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I canned these yesterday and they look so dark.
I used instructions from this site...http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html
" Canning Tomatoes Whole or Halved Tomatoes (packed raw without added liquid) "
All the jars sealed.
Last year I canned tomatoes but cooked them first, they looked OK.
Anyone have any ideas ?
Thanks for the reply, Carol
I used no salt and the variety included many different heirloom that I have canned last year.
The odd thing is 4 of the 14 pints looked normal...I dumped the dark pints, can't eat black tomatoes.
It was tomato juice today , just the juice.
If I had not dropped a qt on the floor ( OH what a mess ) We would have 14 but only an unlucky 13.