New Canning Method Produces Firm Sliced Tomatoes
Kansas State Extension specialists report a new calcium chloride canning method yields firm slicing tomatoes suitable for salads and sandwiches in winter. They note safety needs caution and advise refrigeration after canning and thorough testing before winter storage.
MENTIONED IN THIS ARTICLE
Manhattan
Kansas State University
Chuck Marr
Grace Lang
Lang
Auburn University
Alabama
Marr
Arden
Avalanche
Kansas State University Extension Horticulturist
Tomato Slices Canned With Calcium Chloride Method
Home canners share a calcium chloride soak process for tomato slices, using five percent solution, boiling water and citric acid to ensure acidity. The method emphasizes sanitary steps, use of wide mouth pint jars, and signs of spoilage, with notes on taste and color after testing. Community hosts and Fourth of July attendance are also mentioned along with local family details.
MENTIONED IN THIS ARTICLE
Marr
Lang
Adoption and roots stir a Michigan reader letter
An Ann Landers column reruns heartfelt accounts from adoptees seeking roots and from a married woman frustrated by her husband’s unfinished home repainting. The pieces stress adoption as a viable path and urge responsibility, with practical advice favoring hiring out work over nagging spouses.
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Ann Landers
Grand Rapids Press
Ann
Michigan
Voice of Experience
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