Canning Tomatoes
May 30, 2013 by Diane Watkins
Filed under Canning and Preserving, Tips
Canning Tomatoes
Because of the high acidity, tomatoes are among the easiest of foods to can successfully. Tomatoes for canning should be fully ripe, but firm. Peel by dipping them into boiling water for 20-30 seconds, then into cold water. The skin should be loose and will slip off easily. Read more
