Academic assignment for Lingua Inglese III Prima Lingua at the Advanced School of Modern Language for Interpreters and Translators (SSLMIT) in Forlì.
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Question by hamletsjadedlover: canning tomato soup?
hey i recently made a huge batch of homemade tomato soup and i read some where before canning you need to add vinegar or lemon juice to off set the acidity, yet when i read recipes and canning instructions on line it doesnt mention this
do i need to add it? how much would you suggest for a gallon of soup?
thanks
Best answer:
Answer by herekittykittyll
http://www.recipezaar.com/137949
or
http://www.cooks.com/rec/search/0,1-0,canning_tomato_soup,FF.html
Know better? Leave your own answer in the comments!
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Tomatoes are acidic to begin with, it’s a problem with long term storage as the oxalic acid in them attacks the cans, reducing the shelf life. Non acid foods store longer, but are more prone to spoilage as most bacteria thrive in a low -acid environment.
Both vinegar and lemon juice are acid, so they would have the effect of raising the level of acid in the soup, as well as affecting the taste.
None needed, so don’t worry about the omission.
Hope this helps.
Too much work