ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1982.tb00740.x
