Gary350 wrote:I have NEVER added vinegar to tomatoes they already contain acid. I have been canning tomatoes for over 40 years and none of them have ever gone bad.
FDA recommendation is stupid you don't add vinegar to beans or corn and they DO NOT go bad when canned so WHY would anyone with a brain think tomatoes need to have vinegar added. DUH!!!
If tomatoes need vinegar added then so does corn, beans, peas and anything else you can.
Recipes for beans, corn, etc., don't generally call for vinegar or acid because it is well known that these vegetables MUST yes absolutely MUST be PRESSURE CANNED
for safety and room-temp storage.
Tomatoes are one of the few vegetables that do not require
pressure canning. This is because the standard tomato-canning recipes call for added acidity via citric-acid powder or lemon juice. Some of this is due to modern hybrid versions (or selected seeds) having less acidity than older versions of this veggie; some of it is due to a better understanding of food safety. I've been canning now for 25 years and have changed some of my own approaches based on new information. If I were to can tomatoes without any added acidity, I would PRESSURE CAN them.
When water-bath canning tomatoes, acidity and an obsession with cleanliness are key to food safety and storage. Pickled
vegetables--which DO include ample quantities of vinegar--may also be water-bath canned safely when prepared according to a proven recipe.
Processing times vary according to the size of the canning jar. 15 minutes is often recommended for SOME recipes when using small (8-ounce) jars. If your tomatoes (this addressed to the original poster) are in pint, pint and a half, or quart jars, 15 minutes in a hot-water bath is inadequate. I know of no recommendations in hot-water-bath canning for only 15 minutes of processing for such large containers.
Again, don't just make up procedures as you go along. Use the Ball Blue Book
, whatever its current incarnation may be called (but an Internet search of "Ball Blue Book + canning" will take you right to it), *or* the USDA recommendations for your own region (processing times for both water-bath and pressure canning vary with elevation).