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2. 12 Best Canning Recipes for Jams and Jellies - AOL

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   Canning is a food preservation method that uses boiling water or steam to heat food in jars, destroying microorganisms and creating a vacuum seal. The 12 Best Canning Recipes for Jams and Jellies

3. From Bruschetta to Salsa, Here are 10 Ways to Preserve Tomatoes

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4. How Martha Stewart preserves her summer tomatoes - AOL

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   Wash and drain the tomatoes, then score a shallow X in the bottom of each tomato. Blanch the tomatoes in a pot of boiling water — just long enough for the skins to soften and loosen, about 30 ...

5. Can You Freeze Tomatoes? Yes, and Here's the Best Way ... - AOL

   www.aol.com/freeze-tomatoes-yes-heres-125400990.html

   You can use frozen tomatoes for almost any recipe that calls for canned tomatoes, so stock your freezer full during peak season to last you all year long. Ahead, you'll find all the tips you need ...

6. The Kitchen Magician: Homemade Salsa - AOL

   www.aol.com/.../the-kitchen-magician-homemade-salsa

   So it seems like the Kitchen Magician has Mexican food on the brain lately, with Green Salsa Chicken and Taco Shells as the last (and actually, the first!) two recipes. So why not keep the theme ...

7. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams , jellies , and marmalades are all examples of different ...

8. From Salsa to Sloppy Joe Sauce, Here are 10 Ways to ... - AOL

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   It's never a bad idea to have tomato paste on hand, even though store-bought cans of it are pretty cheap (usually less than $1 a piece). ... and this stuff is useful in a myriad of recipes. Skip ...

9. Tomato paste - Wikipedia

   en.wikipedia.org/wiki/Tomato_paste

   Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.