Related Resources
- Revised Aug 2015
- Revised Jun 2014
- Revised Sep 2012
- Revised Sep 2011
Covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water canners. Provides specific processing recommendations for seven different styles of home-canned tomatoes and five recipes for tomato and vegetable combinations.
$2.00 |