Yesterday, we canned a few jars of diced tomatoes, being sure to add lemon juice to each quart.
Today, we juiced the romas that are now cooking on the stove. However, I have no more lemon juice. So I got out my pH Checker and tested the juiced tomatoes. They measured 4.3 on the pH scale and therefore do not need any lemon juice! Whew!
A pH of less than 4.6 is safe for canning using a boiling water bath. Just thought I'd share.
Tomato Acidity for Canning
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Warning: This thread may contain subjects that are disturbing to some (including processing instructions, predator control methods etc.). If you do not wish to read about these topics do not open them. Overt criticism of these practices, which are required for self-sufficiency, crop and livestock protection will not be tolerated. Any discussion pertaining to infringement on animal rights in a radical manner will result in banning from PTO at the moderator’s discretion.
Re: Tomato Acidity for Canning
I got it first to check the acidity of some pickled beets for which I followed an old recipe that called the brine a sweeter version of another recipe.
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WLLady
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Re: Tomato Acidity for Canning
that's great! mine usually just skirt the 4.6...usually 4.7 sigh. so i just now routinely use lemon juice or vinegar....if i need to use the vinegar i'll use cider, not the white.
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Pet quality wheaten/blue wheaten ameraucanas, welsummers, barred rocks, light brown leghorns; Projects on the go: rhodebars, welbarsRe: Tomato Acidity for Canning
So when we juiced more tomatoes, and DH planned to make a spaghetti type sauce (no meat), I decided to do the pH testing for that batch. I took a sample of only tomatoes, then a second sample after other vegetables were added (zucchini, eggplant, green peppers, onion, garlic).
The plain sample was pH 3.8, and the mixed sample was 4.3.
I am so glad that I got the pH Checker.
The plain sample was pH 3.8, and the mixed sample was 4.3.
I am so glad that I got the pH Checker.
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