I’m trying to preserve the tomato harvest and am still very new at canning. This was crushed tomatoes water bath canned with Balls recipe. I did freeze and run under hot water to get the skin off. From googling, it sounds like I didn’t cook them down enough. I did also realize I messed up and doubled the citric acid in them (1tsp each quart instead of half). Is this shelf stable or should I open them up and freeze? Thank you in advance!
by Throwaway_Babysmiles
2 Comments
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Water separation is common with tomatoes, freezing them releases a lot of water. Adding extra acid won’t hurt shelf stability but may affect taste. Assuming you followed the rest of safe procedures I would say this is safe and shelf stable.