County extension gives answers about preserving tomatoes
http://www.reviewindependent.com/articles/658/1/County-extension-gives-answers-about-preserving-tomatoes/Page1.html
Review Staff
By Review Staff
Published on 09/18/2008
Tomatoes are plentiful now. Here are some of the questions I have been receiving related to preserving tomatoes.
Tomatoes are plentiful now. Here are some of the questions I have been receiving related to preserving tomatoes.
Q: In your “Salsa Recipes for Canning” publication, can I use paste (Roma) tomatoes rather than slicing tomatoes?
A: Yes, that would not be a problem. It is most important not to increase the quantity of vegetables called for in the recipes, however.
Q: Is it safe to can cherry tomatoes?
A: There is no process specific to cherry tomatoes, so the only choice would be to can them as cherry halves, using the full process for other tomatoes, plus acidification. It would not be necessary to remove skins first, however they will float in the canned tomatoes.
Q: I have been processing my raw pack tomatoes for 45 minutes. My neighbor said it is not long enough. What is the correct time?
A: This caller was stunned when I told her it is now 85 minutes when tomatoes are packed raw without added liquid. Safe processing times have been determined in a laboratory to reduce the potential bacteria and cannot be altered. However, there are other methods of packing that call for shorter processing times. Also, tomatoes need to be acidified by adding lemon juice or citric acid to the jar prior to canning. The “Canning Tomatoes and Tomato Products” bulletin is available at the Extension office for $1.08.
Remember food safety when reusing plastics
You may feel good about reusing your plastic margarine tubs for microwaving leftovers or using plastic grocery bags for food storage in the spirit of “reuse or recycle,” but are they safe practices?
Not according to the U.S. Department of Agriculture. Here’s what experts with USDA’s Meat and Poultry Hotline have to say about these and other food packaging questions.
Q: Is it safe to microwave heat foods in margarine tubs or cottage cheese containers?
A: No. Cold food storage containers are intended for those uses only. They have not been tested or approved for any other use, including cooking. Do not use these types of containers for heating food. They are not heat stable and chemicals from the plastic may migrate into the food during heating.
Q: What about the use of plastic and other packaging materials in the microwave oven?
A: Microwave foods in packaging materials only if the package directs, and then only one time. Or, frozen foods may be partially defrosted and then transferred to a glass or ceramic container or plate to complete cooking. If using plastic wrap to cover food while cooking in the microwave, make sure it doesn’t touch the food, and don’t reuse the wrap. Wax paper or a ceramic plate is a safe alternative cover for microwave cooking foods.
Q: In your “Salsa Recipes for Canning” publication, can I use paste (Roma) tomatoes rather than slicing tomatoes?
A: Yes, that would not be a problem. It is most important not to increase the quantity of vegetables called for in the recipes, however.
Q: Is it safe to can cherry tomatoes?
A: There is no process specific to cherry tomatoes, so the only choice would be to can them as cherry halves, using the full process for other tomatoes, plus acidification. It would not be necessary to remove skins first, however they will float in the canned tomatoes.
Q: I have been processing my raw pack tomatoes for 45 minutes. My neighbor said it is not long enough. What is the correct time?
A: This caller was stunned when I told her it is now 85 minutes when tomatoes are packed raw without added liquid. Safe processing times have been determined in a laboratory to reduce the potential bacteria and cannot be altered. However, there are other methods of packing that call for shorter processing times. Also, tomatoes need to be acidified by adding lemon juice or citric acid to the jar prior to canning. The “Canning Tomatoes and Tomato Products” bulletin is available at the Extension office for $1.08.
Remember food safety when reusing plastics
You may feel good about reusing your plastic margarine tubs for microwaving leftovers or using plastic grocery bags for food storage in the spirit of “reuse or recycle,” but are they safe practices?
Not according to the U.S. Department of Agriculture. Here’s what experts with USDA’s Meat and Poultry Hotline have to say about these and other food packaging questions.
Q: Is it safe to microwave heat foods in margarine tubs or cottage cheese containers?
A: No. Cold food storage containers are intended for those uses only. They have not been tested or approved for any other use, including cooking. Do not use these types of containers for heating food. They are not heat stable and chemicals from the plastic may migrate into the food during heating.
Q: What about the use of plastic and other packaging materials in the microwave oven?
A: Microwave foods in packaging materials only if the package directs, and then only one time. Or, frozen foods may be partially defrosted and then transferred to a glass or ceramic container or plate to complete cooking. If using plastic wrap to cover food while cooking in the microwave, make sure it doesn’t touch the food, and don’t reuse the wrap. Wax paper or a ceramic plate is a safe alternative cover for microwave cooking foods.