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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)