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Taming Toxic Tomatoes

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By MARY A. KEITH

Tribune correspondent

Published: February 22, 2009

At the State Fair, there was a booth about home canning. One sign said that we should add lemon juice when we can tomatoes at home. I've never done that! What's the reason for it?

There are lots of people asking questions about home canning now, with food costs rising so much. With our local tomato supply, they're a good thing to start with. Adding lemon juice (or vinegar) to tomatoes is important because the acidity of tomatoes depends on how ripe they are, where they were grown, what the weather was like and what variety they are Not all the ones that are called "low acid" really are low acid. Some have enough acid but have more sugar to cover the taste. And, some that taste acidic really can be low enough in acid to be dangerous.

In any case, the lemon juice is important to make them all high acid. The bacteria that causes botulism food poisoning can grow in low-acid foods.

Tomatoes are right on the line between high and low. Without the acid, you might end up with toxic tomatoes. Call our office (813) 744-5519, ext. 136, or come visit in Seffner to get tested, safe home canning instructions for tomatoes and lots of other foods.

Mary A. Keith, a nutritionist and health agent at Hillsborough County Extension, can be reached at (813) 744-5519 or mkeith@ufl.edu.

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