There has been a lot coming down the pike about canning, especially tomatoes. I have received reports off the web and it was personally reported to me that even Dr. Oz had a negative comment about canned tomatoes. Now these are not home canned, theses reports are about store bought.
Cans used to be called tin cans because they had a very thin tin coating on the inside to protect the product from reacting with the metal of the can. Tin is expensive and so over time tin got replaced with other metals, cheaper but equally effective-THEN CAME TEFLON. This product when exposed to high heat-the heat used in preserving-has all sorts of problems which could well lead to health issues later on. Most cans today are Teflon lined.
The other caveat that I have been reading about is with the tomatoes, themselves. I have always wondered how companies get such perfectly red tomatoes. I go straight to the fields and still cannot achieve what big factory canning facilities pull off. And you know what they don’t use the best grade and commercially tomatoes are not picked ripe so go figure! Now the cat is coming out of the hat. It seems there is a loophole in Federal disclosure requirements as to what is and is not required to be listed as ingredients. In other words just for starters the red might not be natural. I have found that if something is not natural and in its natural state it can be harmful. I continue to investigate but once again this Teflon lining-alone is reason enough to learn the art of canning. My next door neighbors put up very little but every year they can 160 quart jars of tomatoes. As Linda says “what don’t you use tomatoes in.”
Among the early blogs on this site I have detailed the step by step procedures for canning safely and with confidence. My first volume Putting Up (available nationally at book sellers, at Amazon.com or though this site autographed and personalized) gives an in depth discussion on the science and all measures necessary to insure a successful canning experience. The second volume Putting Up More is due for release in February. This book specifically addresses the safe canning of tomatoes.
In the meantime while you wait for the local tomato crop to ripen buy only tomato products sealed in glass.