Vegetables Gardening - Growing Organic Vegetables

If you are referring to our preserving/canning methods of
just bringing to a boil to seal the jars for 10
minutes......no we do not, but absolute cleanliness of the
tomatoes, hands and all the equipment is a must. Of
hundreds canners and many years doing it that I know of I
have never heard anyone being exposed to botulism. Yes, on
occasion we do throw out an unsealed jar especially say from
my 2001 batch which I still have about 20 quarts. The
liquid preserve does envolve a blanching of the halved
tomatoes and then the same 10 minute boil once jarred.
Don't forget that when we make the actual tomato sauce other
than the quick marinara it simmers for 6 to 8 hours which
naturally eliminates all acidity without the use of sugars
which we absolutely abore.

john

From: MittleiderMethodGardening@yahoogroups.com
[mailto:MittleiderMethodGardening@yahoogroups.com] On Behalf
Of sharon
Sent: 09/14/2009 9:37 AM
To: MittleiderMethodGardening@yahoogroups.com
Subject: [MittleiderMethodGardening] Pressure Cooking
Necessary?

I notice you are not pressure cooking the tomatoes. Do you
add any lemon juice or ? to up the acid so as not to risk
botulism?
Sharon

[Non-text portions of this message have been removed]

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