A Survey of Tomatoes Home-Canned in Utah

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Abstract
Sample jars of home-canned tomato products collected in Utah counties during the 1975 canning season were tested for pH, titratable acidity, vacuum, headspace and number of microorganisms. Each consumer was interviewed to determine the times and temperatures used to process each product. Three methods were used including waterbath, pressure canner and open kettle. Acidity was sufficient (< 4.6) in all samples to inhibit the growth of Clostridium botulinum with the exception of one sample (pH 6.8) containing excessive numbers of fungi. Four to five percent of the samples exhibited no vacuum after storage, contained microorganisms and were underprocessed.

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