just whining (yucky tomatoes)
This last summer I decided to put up
some tomatoes. Now I havn't put up any
tomatoes in about 30 years. I used the
citric acid at the prescribed dosage. The
only way I can use them in soup and chili,
is to strain off the liquid. If I put the
tomatos and liquid in, the taste is to acidic.
I sometimes wonder if the folks that make
the standards have any tastebuds.
With the comming gardening season, I may not
be canning tomatoes. just venting-john