Canning tomatoes: three methods
Tomatoes must be canned carefully to avoid spoilage and food poisoning. Some tomato varieties, even high-acid varieties, produce lower-acid fruits under some conditions. Therefore, always add bottled lemon juice or citric acid to avoid the risk of botulism.
Control spoilage by heat processing filled jars in a boiling water canner or a pressure canner. Researchers at Pennsylvania State University have recalculated processing times. They differ from recommendations prior to 1990.
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