I had some siphoning. I followed the ball book of packing tomatoes in their own juice. I did quart jars. Processed for 1 hr 25 minutes with added lemon juice. Some tomatoes are sticking above the liquid. Definitley some dried tomatoes on the lid and the rim a little. I had to use a can opener to pop the flat so I’m pretty sure it sealed well (stored with rings off after letting sit overnight). My ph strips are measuring at a 6 🙁
by itstatietot
5 Comments
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Imo, there’s no need to rely on pH strips if you are following safe recipes and methods. Troubleshoot why you have siphoning…usually it’s from extreme temperature changes. Best to gradually bring up and down from pressure. After the timer goes off, let it come down to zero naturally and then carefully remove the pressure gauge. Set timer for 10 minutes and then remove lid. If the jar contents are bubbling like crazy, leave them in the canner with lid off for another 5-10 minutes before removing.
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You may have boiled them too long, the recipe in the Ball canning Bible says you only need to boil for 45 minutes.
You can’t measure the pH of a red liquid using a colorimetric scale. Please follow the recipe exactly and don’t use the strips as any kind of process indicator.