Canning Tomatoes and Tomato Products
PNW0300
December 31, 2014
$3.50
Covers 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. Outlines steps for processing in pressure and boiling-water canners.
Provides specific processing recommendations for seven different styles of home-canned tomatoes and five recipes for tomato and
vegetable combinations.
Authors: Jeanne Brandt, Carolyn A. Raab
16 pages
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