Melba's Jammin' wrote:

> Hey, the folks at my U of MN Extension service worked up a recipe for
> "stewed tomatoes" -- tomatoes with celery, onions, and green pepper --
> that can safely be waterbath processed. It's called the Minnesota
> Tomato Mixture. I made it last year with blue success and followed the
> directions and measurements to the letter - except I added citric acid
> per the NCHFP recommendations for canning tomatoes. I find it ironic
> that the U's instructions haven't been updated to include this
> requirement.
> http://www.extension.umn.edu/distrib...on/DJ1097.html
>
> There's lot of information on the page.

I've always been a little proud at how you praise the University of
Georgia in Athens Ag site. I wonder if they suggest the citric acid?