Quote:
Originally Posted by Granny
As I said above, even the explanation that bcday found above makes absolutely no sense. If you still can whole tomatoes in their own juice for 45 minutes, then why on earth would you can "no added liquid" tomatoes for nearly twice that?
|
The explanation I found and posted above says to process tomatoes in their own juice for 1 hour and 25 minutes, which by my math equals 85 minutes, not 45. So the processing time in their own juice would be the same as for "no added liquid", right? The only ones processed for 45 minutes are those packed in water.