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  2. How Martha Stewart preserves her summer tomatoes - AOL

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    Martha Stewart shares her expert tips on how to properly can tomatoes using the water bath method, plus her go-to marinara sauce to preserve summer tomatoes.

  3. From Bruschetta to Salsa, Here are 10 Ways to Preserve Tomatoes

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    Looking to put your tomato harvest to good use? Try out these canning recipes and feel like a food-preserving hero. Skip to main content. 24/7 Help. For premium support please call: 800 ...

  4. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...

  5. You Just Got a Slow Cooker—Here Are 16 Heart-Healthy Recipes ...

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    The combination of sun-dried tomatoes, sun-dried tomato pesto and plenty of veggies delivers a mix of sweet and savory flavors with every bite. View Recipe Slow-Cooker Chicken Chili

  6. Tomato soup - Wikipedia

    en.wikipedia.org/wiki/Tomato_soup

    Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. [1] It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many countries have their own ...

  7. Canned tomato - Wikipedia

    en.wikipedia.org/wiki/Canned_tomato

    Homemade canned tomatoes are a convenience food across the former Soviet Union. Canned tomatoes, or tinned tomatoes, are tomatoes, usually peeled, that are sealed into a can after having been processed by heat. [1]

  8. These Fake Blood Recipes are Scary Realistic - AOL

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  9. Slátur - Wikipedia

    en.wikipedia.org/wiki/Slátur

    The pouches are sewn shut after filling, then they are slow boiled for 2–3 hours. Slátur may be eaten hot or cold and sometimes it is pickled in whey. Blood pudding has been made using sheep's blood in Iceland since ancient times and similar recipes exist in many countries, using pig's blood instead.

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