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There’s nothing like the smell of fresh, homegrown tomatoes.
That is exactly what it smelled like in the Carol Raye Dowling Health Services Center at the University of South Carolina Lancaster where in mid-June participants peeled and quartered dozens of tomatoes during Clemson University Cooperation Extension’s hands-on canning course.
Canning is one of the most time-tested ways to preserve that smell and taste of fresh food, but it must be done carefully.
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