Canned tomatoes shelf life

[crazzycajun]

I have some tomatoes that were water bath canned I can’t find a definitive answer on shelf life. ive read anything to a year and other say as long as its still seals and no discoloration it’s good. Is there something that’s considered the authority or the Bible on these questions. What some of your thoughts on shelf life tomatoes and other canned goods

 

[SmokinEdge]

If they are sealed and not brown but still vibrant red, I’ve eaten them at around 3 years and were delicious, but if turning brown they taste off and I toss them. They will taste like play doe.

 

[archeryrob]

I've eaten tomatoes that were 6 years old. Mom had Stewed toms that were in a room with a window and slightly browning just a bit, Loss of flavor but still edible. I store my stuff in the basement utility room that doesn't have a window and is cool. Heat and light just work slower than an broken seal.

 

[DRKsmoking]

Everything I can ( water bath ) for piece of mind it says 1 year, but my jams and pickles hardly make it to the year before they are eaten up.

Some of my things have gotten hidden in the storage area and still good couple years later.

I am like above, looks taste and smell,

I have never actually done tomatoes, so for the specific answer on them I can not help.

David

 

[chef k-dude]

Open, smell...if they look and smell OK, taste. If they taste good...eat 'em! Shelf life can be several years depending on how well they were canned and stored. Most stuff that has gone bad is pretty evident. Just have some store-bought canned tomatoes on hand just in case if you are planning a cook, so if they present as bad you have a backup...but, you can also open them up several days ahead of a cook to check, and store them in the fridge until ready to cook.

 

[Fueling Around]

I usually draw the line at 2 years.
With newer tomatoes varieties bred for lower acid I add citric acid to each jar.
Botuline toxin is similar to carbon monoxide. Odorless, colorless, and deadly.

 

[Gonna Smoke]

With newer tomatoes varieties bred for lower acid I add citric acid to each jar.

I always add a TBS of lemon juice, the bottle stuff, to a quart jar...

 

[SmokinEdge]

I always add a TBS of lemon juice, the bottle stuff, to a quart jar...

For sure, you have to add an acid to tomatoes before canning.

 

[forktender]

For sure, you have to add an acid to tomatoes before canning.

So they say in all the newer books, my family just added a pinch of salt and 1 or 2 basil leaves. That's how my Noni did them back in Sicily. I've eaten plenty of her canned Tom's and more recently my own that were made the same way as Noni's. As far as the how long can you hold them? If they aren't gone in a yr or two, they most likely weren't very good to begin with, or you had a crap load of Tom's. It's just my wife and I, and we go through at least four cases a yr.
I don't add lemon juice or citric acid to my Tom's because it messes up the taste of them, I.M.OP.

Like said above, if they are bad, you'll know it by the looks and smell test.

 

[chef k-dude]

I usually draw the line at 2 years.
With newer tomatoes varieties bred for lower acid I add citric acid to each jar.
Botuline toxin is similar to carbon monoxide. Odorless, colorless, and deadly.

That's always the safest bet. Following FDA guidelines is safety factor to the nth degree for instance. A lot of food waste out there as a result. I know people who will throw food out because it reached it's "best by" date...as if it means "will kill you after".

I "live on the edge" in comparison. Haven't had my food make me sick in forever but you never know with other people...how they handle stuff. I am fastidious about cross-contamination. I was the NSF certified inspector/approver (the guy who applies the sticker on the equipment before it ships) for a shop that made commercial kitchen equipment. I had to learn all about "Herman the Vermin".

When I was canning, as I recall, the citric acid is also good for potatoes...keeps them from looking not so good.

 

[Up_In_Smoke]

Pressure canning is the safest way.
250 Deg kills everything.

 

[DRKsmoking]

When I was canning, as I recall, the citric acid is also good for potatoes...keeps them from looking not so good.

Same as when I make apple pies and use apples in some of my smokes. Little lemon or citric acid to keep them from changing colour. etc

David

 

[forktender]

I bought an all "American pressure canner", just for canning Albacore, Bluefin tuna, salmon (back when we could fish them) and tomatoes. I just started canning beef and root veggies as well a few yrs ago. It's the best piece of cooking equipment I have ever purchased, they are built like a tank.