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I have been told it is no longer considered safe to can tomato sauce or paste with vegetables added in a boiling-water canner?

Because of recent problems of botulism in home canned tomato products, some precautions must now be taken when canning these products. Tomato products with vegetables added should be canned in the pressure canner for adequate periods of time. The only exception to this rule are products like ketchup or chili sauce to which adequate amounts of sugar and/or acid have been added. When canning any tomato product, it's important to use only reliable, scientifically tested recipes and procedures.   



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009




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