Can someone please send me instructions on how to can in jars,
tomatoes. I have about 20 that will go bad if i don't get them canned
very very soon. Thank you, Dave

Dave wrote:
> Can someone please send me instructions on how to can in jars,
> tomatoes. I have about 20 that will go bad if i don't get them canned
> very very soon. Thank you, Dave
Try going to this site for your information.

http://www.uga.edu/nchfp/index.html

In article
>,
Dave > wrote:

> Can someone please send me instructions on how to can in jars,
> tomatoes. I have about 20 that will go bad if i don't get them canned
> very very soon. Thank you, Dave

If you have only 20 to deal with, you may just want to freeze them on a
baking sheet (maybe on waxed paper) and then bag them. The skins will
slip when they thaw‹you don't even have to do that if you don't want to.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

"Dave" > wrote in message
...
> Can someone please send me instructions on how to can in jars,
> tomatoes. I have about 20 that will go bad if i don't get them canned
> very very soon. Thank you, Dave

just 20? freeze 'em...as is, in a Ziplock bag.....like Barb said, skins
slip right off as they thaw and you can decide how much of that liquid that
melts out, you want to keep...especially if you plan on making a sauce.
(less liquid, thicker sauce)

Freezing is way easier, cheaper, less time consuming, and you don't have to
worry about whether they have enough acid in them for preserving....

Kathi,
I do it all the time