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Source: Martha Stewart Living, July 2005
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258
  • Sherry Feiock
    12 AUG, 2012
    sfeiockblue
    Reply
  • homecanner
    30 DEC, 2012
    This recipe is a breeze. Got everything needed to follow at www.canology.com and now I am canning those tomatoes exactly as stated in the recipe. Super exciting!
    Reply
  • Sherry Feiock
    12 AUG, 2012
    sfeiockblue
    Reply
  • Tracy Anderson Eichman
    22 JUL, 2012
    Going to try tonight with lemon juice added
    Reply
  • Tracy Anderson Eichman
    22 JUL, 2012
    Going to try tonight with lemon juice added
    Reply
  • danikac
    26 MAY, 2011
    Looking forward to doing this, but I won't be using Ball lids as they contain toxic BPA. There are other brands that are BPA free, though.
    Reply
  • cebee
    27 SEP, 2008
    I don't understand the Ball Jar Company telling anyone such a thing. My mother canned tomatoes this way and she passed away in 1988 at 88 years young and I still put them up as she did. Please purchase the Ball Blue Book of Canning and follow those directions. The only reason I would add lemon juice is if I were canning the "low acid" tomatoes, but I wouldn't use them anyway....
    Reply
  • daffodil11111
    24 SEP, 2008
    I made this recipe. I was told afterward by the Ball mason jar company my tomatoes were unsafe to eat becasue they did not contain 2 tablespoons of lemon juice to acidify them. I am faced with discarding 24 quarts of tomatoes.
    Reply
  • daffodil11111
    24 SEP, 2008
    I made this recipe. I was told afterward by the Ball mason jar company my tomatoes were unsafe to eat becasue they did not contain 2 tablespoons of lemon juice to acidify them. I am faced with discarding 24 quarts of tomatoes.
    Reply
  • daffodil11111
    24 SEP, 2008
    I made this recipe. I was told afterward by the Ball mason jar company my tomatoes were unsafe to eat becasue they did not contain 2 tablespoons of lemon juice to acidify them. I am faced with discarding 24 quarts of tomatoes.
    Reply

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