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9/6/12 7:56 P

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be careful

FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 35,858
9/6/12 6:15 A

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Just make sure that you have a good seal, botulism is an anaerobic bacteria, which means it doesn't need a multitude of oxygen to multiply

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (165,013)
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9/5/12 8:28 A

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I agree, Do use Caution !
Tho, 210F is above my boilingpoint (for my area) for 1 hr so all the bacteria should be killer off.

Boil a small pan of water to a rolling boil and take it's temperatur.
That will be the boiling point for your ares.
I have to do this when we make maple syrup.

Edited by: GEMINI-SKY at: 9/5/2012 (08:32)
Patti / NE Ohio
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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/4/12 5:53 P

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Thanks for the info, Gemini-Sky. I did read your recipe on the recipe thread, it's all tucked away in my knowledge base now!

I was taught to be super careful so I always try to err on the side of caution. Not sure if you saw my earlier post, but my great grandmother sent several family members to the hospital from having served home-canned foods at a family reunion before I was born (1965), so ~I~ was taught by my Grandmother and Mom to kill everything in sight when home canning!

I figure adding a little citric acid to tomatoes really doesn't add much in the way of taste and if it helps the preserving, great! I totally understand the CYI, there is a LOT of liability around food products, and I really would like to make canning easier, but I also am paranoid about food poisoning so it's hard for me to shake my own upbringing!

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (165,013)
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9/3/12 11:32 P

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Yep, WATERFELON, It just that easy...I've been doing it for years and have not lost a bottle yet...
As far as not waterbathing tomatoes, jams, pickles...that is how I was taught by my grandmother and mom When I was 5 or so. I was born in 1953...I'll let you do the math...LOL...
I think that a lot of this stuff with Citric acid is so the recipe giver can cover their butts...or because the "NEW" type of tomatoes are low in acid as someone else said.
Just make sure the water is really boiling and the jars are really hot when you do the oven diced tomatoes.
Did you see the step by step instructions in the Recipe Box Thread...Do read it in case I missed something on this thread.
Have fun with your tomatoes !

Patti / NE Ohio
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9/3/12 9:32 P

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never canned but might try this if I can buy an oven

WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/3/12 2:00 P

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Hi, Gemini-Sky,

Do I understand that you do not even boil the tomatoes before putting them in the hot jars? Just skin, de-seed, chop and pack in jars? Just the action of the boiling water along with the oven gets them hot enough? That just sounds too easy!

I think I will try it, but I am just so paranoid about botulism given how I was taught, I think I will still just have to add some vinegar-or citric acid, I think have some left-just to be on the safe side. I have only about 4 pounds of Roma tomatoes from my garden ripe right now so this will be a fun experiment I think!

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (165,013)
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9/3/12 7:57 A

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Hi, I do my diced tomatoes in the over every year.
I de skin and deseed them, dice and put into hot jars.
OOPS. preheat oven at 210F first.
Boil a large pan with plain water. When a jar is filled with tomatoes, ladle in the hot water to 1/2" of top, get rid of air bubbles, clean rims, put on 2 pc lids and tighten.
As you get the jars filled and topped, place in oven so they are not touching.
When you are all done filling jars and putting them in the oven, close oven and "bake" for 1 hour. Turn oven off and DO NOT OPEN OVEN OR THE JARS WILL CRACK for 1 more hour at least. When oven cooled, you can take out the jars.
DO SEE THE COMPLETE RECIPE IN THE RECIPE BOX THREAD.

I only do my diced tomatoes this was and I've never tried anything else.

As far as tomato juice, sauce, stewed tomatoes etc. I never hot water bath them...
Hot jars, Hot Sauce/Juice. They will seal on their own. Same with jellies and jams, pickles...Anything acid.


Patti / NE Ohio
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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 35,858
9/3/12 4:40 A

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If the filling is hot enough it will make a seal, my jam, when I make it, is sealed while very hot and it always makes a seal and lasts for ages.

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 15,496
9/2/12 9:06 P

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I would like to see this also.... Thanks in advance for posting it....

Linda

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FAIRYANNE3's Photo FAIRYANNE3 Posts: 3,642
9/2/12 8:34 P

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I would be willing to try a small batch just to see.
Look forward to seeing the recipe.

No foods with high fructose corn syrup, sugar, rice syrup, corn syrup, fructose, sucrose etc. in the first three ingredients.

No foods that have more than 3 ingredients that I can not pronounce.

If an item has more than 10 ingredients it is too processed, I will not eat or buy the item.




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9/2/12 7:29 P

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seems interesting

RAPUNZEL53 SparkPoints: (251,935)
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9/2/12 5:32 P

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I have the recipe at work so I will get it on Tuesday. I canned 12X4 jars and one did not seal. I will type it out and post once I bring it. My copy from last year is misplaced.

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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/2/12 5:19 P

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So, just boiling the tomatoes and filling the hot jars? Wow, that's even easier! If you have the recipe, would you mind posting it? That seems like it would allow canning w/out the hot water bath, but also not cook the food from putting it in the oven! Do you have any or a lot of jars that do not seal well?

Thanks for the info, that sounds like a possible alternative!

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RAPUNZEL53 SparkPoints: (251,935)
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9/2/12 4:31 P

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My co-worker taught me to can tomatoes without water bath. I warm the jars in oven and boil the seals. Also tomatoes have to be cooked for a few hours and have to be very hot. She wrote it all down and I canned some last year and it turns out well. I am planning on doing it again this year.

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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/2/12 3:49 P

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I am not sure how this technique works but I was talking with someone at work the other day and she was saying she "cans" some things in her oven rather than in a hot water bath.

Has anyone heard of this or have tried it? How does it work in the oven w/out cooking the foods you're trying to preserve? My oven does go down as low as 170 F so I could do it, I am just wondering how things set up? Do you need the water in a hot water bath to get the jars to seal?

Just curious. I am spending my Sunday afternoon googling it, so any resources or recipes are welcome. I have tomatoes beginning to set so I think I might like to experiment with them! TIA!

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