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Tomato Canning Rules Backed by USDA Guidelines
Readers learn why tomatoes must be canned with caution as their acidity varies with ripeness. The piece explains paste versus slicing varieties, the need for USDA approved recipes, and precise lemon juice or vinegar use to prevent botulism. It covers equipment, jar prep, and processing steps for water bath and pressure canning.
MENTIONED IN THIS ARTICLE
United States
New York
Supreme Court
Val Hillers
Washington State University
Hillers