Topic: Keeping tomatoes to use for soup (eventually!)

[:(]

With a  low acidvariety of  tomatoes with no added acid you are likely to get botulism by preserving with this method.XX Jeannine

Was curious about the *likely to get botulism* so looked up the epidemiology. Most uptodate figures are to 2006. 4 cases reported between 2000 and 2006 and all in products brought into the UK from  Poland and Georgia..

http://www.hpa.org.uk/Topics/InfectiousDiseases/InfectionsAZ/Botulism/EpidemiologicalData/botu010FoodborneBotulismLaboratoryreportedcases/

For the USA the CDC reports 24 cases a year of foodborne botulism.

http://emedicine.medscape.com/article/213311-media

[Emagggie]

Re your ceramic hob. I have safely canned on  a creamic hob for years with no problems, the heat won't hurt it at all,you would be done in less time than it takes to boil potatoes anyway, excess weight might so I only filled my canner with one layer of jars(it takes three) when using the ceramic hob. Imight be wary about the tempered glass hobs though,,but not the cearmic ones.
XX Jeannine

Thanks Jeannine. :)