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Organisms that cause food spoilage – molds, yeasts and bacteria – are always present in the air, water and soil. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw fruits.
When tomatoes are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes.
Tomatoes are classified as an acid food. Because of this, they may be safely canned in a water bath canner. Recent research has shown that for some products, pressure canning will result in a higher quality, more nutritious product.
This resource will direct and teach you:
- The equipment needed for preserving tomatoes in a water-bath.
- How to best prepare the tomatoes before preservation and canning.
- What is the best method for filling the jars?
- What are the differences in a boiling water bath canner and a pressure canner?
- What is the best way to guard against spoilage?
With an outstanding directional guide to preserving tomatoes, this informative brochure takes all the guesswork out of canning, providing step-by-step instructions to safely preserving tomatoes. Learn to save money and take advantage of home canning methods today!
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