Re: No cracks, spots or bruises? Really?
What Natalie said. The concern is that you won't be able to clean those areas thoroughly or that whatever blemished them (very vague term) could contaminate the canning. I cut off any bad areas with a generous cushion and use the rest of the tomato. Heck, if it's safe to eat the good parts of a nasty-looking a BER-damaged tom, I think you can eat the unblemished parts of any tomato! ETA: Surface blemishes like catfacing come off if you're peeling or milling the tomatoes.
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