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Why Add Lemon Juice to Tomatoes and Salsa Before Canning? - FN1396
You may have heard that adding lemon juice, citric acid or another acid to tomatoes before canning is important, but maybe you are not sure why. It’s all about pH.
Located in Landing Pages / Food and Nutrition
Let's Preserve Salsa - FN1492
How about some chips and salsa? While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa with fresh vegetables or fruits to suit your own taste buds. By following research-tested recipes, you can process salsa safely in a water-bath canner for later enjoyment. If your recipe has not been tested to determine its acidity and safety for canning, you can freeze the salsa
Located in Landing Pages / Food and Nutrition
Let's Preserve Salsa II - FN1584
Salsa continues to grow in popularity. While most people think of salsa as a spicy tomato-based sauce, it also can be made from various fruits.
Located in Landing Pages / Food and Nutrition
Canning and Freezing Tomatoes and Making Salsa - FN175
Many people grow tomatoes in their traditional or container gardens. With a good year, you may want to preserve some tomatoes to enjoy during the winter. The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. If you do not want to follow these instructions, freezing is a safe alternative
Located in Landing Pages / Food and Nutrition
Questions and Answers About Using a Boiling Water-bath Canner - FN1425
Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.
Located in Landing Pages / Food and Nutrition
From the Garden to the Table: Salsa! - FN584
While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa to suit your own taste buds. By following guidelines in this publication, you can safely process salsa in a water bath canner for later enjoyment.
Located in Landing Pages / Gardens, Lawns & Trees
From Garden To Table: All in the Family! Potatoes, Tomatoes, Peppers and Eggplant - H1326
The focus in this publication is to bring these four popular garden vegetables together and provide a little history, basic cultural requirements, a list of some of the popular cultivars and some of our favorite recipes.
Located in Landing Pages / Gardens, Lawns & Trees
Field to Fork Tomatoes! - FN1800
Botanically, a tomato is classified as a fruit because it has seeds and is derived from flower tissue. Nutritionists consider tomatoes to be “vegetables” on the menu. Tomatoes can be frozen, canned or dried, so we can enjoy them year-round.
Located in Landing Pages / Food and Nutrition
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