Canned tomato
Canned tomatoes, or tinned tomatoes, are tomatoes, usually peeled, that are sealed into a can after having been processed by heat. Industrially produced canned tomatoes are a staple food worldwide, and subject to regular market analysis as well as trade considerations.[1][2]
Canned tomatoes may be produced either peeled whole, diced, or crushed. Some manufacturers include calcium chloride as a food stabilizer, to retain the shape of the whole or diced tomato; this can be preferred by cooks for recipes where discrete tomato chunks are desirable, such as chili con carne. Crushed tomatoes, tomato purée, tomato sauce and tomato paste typically do not contain calcium chloride, given their more liquid structure.[3][4]
Home canning
[edit]Home canned tomatoes may be prepared in a number of ways.[5] However, safety measures need to be taken, since improperly canned tomatoes can cause botulism poisoning, whether produced industrially or at home.[6]
See also
[edit]References
[edit]- ↑ "Standard for Canned Tomatoes" (PDF). CODEX STAN 13-1981. Codex Alimentarius. 1981. Archived from the original (PDF) on 2006-01-12. Retrieved 2007-02-21.
- ↑ "Tomato Products Situation and Outlook" (PDF). Circular. USDA Foreign Agricultural Service. June 2004. Archived from the original (PDF) on 2006-05-15. Retrieved 2007-02-21.
- ↑ Tanya, Sichynsky (February 16, 2023). "Canned Tomatoes, Explained". The New York Times. Archived from the original on 2023-02-17. Retrieved 2026-01-21.
- ↑ Jampel, Sarah (2017-02-15). "Before You Reach for a Can of Diced Tomatoes, Consider This". Food52.
- ↑ Elizabeth L. Andress (May 2006). "Sorting Out Tomato Canning Directions". National Center for Home Food Preservation. Retrieved 2007-02-21.
- ↑ Patricia Redlinger (September 2001). "Canning and freezing tomatoes" (PDF). PM 638. Iowa State University Extension. Retrieved 2007-02-21.
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