which can sometimes create a mushy texture in tomatoes; the pressure canner, on the other hand, only requires 25 minutes of processing time, along with a venting time of 10 minutes. Lastly ...

This method works great for foods that are naturally acidic, like tomatoes and some fruits ... The downside? Pressure canners ...

Tomatoes are piling up … Are our fighting men going to be the best fed fighters in the world or aren’t they going to have ...