Air-cool the canner until it is fully depressurized.

When processing is complete, remove the canner from the heat. For more information on the use of the pressure canner, see FN-173, вЂњHome Canning Low-acid Vegetables.вЂќ Regulate the heat to maintain a uniform pressure and process the product for the time given in Table 2. Start timing the recommended process when the desired pressure is reached. After steam exhausts 10 minutes, add a weighted gauge or close the petcock to pressurize the canner. Fasten the lid and heat the canner on a high setting. To process in a pressure canner, place the jar rack, at least 2 inches of water and the sealed jars in the canner. When the water boils vigorously, lower the heat to maintain a gentle boil and process the jars for the time given in Table 1. Turn the heat to high and bring the water to a boil. Add water, if needed, to a level of 1 inch above the jars. Load sealed jars onto the canner rack and lower with the handles or load one jar at a time with a jar lifter onto the rack in the canner. To process in a boiling water-bath canner, fill the canner halfway with water and preheat to 180 degrees Fahrenheit for hot packs or 140 F for raw packs. In tomatoes and tomato products, salt seasons the food, but it is not necessary to ensure safety. Process the jars in a boiling water-bath or pressure canner as directed. Add the lids and tighten the screw bands. Wipe the sealing edge of the jars with a clean, damp paper towel. Remove air bubbles by inserting a flat plastic spatula between the food and the jar. Prepare lids according to manufacturerвЂ™s instructions. Dip them in boiling water for 30 to 60 seconds or until the skins split then dip them in cold water. One to 2 teaspoons of sugar may be enough to enhance the flavor. Add sugar to offset the acidic taste, if desired. Acid can be added directly to the jars before filling with product. For pints, use 1 tablespoon of bottled lemon juice or Вј teaspoon of citric acid. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.ДЄcidification: To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ВЅ teaspoon of citric acid per quart of tomatoes. Caution: Do not can tomatoes from dead or frost-killed vines because the acidity of the fruit may be altered. Quality: Select only disease-free, preferably vine ripened, firm fruit for canning.

If you do not want to follow these instructions, freezing is a safe alternative. The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. With a good year, you may want to preserve some tomatoes to enjoy during the winter.

241000227653 Lycopersicon Species 0.Many people grow tomatoes in their traditional or container gardens.

235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 23.

235000021329 brown rice Nutrition 0.000 claims abstract description 31.

Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.) Filing date Publication date Application filed by Harbin Weiping Technology Development Co Ltd filed Critical Harbin Weiping Technology Development Co Ltd Priority to CN201610241876.4A priority Critical patent/CN105685951A/en Publication of CN105685951A publication Critical patent/CN105685951A/en Status Pending legal-status Critical Current Links Original Assignee Harbin Weiping Technology Development Co Ltd Priority date (The priority date is an assumption and is not a legal conclusion. Harbin Weiping Technology Development Co Ltd Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.) Inventor еђ•еє†иЊ‚ Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Pending Application number CN201610241876.4A Other languages Chinese ( zh)

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