I want to can chopped tomatoes and add a jalapeno, clove of garlic and leaf of basil, to each quart. How do I figure out the correct time for pressure canning? Thank you...
Douglas County Oregon
The only tested recipe we have for tomatoes that has vegetables in it is for Tomato-Vegetable juice blend. You can use that recipe and just not turn the tomatoes into juice. Measure 22 pounds of tomatoes and to that you can add 3 cups chopped vegetables of your choice. They need to be acidified like regular tomatoes 1 T bottled lemon juice per pint or 2 T per quart. The processing time for pressure canner is 15 minutes at 10# pounds for weighted gauge or 11# for dial gauge canner.
If you add more peppers or garlic you need to process them for the pepper time which is 40 minutes in a pressure canner at 10 or 11# pressure.
If you have further questions why not call the OSU Food Preservation/Safety Hotline 1-800-354-7319. A certified Master Food Preserver is available M Tu Th and F from 9 a.m. - 4 p.m.
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