or pressure reinforcement process. If a large gaps remain after processing, but the lid is still completely sealed, the food is still safe inside.”

Take away

Canning tomatoes are a great way to keep your taste. Due to the different acidity of the fruit, however, you have to take some important steps to ensure security. Adding acidity in the form of lemon juice in bottles or citric acid is the best way to bring the pH value of the tomatoes into the ideal range of 4.6 or below. If you use this technique, the canned water can be conveniently preserved for the preservation of your tomatoes. Printing pressure increases the temperature in the glass and further reduces the likelihood of microbial contamination and growth. This is recommended if you prefer not to add any acid to your tomatoes.

With this in mind, you can preserve these tomatoes with ease and little worries. And in view of the tomato season, most than half of the United States is in most United States.

August 2024