Canning tomatoes is pretty simple. You wont really have to worry about it going bad if you just follow the instructions that come with your water bath starter kit. Besides, if your nose is pretty good at telling you when something goes bad.
I really hate disagreeing with you, Jafo, but your nose is not the best indicator of "spoiled" canned goods.
That works when they are rotted. And with a very few bacterial toxins. But the theoretical problems with canned foods are salmonella and boutulism, neither of which is detectible by smell.
Neither of them is the bugaboo the literature makes out, either. But that's a different story.
It's almost impossible to do tomatoes wrong, however. They are acidic, to begin with---which means they don't harbor the dangerous pathogens. And the boiling water bath assures that any which do appear die quickly.
So, as long as you achieve a good seal, your tomatoes will be safe.
That works when they are rotted. And with a very few bacterial toxins. But the theoretical problems with canned foods are salmonella and boutulism, neither of which is detectible by smell.
Neither of them is the bugaboo the literature makes out, either. But that's a different story.
It's almost impossible to do tomatoes wrong, however. They are acidic, to begin with---which means they don't harbor the dangerous pathogens. And the boiling water bath assures that any which do appear die quickly.
So, as long as you achieve a good seal, your tomatoes will be safe.
By nose I basically meant, if there is not a good seal on the jar, it wont take long before whatever it was you canned, will begin to smell. With tomatoes, pretty much the only way they are going to spoil is if there isn't a good seal.
HI LIZGIRL,
I ALWAYS USED A PRESSURE CANNER, AND NEVER HAD A PROBLEM 1.
I WAS 18yrs. OLD ENTHUSIASTIC, AND TAUGHT MYSELF BY READING THE MANUAL THAT CAME WITH THE CANNER. I NEVER HAD ANYTHING SPOIL, (BY THE WAY ONE OF THE MOST COMMON SIGNS OF SPOILAGE IS THE LID ON THE JAR WILL BULGE) AND LIZ THE TOMATOES ARE DELICIOUS FROM A JAR, JUST LIKE THE SAME DAY YOU PUT THEM UP.
THE START UP COST OF CANNING INVOLVES THE CANNER, JARS, AND LIDS AND RINGS. THE JARS AND RINGS YOU CAN USE YR. AFTER YR. ONLY NEEDING TO BUY NEW LIDS EACH YR. AS THEY ARE A ONE TIME USE ONLY ITEM.
THE STEPS TO ASSURE SANITARY AND SAFE CANNING MUST BE ADHERED TO PRECISLEY. DO NOT SKIP FOR INSTANCE STERILIZING YOUR JARS.
IT IS ALOT OF WORK, AND YET THE REWARDS FAR OUTWEIGH THE AMOUNT OF TIME INVOLVED. WE WOULD EAT OUR CANNED GOODS ALL WINTER LONG LASTING UNTIL THE NEXT SEASON!
CATHY
I ALWAYS USED A PRESSURE CANNER, AND NEVER HAD A PROBLEM 1.
I WAS 18yrs. OLD ENTHUSIASTIC, AND TAUGHT MYSELF BY READING THE MANUAL THAT CAME WITH THE CANNER. I NEVER HAD ANYTHING SPOIL, (BY THE WAY ONE OF THE MOST COMMON SIGNS OF SPOILAGE IS THE LID ON THE JAR WILL BULGE) AND LIZ THE TOMATOES ARE DELICIOUS FROM A JAR, JUST LIKE THE SAME DAY YOU PUT THEM UP.
THE START UP COST OF CANNING INVOLVES THE CANNER, JARS, AND LIDS AND RINGS. THE JARS AND RINGS YOU CAN USE YR. AFTER YR. ONLY NEEDING TO BUY NEW LIDS EACH YR. AS THEY ARE A ONE TIME USE ONLY ITEM.
THE STEPS TO ASSURE SANITARY AND SAFE CANNING MUST BE ADHERED TO PRECISLEY. DO NOT SKIP FOR INSTANCE STERILIZING YOUR JARS.
IT IS ALOT OF WORK, AND YET THE REWARDS FAR OUTWEIGH THE AMOUNT OF TIME INVOLVED. WE WOULD EAT OUR CANNED GOODS ALL WINTER LONG LASTING UNTIL THE NEXT SEASON!
CATHY