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A VIRGINIAN was among the first Americans to grow and to eat the sun-red fruit once libeled by its detractors in 16th century Europe as “poisonous.” The Virginian was Thomas Jefferson and the botanically classified fruit was the tomato, a headline maker in American in 1893 when it was legally classified a vegetable by the U.S. Supreme Court. The tomato still makes headlines occasionally when botulism is traced to home canned tomatoes, as it was recently in Colorado. Despite these reports, tomatoes may still be canned safely at home, a Virginia Tech nutritionist says. Jo Anne Barton, Tech Extension specialist in foods and nutrition, said that although some new tomato varieties are reported to be less acid, the traditional water bath method is still recommended for most varieties grown in Virginia. The acidity of tomatoes, Barton said, protects against botulism growth, provided they are not overripe. Acidity decreases as the tomato matures, she explained.
Tomatoes best suited for home canning are those well-formed, smooth and free of blemishes. Avoid overripe, bruised or sunburned tomatoes altogether, the specialist advised. Unsuited, too, for canning are tomatoes that are soft, water-soaked or those with depressed areas or surface mold.
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