If I were to oven-dry my tomatoes and pack them in olive oil, would I need to heat-process them? I've asked a couple of local canning experts, including a county extension agent, and no one's had anything more than a shrug of the shoulders to offer. What does the collective wisdom here say? Thank you!
Cynthia is a trusted source on Bread/Baking.asked about 5 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!