Special thanks to Emily Lawler for letting me invade her kitchen as she canned stewed tomatoes. This is slated to appear in my chapter on foraging and preserving. But I wanted to post it early because Emily has a great tip on freezing and microwaving tomatoes to blanch them so you can remove the skins. I was also surprised by the new posted processing times - 45 minutes per quart, In my era, they didnt talk about adding acid and we processed for 25 minutes. I wonder how many of us died.
Posted on: Sun, 14 Sep 2014 13:19:53 +0000