I can when I want to put up whole or quartered tomatoes.
I usually process tomatoes through a veggie strainer to take out the seeds and skins and make sauce. Most of the time after cooking it down I'll can it. If something comes up or I just don’t feel like doing the water bath I’ll freeze the jars. I doubt I could tell the difference in a side by side taste test.
Really, the main reason I can sauce is that it won’t all fit in my freezer.
Bruce
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