Open AccesspH AND QUALITY OF HOME‐CANNED TOMATO‐VEGETABLE MIXTURES 1
Author(s) -
DRAKE S. R.,
PRICE L. G.
Publication year - 1982
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1982.tb00740.x
Subject(s) - food science , chemistry , cultivar , boiling , mold , horticulture , botany , biology , organic chemistry
Of 162 samples of home canned tomato‐vegetable mixture collected from Washington and Idaho, 3% showed visible mold growth, 6% had a pH greater than 4.5, and 2.6% exceeded a pH of 4.7. Tomato‐vegetable mixtures with a pH greater than 4.7 contained pasta products which was probably the reason for the high pH. It was determined that home canners of tomato‐vegetable mixtures do not follow any recommended canning procedures, do not acidify tomato‐vegetable mixtures and process by a boiling water bath. In a separate laboratory experiment, it was found that low acid vegetables could be added to low acid tomatoes (1 to 2 parts by wt) and the pH remain below 4.6. The cultivar of low acid tomato used in tomato‐vegetable mixtures does influence pH and quality, but not to an extent to have practical value.