val verde diced tomatoes preservation technique
PROCESS: Canning
TECHNIQUE DEFINITION: The process of canning is completed in 3 steps. Because tomatoes have a pH level (acidity) of 4.6, citric acid or lemon juice is then added so that the boiling step can be done successfully. The tomatoes are then boiled to kill all bacteria. After they have been boiled, they are stored and sealed in cans, which can last for years if stored in the correct environment.
TECHNIQUE DEFINITION: The process of canning is completed in 3 steps. Because tomatoes have a pH level (acidity) of 4.6, citric acid or lemon juice is then added so that the boiling step can be done successfully. The tomatoes are then boiled to kill all bacteria. After they have been boiled, they are stored and sealed in cans, which can last for years if stored in the correct environment.