I followed a recipe online with countless reviews. These were done in a water bath for 45 minutes with 2 T of lemon juice per quart. Almost all of them still have bubbly froth on the top. I know that generally any air bubbles = no good. They all sealed just fine. Is this problematic??? Thanks in advance!
by Imaginary_Unit_274
2 Comments
2TB bottled lemon juice and 45 minutes is the standard for crushed tomatoes with no added liquid.
https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/crushed-tomatoes-with-no-added-liquid/
Just curious whether those are repurposed commercial pasta jars.
Here are a couple safe recipe links for stewed tomatoes:
[https://extension.umn.edu/preserving-and-preparing/canning-minnesota-tomato-mixture-step-step-directions](https://extension.umn.edu/preserving-and-preparing/canning-minnesota-tomato-mixture-step-step-directions)
[https://www.bernardin.ca/recipes/en/italian-stewed-tomatoes.htm?Lang=EN-US](https://www.bernardin.ca/recipes/en/italian-stewed-tomatoes.htm?Lang=EN-US)
Compare to the one you used. Online recipes are often not safe (regardless of the number of reviews).