FIG University

Introduction to Natural Food Preservation

Episode 5 – Canning Tomatoes

Many of us remember our grandmother’s canning tomatoes every summer and never adding vinegar or lemon juice, but these are not your grandma’s tomatoes today. In this workshop we’ll cover what tomato products are safe to water bath can and which need to be pressure canned or frozen.  We’ll also cover tricks for peeling, freezing, and other ways of storing tomatoes as well as canning tomatoes in a couple different ways.

The classes will be taught by Master Canner, Hal Meng, Executive Director of the Center for Preservation Arts