Tomato juice will work in any soup that has a tomato base. Here are 3 of my favorites.

Tomato Soup
Hearty Soup with Lentils
Chili

Any recipe which calls for tomato juice such as meatball and gumbo recipes.

There are 2 methods of canning: Water Bath and Pressure. How you know which method to use is based on how acidic the food is. The acidity level (pH) cut-off is 4.6. HIGH-acid foods have a pH value LOWER than 4.6 and can be processed by using the water bath method. LOW acid foods have a pH value HIGHER than 4.6 and MUST be processed by a pressure caner to kill botulism. You can use pH test strips to check acidity levels.

Tomatoes are right on the border of the 4.6 level. Some varieties have a higher pH and some varieties have a lower. You could test each batch of tomato juice to see its acidity level, but why add the extra step? By adding the proper amount of lemon juice you can be sure the pH is raised to safe levels for the water bath canning method.

The Bottom Line: If you can get pickling salt, BUY IT.

SAFETY FIRST

Yes, you can use other kinds of salt, BUT there are some guidelines.

First, you can’t always just interchange the measurements of one salt for another. The grain size is usually different and if you measure tablespoon for tablespoon, you might actually be getting a different salt concentration than is intended in the recipe. As you probably know, in fermented canning recipes the salt concentration should NEVER be altered or you may not be safe. (The salt is there to prevent bad bacteria including botulism.) So unless you know the weight needed of the pickling salt and can weigh an equal amount of an alternative, you just might be altering the concentration…and that could be dangerous.

The one exception to this is kosher salt.

Kosher Salt:  is commonly interchanged with pickling salt because most are also pure salt with no additives or anti-caking agents. (Note: A few brands of kosher salt DO have other ingredients, so always check the label if you want a clear brine. It should only say “salt” and nothing else.) And if you can find a “fine grain” kosher salt, all the better.

The Bottom Line:

The bottom line is that if you can get pickling salt, buy it! It is available anywhere that canning supplies are sold and is also available in cooking stores and even online. It is by far the best salt for canning as it helps prevent spoilage whereas another kind of salt can lead to spoilage. Remember, most recipes that use salt as an ingredient are proportioned for pickling salt.

Canning or pickling salt is salt that does NOT contain iodine. Iodine can lead to spoilage.

In short: Altitude. Altitude affects how long you need to process in order to kill botulism. See Canning quick reference for an altitude adjustment chart for the proper caning times for your altitude. Don’t know your altitude go to the National Weather Service and type in your zip code.

Spoilage is different from botulism but it is still very serious. NEVER shake your jars before opening them so you can examine them for spoilage. Signs of spoilage are:

1. The container is leaking, bulging, or swollen.
2. The container looks damaged, cracked, or abnormal.
3. The container spurts liquid or foam when opened.
4. The food is discolored, moldy, or smells bad. (Just remember, you cannot see, taste, or smell botulism. So, if you doubt it is good, THROW IT OUT–Safety First!)
5. If any spoiled food spills, wipe up the spill using a solution of 1/4 cup bleach for each 2 cups of water.

Botulism is a medical emergency. If you or someone you know has symptoms of foodborne botulism, see your doctor or go to the emergency room immediately.

Botulism, Clostridium botulinum is found in soil. It can survive and grow, creating a toxin with incorrect canning. This toxin can affect the nerves, and cause paralysis and death. So, it is necessary to follow the correct guidelines laid out by the National Center for Home Food Preservation and Center for Disease Control and Prevention.

Please see the How to preserve Food Safely page.