Safety of tomatillos and products containing tomatillos canned by the water-bath canning method
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Three studies were conducted to evaluate the safety of tomatillos and products containing tomatillos canned by the water-bath processing method. In the first study, plain tomatillos were processed for 25, 37.5, 50 and 62.5 min. In the second study, five tomatillo/onion combinations were prepared while five tomatillo/green chile combinations were prepared in the third study. pH evaluations were conducted to determine safety in all studies using pH 4.2 as the cut-off value. No differences in the pH of plain tomatillos were detected due to processing time. All jars of plain tomatillos had pH values below 4.1. All combinations of tomatillos/onions and tomatillos/green chile containing more than 50% tomatillo had pH values below the 4.2 cut-off value. Results of the three studies indicate (1) acidification of plain tomatillos is probably unnecessary for canning by the water-bath processing method and (2) combinations of acidic tomatillos and low-acid onions or green chile must contain more than 50% tomatillos to have a pH low enough for safe water-bath processing.
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- Safety of tomatillos and products containing tomatillos canned by the water-bath canning method
Plant Foods for Human Nutrition
Volume 52, Issue 2 , pp 109-118
- Cover Date
- Print ISSN
- Online ISSN
- Kluwer Academic Publishers
- Additional Links
- Green chile
- Water-bath canning
- Industry Sectors
- Author Affiliations
- 1. Department of Family and Consumer Sciences, New Mexico State University, P.O. Box, 30003, Dept. 3470, Las Cruces, USA
- 2. University Statistics Center, New Mexico State University, P.O. Box 30001, Dept. 3CQ, Las Cruces, NM, 88003