Heirloom Tomato Canning: Soups, Sauces and Salsa
· by jen · in Garden and Kitchen, Photography, SF Bay Area
I got a new pressure canner! This means i can now use a dramatically larger range of ingredients for preserving. With the boiling-water-bath technique, only high-acidity or high-sugar foods can be made — tomato sauces, pickles, jams and jellies, etc….