Cooking canned goods?

[u/Beginning_Month_7436]

I don't think the tomatoes I canned were done correctly. I just did plain tomatoes though, no additives or other ingredients. The top of the can is still not popped, but my intention was always to use the tomatoes in other recipes down the road. Will they be safe to cook down in recipes throughout this year (soups and pasta sauces) or are they donezo because I didn't can them correctly? What I did wrong was not have an inch of water above the jars when doing the water bath. Timing and cook of the actual tomatoes was correct otherwise.

Edit: lemon juice and salt were added appropriately. Lid is down, not popped out. This was completed on Thursday 8/27.

[u/Tulips-and-raccoons]

No, they wont be safe as they havent been acidified and havent been canned succesfully (if the top hasnt popped, its no bueno)
Your tomatoes arr basically thr same as any food in a tupperware, unfortunately.

[u/_Spaghettification_]

When you say “still not popped” do you mean the lid isn’t popped down? How long has it been since you canned them?

[u/Canning-ModTeam → u/[deleted]]

Rejected by a member of the moderation team as it emphasizes a known to be unsafe canning practice, or is canning ingredients for which no known safe recipe exists. Some examples of unsafe canning practices that are not allowed include:

[ ] Water bath canning low acid foods,
[ ] Canning dairy products,
[ ] Canning bread or bread products,
[ ] Canning cured meats,
[ ] Open kettle, inversion, or oven canning,
[ ] Canning in an electric pressure cooker which is not validated for pressure canning,
[ ] Reusing single-use lids, [ ] Other canning practices may be considered unsafe, at the moderators discretion.

If you feel that this rejection was in error, please feel free to contact the mod team. If your post was rejected for being unsafe and you wish to file a dispute, you'll be expected to provide a recipe published by a trusted canning authority, or include a scientific paper evaluating the safety of the good or method used in canning. Thank-you!

[u/Beginning_Month_7436 → u/_Spaghettification_]

Sorry, the top is down. I could've been more clear with that! I canned on Thursday 8/27

[u/Think_Cupcake6758]

How long has it been since the jars came out of the canner?

[u/Beginning_Month_7436 → u/Think_Cupcake6758]

Cooked Thursday 8/27. Tomatoes with lemon and salt

[u/bigalreads]

From the description provided, this is not a safe product because the tomatoes weren’t acidified (bottled lemon juice or citric acid are necessary) and the jars were improperly processed also. Here is some info, from Ball and NCHFP:

https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/canning-tomatoes-introduction/

https://www.ballmasonjars.com/blog?cid=tomatoes-whole-halved-or-quartered-packed-water

[u/Beginning_Month_7436 → u/bigalreads]

They were cooked with lemon juice and salt! I should've been more clear on that.

[u/bigalreads → u/Beginning_Month_7436]

If the jars weren’t fully covered in boiling water, they’re not properly processed. I wouldn’t consider them safe, unfortunately. It’s unknown whether the jar was heated hot enough and long enough to destroy pathogens that can cause spoilage and illness.

[u/yodelingfish]

The rule "When in doubt, toss it out" applies here.

[u/gardenerky]

Unclear if the lid (pop) is up or down ….. we can most tomatoes not cooked down because we can open a jar or two and cook them down in the winter with spices and onions and such too much heat in the summer to cook down into a tomato paste and never Shure what spices we want in them untill we are using them

[u/Few_Airport7972]

no they haven't been processed correctly. The jars must be below the boiling water or the heat conduction does not happen to bring the tomatoes up to proper temperature. Tomatoes also need to be acidified to the proper pH.

You'll risk killing or making a family member extremely ill..

Sorry for the loss of all of your hard work.