Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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July 22, 2018
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#19 |
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Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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I would also think that freezing would be a quicker option. My concern is the higher pH of the onion, garlic and herbs (if fresh). Much better to follow tested recipes/processes, then there is no need to second guess or worry about safety of product.
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