Canning tomatoes are an effective and convenient process to preserve
them for a long period of time. The flavor of tomato is being used in various
kinds of dishes as they are good nutrition providers. Sometimes, one may face
several canning problems due to immediate causes, but there are solutions for
every problem.
Here are few common problems while canning tomatoes:-
·
Loss of
Liquid During Processing- This may happen due to lowering pressure
after processing, fluctuating pressure while processing, presence of air
bubbles in the jar before processing and improper seal. This can be prevented
by maintaining proper pressure and following appropriate directions.
·
Imperfect
Seal- The main reasons behind this problem are Cracks or chips in jars,
failure to follow directions, using old canners and lifting jars from the top.
When the seal is not proper, discard the food as it is safe for 24 hours only
after seal is broken. This can be prevented by checking the jars carefully
before using.
·
Color
Changes- The main reasons behind this is that material gets in touch with
minerals like zinc, iron or copper in water or cooking utensils, over
processing, over mature or immature tomatoes, exposure to direct light and
distinct spoilage. This can be prevented by careful utensil and tomato
selection and following proper processing methods.
·
Spoilage- This
results due to incorrect pressure, incorrect timing, incorrect method, poor
selection of tomatoes and poor selection of jars. The prevention methods
include checking the pressure accuracy, following timing directions properly,
selection of the suitable tomatoes and checking the jars and their seal.
·
Poor
Flavor- This may be caused due to overripe, immature and inferior tomatoes
used, using too much water and improper storage. One must use good quality
tomatoes only and should use appropriate amount of water. Always keep the jars
in a dark, cool and dry place.
There are lots of canning problems but they can be easily prevented by
using certain useful tips.