date:Aug 26, 2014
in a pressure canner to destroy any Clostridium botulinum spores that might be present.
Foods such as fruit, pickles, jams, jellies, and marmalades will not support the growth of Clostridium botulinum due to their high acidity or high sugar content and can be safely processed in a boiling water canner. Make sure to follow the recipe. You cannot substitute sugar with pectin, as this will affect food safety. Pectin is often used to thicken foods such as jelly and jam.
Tomatoes are a borderline hig