CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Mireille Cote <[log in to unmask]>
Date:
Sat, 14 Jul 2001 07:28:36 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (21 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

I want to make a clarification.

As an other member said and she is right, it could be dangerous for
botulism if we dont can tomatoes properly.

Here is her post:

"but I would suggest you check with your local extension agent about the
time stated for a boiling water bath, and if this is a recipe that can
be safely processed in a boiling water bath canner or if it needs to be
pressure canned. Tomatoes can be very dangerous if not properly
processed.  From my canning experience at my altitude, I think this will
need to be pressured, and the viscosity will need to be checked. It
would be much safer to  freeze the soup. Good luck, Linda P.S. I really
like to use Ultra Gel and All Purpose thick Gel for thickening. it
doesn't break down with freezing or canning. (it is a modified corn starch)"

Mireille, Waterloo Quebec.

ATOM RSS1 RSS2