Canning tomatoes

Hello everyone. If the joule is good for pickling, I would assume that it would be good for canning as well. Does anyone have instructions for canning tomatoes? Thanks!

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fisher23

Hi Eric, it is my understanding that sous vide is NOT recommended for canning tomatoes. Here is an older thread where @Chris_Young_80640 comments on his findings from his research when he was at MC. Sous vide canning requires high acidity which is why pickling brine is used. Chris does mention a refrigerated method that could work in the same comments.

Eric_271394

Thanks, John. Bummer - I was very excited about going crazy canning tomatoes. Looks like shelf stable pickles work, though, so there's that.

brian_martin2001

You could try fermenting them. If done right, you will get something that's very close to shelf stable (good for about a year or 2 room temp), due to the build up of acids produced by various lactobacillus and acetobacter. I personally use a blended starter culture, but you can always use wild type if that's your preference.

fisher23

You are welcome. I chamber vacuum and freeze, if that is an option.