Canning question :)--update-one jar didn't seal, help please!

[miss_thenorth]

Okay, I got the motherload of tomatoes yesterday, so we all know what I am doing today. I haven't canned tomatoes before, and when I make sauce from fresh, I always leave the seeds in.

Now, I know that tomatoes are iffy as far as acidity. So, since I want to water bth them, I don't want to mess with it. All recipes I have read says to remove the seeds. If I leave them in, will it affect the acidity? I am jsut making plain ole boring tomato sauce, so when I open it up later in the year, I can make it into spaghtetti sauce or whatever.

 

[keljonma]

I always leave the seeds. Most of the recipes I've seen lately call for the addition of lemon juice to each jar before water bath canning.

This is a recipe I use when I have a LOT of tomatoes....

Tomatoes Whole, Halved or Quartered Packed in Own Juice
From Ball Preserving

2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
Water
Bottled lemon juice or citric acid
Salt, optional
Glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Wash tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.

Add 2 T bottled lemon juice or 1/2 tsp citric acid to each hot quart jar. Add 1 T bottled lemon juice or 1/4 tsp citric acid to each hot pint jar.

Pack tomatoes in hot jars until space between tomatoes fills with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

[punkin]

I leave the seeds in mine, too.

I also went by the Ball recipe.

 

[patandchickens]

leaving seeds in is fine. removing them is fine. Your choice

if you are at all concerned about the acidity of the product (use an approved modern recipe if it will contain anything other than tomatoes and spices/herbs) you can add a bit of lemon juice, vinegar or ascorbic acid to make sure the pH is firmly down there.

Honestly though I don't, I only can older varieties of tomatoes which I figure are less likely to have low-acidity problems. I am not advising that, as such, just recounting what I do

Good luck, have fun,

Pat

 

[miss_thenorth]

I'm about halfway through , yay!but one jar didn't seal--so, I wait to see if more didn't seal, and if not I can reprocess them? New lid, and water bath for the full time right? Just double checking.

If it's just the one--do I leave this ring and seal on and put it in the fridge, and how long will it be good in the fridge??

Just to say-thanks, you guys are real life savers-I know no one other than you guys who can!!!!!!

 

[miss_thenorth]

Oh yeah, and the one jar that didn't seal --some of its contents went intot he water--can I stilluse this water to sterilize and continue canning with?? thanks

 

[patandchickens]

Oh yeah, and the one jar that didn't seal --some of its contents went intot he water--can I stilluse this water to sterilize and continue canning with?? thanks

Absolutely, no problem whatsoever

Chances are the others will have sealed ok, and even if one or two didn't, you gotta think about whether it's worth heating up the whole canner for just a coupla jars. Freeze or fridge them; in the fridge they should be good for a week *absolute minimum* and personally I'd still give them the ol' sniff-and-taste-and-possibly-use after several weeks if they were still in there.

Good luck, have fun,

Pat

 

[rebecca100]

Isn't it so much fun learning to can? I am trying to teach myself too. So far I haven't had the not sealing problem yet. These guys here really are lifesavers! Instead of SS we should call it Lost Arts.

 

[miss_thenorth]

Thanks!! No problem about heatin gup the water again--it's still going!! Almost done though, ( but I will be doing some again tomorrow)

I really don't think I will be eating tomatoes for about a month now

 

[justusnak]

So glad to hear you took on the job to learn canning. It really is a lost "art" Sounds to me like you are doing just fine!! I have been canning for years, ( I wont say how many) but I still on occasion have one stubborn little booger, that wont seal. I just pop it in the fridge, and plan to use it within a week or so. :/ I am waiting on my last of the year tomatos to ripen just a tad more. I plan to just cann them diced...I already have about 24 quarts, and 10 pints of spaghetti sauce. So now I will start with plain canned tomatos. I can eat them straight from the jar....yum yum!!