12/25/2023 0 Comments Acid cam qtTomatoes canned with bottled lemon juice had a lemony undertone that seemed to compete with, rather than balance the tomato flavors. After a few months, the tomatoes acidifed with cider vinegar had rich tomato flavor and pleasing acid balance. Note that the flavors mellow (like most pickled or acidified products) after 4 to 6 weeks, so it’s best to test your canned products after several weeks. As expected, tomatoes canned with commercial cider vinegar and bottled lemon juice had altered flavors. Added sugar tended to overwhelm the tomato flavor making the canned tomatoes a less than optimal ingredient in some recipes.Ĭanning tomatoes with citric acid powder produced very good tomatoes with no competing flavors. For each type of acid, I found that the canned tomatoes without sugar tasted slightly better. This paste-type tomato is very sweet when fully ripe. In all jars, I used the same batch of locally grown, field-ripened San Marzano tomatoes. Last year, I canned pint jars using each of these three types of acid, with and without sugar. You must use commercially bottled lemon juice because the pH of fresh lemon juice fluctuates.
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