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Zana · August 1, 2009

I canned about 50 litres of tomato sauce made from black or black/purple tomatoes in the last 2 years. I recently used a jar from 2 years ago that was made from black and purple tomatoes and it was delicious...no problems...and smelled great straight out of the jar (no onions or garlic yet added - which only could be called a bonus addition afterwards). I've used Carbon, Black Krim, Black from Tula and Purple Cherokee in the past. I'll be expanded upon that list this year and in the future.

August 1, 2009	#2
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	I canned about 50 litres of tomato sauce made from black or black/purple tomatoes in the last 2 years. I recently used a jar from 2 years ago that was made from black and purple tomatoes and it was delicious...no problems...and smelled great straight out of the jar (no onions or garlic yet added - which only could be called a bonus addition afterwards). I've used Carbon, Black Krim, Black from Tula and Purple Cherokee in the past. I'll be expanded upon that list this year and in the future.