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Originally Posted by wanabecook  I LOVE to process with tomatoes because of their high acid levels. |
I n recent years, the USDA has issued revised information regarding the canning of tomato products, because many of the tomatoes available today have been genetically engineered to have less acid. Therefore, the recipes used in time past may need to be adjusted, unless you are certain the tomatoes being used were grown from heirloom seeds. The updated Ball Blue Book suggests adding lemon juice to tomatoes to compensate for the lower acid content.
I was not aware of this until very recently. When it comes to food safety, we need to be sure that all our information is as up to date as possible. I long for the 'good ole days' when corn was corn, peas were peas and tomatoes had acid. Oh...don't get me started...I could go off on a very serious tangent here.
