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I don't understand why the processing times for tomatoes are so long. Aren't they an acid food?

Actually, where home-canning is concerned, tomatoes are right on the borderline between low-acid vegetables and acid fruit. Some of the newer tomato varieties have an increased sugar content and a decreased amount of acid. These factors were taken into consideration when the processing times for tomato products were researched.       



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009




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