Michigan State University Extension
Preserving Food Safely - 01600213
Juice. Wash, sort and trim firm, vine-ripened tomatoes.
Cut into quarters or eighths. Simmer 5 to 10 minutes. Press
through a sieve. Pour into containers, leaving 1/2-inch
headspace. Seal, label and freeze.
Stewed. Remove stem ends, peel, and quarter ripe
tomatoes. Cover and cook until tender (10 to 20 minutes).
Place pan containing tomatoes in cold water to cool. Pack
into containers, leaving 1/2-inch headspace. Seal, label
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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