MASTER FOOD PRESERVER
Homework Assignment
SP50-628
Revised March 2013
CANNING TOMATOES
Use your resource notebook to answer the following questions. Note the reference(s) you used.
1. List at least 4 factors which influence the time and temperature required for processing tomatoes.
References:
2. If someone wants to preserve tomato products that are not prepared according to tested
instructions, they should…
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3. When using commercial jars (mayonnaise, for example) to can tomatoes, what are some factors
you need to take into account?
References:
4. Describe tomatoes that are suitable for canning and those that should not be canned.
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5. Why is hot-packing tomatoes recommended?
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6. As an added margin of safety, acid should be added to tomatoes before processing. How much
and what kind of acid do you add?
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7. What recommendation would you give someone who canned tomatoes yesterday and had several
jars that did not seal?
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8. How long would you process tomatoes if you wanted to can crushed, hot pack, no added liquid at
0-1,000 feet in:
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Boiling water canner? pints_____ quarts_____
A weighted gauge pressure canner? pints_____ quarts_____ at _____ pounds pressure
A dial gauge? pints_____ quarts_____ at _____ pounds pressure
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9. How long would you process whole tomatoes packed in water at 4,000 feet in:
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Boiling water canner? pints_____ quarts_____
A weighted gauge pressure canner? pints_____ quarts_____ at _____ pounds pressure
A dial gauge? pints_____ quarts_____ at _____ pounds pressure
References:
10. What recommendations would you give someone who wants to know how long to process a
favorite family salsa recipe?
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11. The salsa recipe in the tomato publication is too hot. What suggestions would you have?
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12. What recommendations would you give someone who wanted to can V-8 juice?
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13. My salsa is too runny. Can I add a thickener like cornstarch before canning?
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14. Give two methods for peeling hot chili peppers and one precaution.
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