How important is it to have blemish free produce?
Ive had the most fabulous tomatoes this year. Anyone irrigating their vegetable gardens here,in drought which rarely dumped uneven amounts of rain in the vegetable garden, had pretty incredible tomatoes and other vegetables. Now that its late in the season, I still have sporatic tomatoes, about 10 pounds a day, but they are no longer blemish free.
I have preserved via freezing for a long time. Two summers ago I learned water bath, last year I began doing various recipes (versus simply canning plain produce) and this year I am learning pressure canning and dehydrating. Now that the kind experts here have led me in the proper resources for safe food preserving, every resource mentions having "blemish free" produce. Now I know Im not the only one who "cuts away the bad parts" of tomatoes and other things!
Can someone explain to me the reasons why this is necessary?