Tag: jars


Canning Tomatoes and Tomato Products

by P. Kendall* (5/12) Quick Facts… Select disease-free, preferably vine-ripened, firm tomatoes for canning. Avoid overripe tomatoes. To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, add 1 tablespoon bottled lemon […]


Food Safety Issues After a Fire

By: Pat Kendall, PhD, RD, Professor and Extension Food Safety Specialist and Colorado State University Extension Fire! Few words can strike such terror. Whether the result of a forest fire, residential fire or fire in the kitchen only, people often try to save what they can – including food. But […]