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These processing times were designed to achieve an end-point temperature of 180°F which should assure safety. Again the product may be overcooked.
The Raw-Pack method is reasonably safe if good canning techniques are used. These include the use of high quality tomatoes, following recommended processing times to the letter, and being sure jars are covered with boiling water during processing. If a good seal is achieved (all oxygen excluded and a good vacuum formed), then neither mold nor B. hcheniformis will grow so there should not be a change in pH which would allow botulism toxin production.
Highly suspect are the recommendations for processing in a pressure canner in which the canner is brought up to pressure and then turned off.
TOMATOES, FREEZING: It’s still not possible to freeze fresh whole tomatoes for fresh use. Freezing and subsequent thawing cause loss of the characteristic texture of the fresh tomato. Stewed tomatoes and tomato juice can be frozen satisfactorily.
Freezing stewed tomatoes. Wash, remove stem scar and core, and halve or quarter. Cover and cook until tender, about 10 to 20 minutes. Set pan containing tomatoes in cold water to cool or pack tomatoes into containers and set the filled containers in cold water. Leave Vi to lVi inches headspace - the smaller amount for wide topped pint containers; the larger amount for narrow topped quarter containers.
Seal. Freeze; store at 0°F or below.
To freeze tomato juice. Prepare iuice as for canning. Add 1 tap. salt for each quart juke. Pour into containers leaving headspace as above. Seal. Freeze; store at 0°F or below.
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