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If food wastage is a sin — or at least contributes to Third World poverty — then we owe it to ourselves to be better guardians (if that’s the right word) of the products we buy and grow. How many fresh summer tomatoes, for instance, have you let rot away on the counter over the years? Enough to feed the residents of Campania for a month, I’d guess. So this year, instead of letting those fruits wither and die, think about canning them for the winter. Here’s a two-part primer on how to can your tomatoes.
Part 2 after the jump.