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Post  JustMe on 8/27/2012, 4:16 pm

This weekend I bought a 20# box of slicing tomatoes from the farmer's market to can as crushed tomatoes. When cutting the tomatoes, some had a few black or very dark seeds in an area. These tomatoes had whitish-yellow and/or whitish-yellow green seeds, in case some tomatoes do have dark or black seeds, so their seeds didn't seem like they were supposed to be black or dark.

If I were eating these tomatoes raw or adding to a regular non-canning recipe, then I'd pick them out. These tomatoes ended up not getting canned, b/c I started to worry that maybe it was a sign of spoilage.

Are these dark seeds okay to be included in canning? If not, is it okay to just remove the dark seeds or that section where the dark seeds were. Does it make a difference if it goes into a longer cooked recipe like sauce?
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Post  camprn on 8/28/2012, 7:47 pm

I think they are OK. In my kitchen they all usually end up in the jar, unless they are associated with a portion of rot, like blossom end rot.

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Post  Chilliard on 8/28/2012, 11:33 pm

I think its ok too.. Mine sometimes get the black seeds and I always eat them. I'm still alive : )
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