Verification of USDA Home-Canning Recommendations for Tomatoes Processed at High Altitudes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 736–738, May 1991
How to Cite
HOLMES, B.J., MEDEIROS, L.C., RUSSELL, W.C. and MAKI, L.R. (1991), Verification of USDA Home-Canning Recommendations for Tomatoes Processed at High Altitudes. Journal of Food Science, 56: 736–738. doi: 10.1111/j.1365-2621.1991.tb05370.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/6/90; revised 9/11/90; accepted 10/3/90.
Survivability of spoilage bacteria in tomatoes home-preserved at high altitude was studied. Thermal-processing followed USDA guidelines for two elevations (1540m and 2150m) and two process methods (boiling water-bath and pressure). Three treatments of Bacillus coagulans spores (no added spores, 104 and 105 spores/jar) were used. Processing method, elevation or inoculum level had no effect on post-processing count (P> 0.05), but over all treatment groups, surviving bacteria were found in 19.4% of the jars. Even though tomatoes processed up to 2150 m elevation were verified as safe, detectable surviving bacteria in some jars indicated processing guidelines were minimal.