When tomatoes are canned, they are heated hot enough and long enough to destroy organisms that can make people sick in addition to spoilage organisms. Tomatoes are treated as an acid food for canning purposes. Many tomato products may be safely canned in a boiling water canner. However, because some tomatoes can be slightly low-acid for canning purposes, added acid is required in the boiling water canning of plain tomatoes, juice and sauce. This publication provides directions for canning a variety of tomato products as well as the equipment and procedures necessary for this type of food preparation. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.
Status and Revision History
Published on Feb 01, 2001
Published with Minor Revisions on May 23, 2015