Canning tomatoes: For those with gardens — or simply a love of tomatoes and canning your own for use throughout the year, one of the most common tasks on the fall to-do list is to can tomatoes.

Tomatoes are between a high and low acidic food and have seen many adjustments to the accepted canning procedures over the years. It is important to use updated tips in order to avoid spoiling.

The Penn State Cooperative Extension has shared canning tips for tomatoes. They are as follows:

– It is important to assure a safe acidic level. To do so, add two tablespoons of bottled lemon juice or ½ teaspoon citric acid crystals to the bottom of a quart jar before adding the tomatoes. For a pint jar, use half of the recommended amounts.

– This process should be completed for most other tomato products as well. For some bbq sauces and catsups, this is not necessary. However, for those who are unsure, the rule is to add the lemon juice.

– The correct processing time is key to successful canning. The time depends on the altitude where you are, the ingredients and the method of pack.

– For tomato products where meat or other vegetables are added, the best way to can is pressure canning.

– It is important to match the type of tomato used with the product created. For instance, for juice and canned tomatoes, regular tomatoes are suitable. However, for products like sauce, salsa, catsup and purees, it is a good idea to use plum tomatoes or italian varieties — or you can mix types to create products.

– It is important to use high quality tomatoes for any canning endeavor.

In tomorrow’s RTS, we will talk about what NOT to do when canning tomatoes.

We will visit other canning methods, other produce to be preserved and even the method of freezing in a future RTS.