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 19, 1999 | Food, Preservation
Explore how to make fruit syrups for preserving and enhancing flavors.
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