Food For Thought: Preserving Tomatoes ...United Arab Emirates

By Mary Parker Draper, Extension Agent – Smith County Did you know tomatoes may not be considered to be highly acidic? New tomato varieties, over-mature fruits, and tomatoes from dead or frost-killed vines may have a pH greater than 4.6. To ensure a safe acid level for boiling water canning of whole, crushed, or juiced tomatoes, it is recommended to add bottled lemon juice or citric acid directly to jars before filling the jars with the product.  Tomatoes can be preserved by drying, freezing, or pickling, as well. They can even be used in making fruit spreads like jams, jellies, and marmalades, depending on their acid level. Tomatoes are a great item to dry. They do not need to be

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