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Cooking & Preserving Foods: Dark Tomatoes

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Forum: Cooking & Preserving FoodsReplies: 2, Views: 88
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Frankfort, KY
(Zone 6a)

August 18, 2010
4:11 AM

Post #8046946

I canned these yesterday and they look so dark.
I used instructions from this site...
" Canning Tomatoes Whole or Halved Tomatoes (packed raw without added liquid) "
All the jars sealed.
Last year I canned tomatoes but cooked them first, they looked OK.
Anyone have any ideas ?


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St. Helens, OR
(Zone 8b)

August 19, 2010
8:55 AM

Post #8049461

Hmmn. I've raw-packed tomatoes in the past and never seen that kind of color change.

One possibility could be the salt. If you used something other than canning and pickling salt, sometimes there are minerals that effect changes in the product.

Another could be the variety of tomato. For example, Krims canned in this way would be dark in the jar. It can be kind of startling.

Regardless, the safety of the tomatoes is not an issue. Whatever caused that color, it's an aesthetic consideration only.


Frankfort, KY
(Zone 6a)

August 19, 2010
11:32 AM

Post #8049708

Thanks for the reply, Carol
I used no salt and the variety included many different heirloom that I have canned last year.
The odd thing is 4 of the 14 pints looked normal...I dumped the dark pints, can't eat black tomatoes.
It was tomato juice today , just the juice.
If I had not dropped a qt on the floor ( OH what a mess ) We would have 14 but only an unlucky 13.


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