Re: [CH] tomato preserving

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Tony - University of Neb has some good hints on veggie preservation.
http://www.ianrpubs.unl.edu/epublic/pages/index.jsp?what=publicationD&publicationId=529

You can find other preserving cautions off my chile page as well - some 
are old (guess I should maintain the damn thing more often )..

http://www.chetbacon.com/hotlinks.htm

cheers and beers mate
Chet



Margaret Lauterbach wrote:

> Sorry, Tony, but this method isn't safe for preserving tomatoes.  Many 
> tomatoes of today are low acid, so home economists urge that you add 
> lemon juice to acidify the tomatoes, and they should be canned 
> according to safe guidelines.  A current Ball Blue Book or Kerr 
> canning guide will have times for pressure canning tomatoes.  I don't 
> even think they recommend water bath canning any more.  Margaret L
>
>

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