I know, weird topic. In Prevention magazine there was an article on top 10 things to stay away from. Among these top 10 were canned tomatoes….SERIOUSLY?? Something about the acidity in the tomatoes having a reaction the the can. They recommended buying tomatoes in jars from some place like Trader Joe’s. So I make chili and spaghetti sauce from these canned tomatoes. Now what? Make it from fresh tomatoes? I thought I was doing great by not buying it from a jar or the little can of Hormel chili. Which, by the way, I do once in awhile for chili mac. I guess I could start making fresh pasta like my friend Julie, who also probably makes her sauce and chili from tomatoes from her garden. During the winter she probably uses the jars that she canned in the fall of fresh tomatoes so she won’t be contaminated from canned tomatoes fromt he grocery store. I thought I was doing pretty well with my cans :::sigh:::
Question: if we use Ball brand JARS why is it called canning?