Comments on: Canning Tomatoes: Spend Time, Save Money

By: Chiot's Run

Chiot's Run — Wed, 16 Sep 2009 18:04:35 +0000

I buy bulk canning lids from a little amish place around here and they don’t have any coating on them. I would look at bulk food places or talk to a few older women who can and see if they buy their lids in bulk.

By: KimiHarris

KimiHarris — Wed, 16 Sep 2009 03:59:05 +0000

Sarah,

From reading other discussions about it last year, I remember that there was one brand that was supposed to be BPA free. I didn’t have time this year to look up which brand that was, but that is an option.

Does anyone happen to know what brand that was?

By: Sarah

Sarah — Wed, 16 Sep 2009 02:49:38 +0000

I recently found out that the lids of canning jars have BPA in them, I was pretty upset. Since heat seems to set BPA off I’m freezing tomato sauce this year. I’m going to put a piece of wax paper between the sauce and the lid. Does anyone have any other tips for canning or preserving and avoiding BPA?

By: lynnpaulus

lynnpaulus — Mon, 14 Sep 2009 23:14:16 +0000

Ali,
How do you freeze in jars? Mine always brake. I have tried and am frustrated to no end! We don’t like using plastic so I can them but I would rather freeze my food.

By: Chiot's Run

Chiot's Run — Mon, 14 Sep 2009 20:42:06 +0000

I love home canned goods. I usually do some tomato sauce, some diced tomatoes and some fire roasted tomatoes as well. I always use organic lemon juice in my tomatoes, but since I grow heirlooms I don’t really worry about it all the time.

Michelle, I have a tomato soup recipe I LOVE: http://chiotsrun.com/2009/08/22/canning-tomato-soup/

I don’t always follow the “approved” methods of canning and for the times the USDA suggests. It’s often over-kill and it overcooks the food. I come from a long line of canners so I’m comfortable with my choice. I also don’t think that an organization that thinks that GMO’s are “safe for human consumption” is all that concerned about our health anyways.

By: Brenda

Brenda — Sat, 12 Sep 2009 21:09:32 +0000

I thought I’d share some info I recently found on citric acid. Canning tomatoes either calls for adding lemon juice or citric acid. I recently found this article on citric acid:
http://www.westonaprice.org/msg/msgfree.html
It talks about how citric acid usually contains MSG, so I think it’s important to can tomatoes with lemon juice instead! If you’re going to all that work, you don’t want MSG in there!!

By: Heather

Heather — Thu, 10 Sep 2009 23:32:56 +0000

I am late seeing this since I have had problems getting your email updates, but here’s a little plug/request – I would love to see a list of your favorite resources (books/websites/etc) for canning instructions/recipes/techniques/etc. -Seeing (reading through) your step by step process on this tomato project would be so great too.

By: Sheila

Sheila — Mon, 07 Sep 2009 00:30:12 +0000

Good for you, Kimmi, it’s a good thing to know how to do.

By: Heidi M.

Heidi M. — Sat, 05 Sep 2009 21:15:40 +0000

You’re welcome!

A bushel is 4 pecks, that is, 8 dry gallons.

By: KimiHarris

KimiHarris — Sat, 05 Sep 2009 00:29:18 +0000

Stephanie,

You go lady! I can’t believe you are doing all of that with a newborn!