Bacterial spot can be quite invasive in the fruit tissue without being apparent. So no, the guidelines would not recommend them for canning. If you elect to do it anyway I would think they would be better pressure canned than BWB canned.

Dave

Thanks Dave. Would it be ok to use these tomatoes for sauce - either to be used fresh or frozen? I did find a blog that seemed to say that would be safe - but i really prefer to ask people I trust.

Elaina

Either is likely fine, especially frozen, assuming it isn't such that you get a flavor change from the infection. In some cases that change can be unpalatable so taste them first. It is the storage in an airtight environment such as canning creates that you want to avoid.

Dave

Thanks Dave. I did taste one and it seemed fine. I'm making and freezing sauce tomorrow. Incidentally, before I posted here I put a call into my local (Ithaca, NY) cooperative extension office. I only got a response this afternoon. The agent said it would be fine to can them using a BWB processing. I think I am going to make sauce.

Elaina