Given the short storage life of fresh tomatoes, canning is the best way to enjoy the summer's bounty year-round. This publication details how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. You will also find steps for processing in pressure and boiling-water canners, processing recommendations for seven different styles of home-canned tomatoes, and five recipes for tomato and vegetable combinations.
Produced by Oregon State University. Reviewed by WSU specialist Lizann Powers-Hammond.
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