Quote:
Originally Posted by encore
just did tomato juice and it calls for citric acid or bottled lemon juice, right out of the presto canner instruction and recipe book. so it's up to you what you do. read somewhere that bringing it up to 15 lbs. of pressure for the last 5 min. works too (without lemon juice or acid).
|
I just looked at the recipe and instructions.
Here is the deal.
It is for both pressure canning AND hot water bath.
And the processing time isn't long enough.
The national center for home food safety has the instructions for tomato juice too.
Both processes they say you have to acidify it.
In these instructions it says to process pressure canner for 20 and 15 minutes pints or quarts.
The link above for the spaghetti sauce no acid added is 20 and 25 minutes.
Now my opinion on acid.
I prefer to use the powdered citric acid over the lemon juice.
If I want a lime or lemon flavor in something then I add it too plus the citric acid.
If I want the acid to be gone like in a sauce I put a wee pinch of baking soda in it when I cook it when I am ready to eat it.
About 1/8 to 1/4 teaspoon of the stuff will make a big tangy glass of tomato juice taste sweet.
Worth