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  2. How to Can Tomatoes - AOL

    www.aol.com/lifestyle/food-how-can-tomatoes.html

    Home-canned tomatoes keep that fresh flavor without a tinny, metallic or. My sister recently asked Peter and I separately what we thought was the most important thing we put up each year. We both ...

  3. 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 ...

  4. Canning - Wikipedia

    en.wikipedia.org/wiki/Canning

    The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added. Although an ordinary boiling temperature does not kill botulism spores, the acidity is enough to stop them from growing.

  5. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

  6. Can You Freeze Tomatoes? Yes, and Here's the Best Way ... - AOL

    www.aol.com/lifestyle/freeze-tomatoes-yes-heres...

    Be sure to keep the tomatoes in the bag; running water directly over the tomatoes can cause them to become extra soggy and water-logged. Remember, these tomatoes aren't going to be the sliceable ...

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

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  8. Pickling salt - Wikipedia

    en.wikipedia.org/wiki/Pickling_salt

    Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anti caking products added. [1] A widely circulated legend suggested that iodisation caused the brine of pickles to change color.

  9. How to Can Apricots - AOL

    www.aol.com/lifestyle/food-how-can-apricots.html

    Canning your own fruit is a great way to get through any large quantity you may have on hand - like perhaps 25 lbs. of apricots, for example. Honey spiced apricots take the usual canned fruit to a ...

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