Preserving Tomatoes
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
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Jun 5, 1999 | Food, Preservation
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
Jun 5, 1999 | Food, Preservation
Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...
May 20, 1999 | Food, Preservation
Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even tastier than fresh fruits. They have been called nature’s candy. Dried fruit tastes sweeter because the...
May 20, 1999 | Food, Preservation
Vegetables can be preserved by drying. The longer the drying time, the less flavorful and the less tender the product. The drying time can be hastened by drying small, uniformly cut pieces. Because...
May 19, 1999 | Food, Preservation
Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The...
Feb 8, 1999 | Food, Safe Handling
This fact sheet focuses on commercially canned goods. For information on home canning, request HGIC 3040, Canning Foods At Home. Canning is an important, safe method of food preservation if...
Dec 2, 1998 | Entomology, Food, Indoors, Problems
There are many types of insects that can infest food and other organic products stored in kitchen pantries. Infested products may include grains, dried dairy items, pet foods, bird seed, dried...
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