tag:blogger.com,1999:blog-4044465834396617097.post980079458183805029..comments2024-03-08T22:23:21.665-08:00Comments on Food and Garden Dailies: How To Can Tomato Saucedghttp://www.blogger.com/profile/08305036113213938282noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4044465834396617097.post-12762675388834371242013-12-09T19:39:59.000-08:002013-12-09T19:39:59.000-08:00The oven method works great for heating jars. You...The oven method works great for heating jars. You just have to make sure to heat the jars up gradually with the oven to avoid breakage. <br /><br />As for fresh vs. jarred garlic, I prefer fresh. The taste is so much...well...fresher. But, safety-wise you should be fine with it. dghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-85442905839892703402013-12-09T18:42:44.868-08:002013-12-09T18:42:44.868-08:00Does the garlic need to be fresh? I buy a jar of m...Does the garlic need to be fresh? I buy a jar of minced garlic to use while cooking, would that be okay to put in the canned sauce?Anonymoushttps://www.blogger.com/profile/13489719988230965403noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-28397274630093118412013-09-01T12:56:08.464-07:002013-09-01T12:56:08.464-07:00The easiest way to sterilize jars is in the oven a...The easiest way to sterilize jars is in the oven at 225o F. I got this suggestion off of the Certo jam instructions... this method is so easy...just put the washed jars (wet is fine) upright on a cookie sheet and place in the oven until ready to use...this also frees up stove top space.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-14140785328127711072010-09-26T18:53:25.892-07:002010-09-26T18:53:25.892-07:00Boy was my "cook down" estimation wrong!...Boy was my "cook down" estimation wrong! I just made this year"s sauce and cooked them down for about 3 hoursdghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-16684268815717355342010-09-26T18:49:46.330-07:002010-09-26T18:49:46.330-07:00To H & J: That would work. You should also c...To H & J: That would work. You should also cook them down if you want sauce.<br /><br />To Anon: The sugar and salt aren't acids so they don't help lower the pH level of the tomatoes. You should freeze the sauce. If it's been out for more than four hours, I'd toss it.dghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-34947414018752329902010-09-26T16:00:11.992-07:002010-09-26T16:00:11.992-07:00I just came across your site as I was putting my j...I just came across your site as I was putting my jars into the water bath. I have my own recipe which includes quite a bit of salt and sugar and basil, but no lemon juice. Will the sauce be ok for at least a little while or should I just throw it in the freezer at this point?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-58301470434666683802010-09-24T15:52:43.097-07:002010-09-24T15:52:43.097-07:00Thanks for this great post! I was wondering if I c...Thanks for this great post! I was wondering if I could just blanch the tomatoes to remove them skin and just puree them instead of using the KitchenAid (I only have the grinder, not the strainer,) or a food mill? Are the seeds going to change the flavor? Thanks!Hillary and Jonathanhttps://www.blogger.com/profile/16726221163119471186noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-18877547207338143742010-09-06T09:30:56.979-07:002010-09-06T09:30:56.979-07:00Thank you, Nessi. I'm always surprised to see...Thank you, Nessi. I'm always surprised to see so many recommendations for canning using unsafe practices. I consider myself a conservative canner....following up-to-date approved recipes and practices only.<br /><br />To the anonymous above, I'm going to have to guess. Sadly I didn't get to can tomatoes last year, and I've yet to do it this year. So I'm going from memories 2+ years old! I would say it takes 1 - 1 1/2 hours to reduce the sauce. If it's all in one large pot, I would think it would take longer than if you divided up the sauce into a few pots, like I've shown in the photos. Good luck with your canning!dghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-12996770483867036962010-09-06T07:53:29.716-07:002010-09-06T07:53:29.716-07:00Thanksk for the directions as this is just what I ...Thanksk for the directions as this is just what I was looking for. About how long does it take to cook them down to half as I was trying to plan my time? ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-18592560311124530782010-09-04T08:35:35.788-07:002010-09-04T08:35:35.788-07:00I love your very thorough description of how you c...I love your very thorough description of how you can tomato sauce along w/ your pics. I found this interesting (I've been canning for years) and I think this was very helpful for any canner newbies and also pointers for us veterans. So job well done! We have a massive garden on our farm and my family and customers are waiting IMPATIENTLY for my sauce....so kudos to you on your great blog<br />Happy canning,<br />NESSInessihttps://www.blogger.com/profile/13307884839897879082noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-27275803687507970992010-08-29T11:23:34.750-07:002010-08-29T11:23:34.750-07:00To anonymous....a couple of concerns...
First, tom...To anonymous....a couple of concerns...<br />First, tomatoes aren't acidic enough to be canned without the addition of an acid (lemon juice is often used). To read more about the correct pH balance of canned foods, you can read more at this PDF file from the extension service in North Dakota:<br />http://www.ag.ndsu.edu/pubs/yf/foods/fn1396.pdf<br /><br />Secondly, the method you've used is called "open kettle canning", where you simply seal the jars. Sealing is not enough to ensure a safe food product. The boiling water bath processing kills micro-organisms that cause food-borne illnesses and botulism. Long ago, this was a common canning method, but it's now considered an unsafe practice. <br /><br />If you don't want to process the jars, you should freeze the sauce.<br /><br />So, unfortunately, I would toss the sauce and start over. 10 days is too long. Would you eat sauce that you'd left out on the counter for 10 days?dghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-86749072638724195132010-08-28T08:01:02.573-07:002010-08-28T08:01:02.573-07:00I jarred many jars of tomato sauce with sugar, sal...I jarred many jars of tomato sauce with sugar, salt, basil and parsley added to cooked down them strained tomatoes. The jars were sterilized and hot and the sauce was boiling. They immediately sealed and popped. I was told I did not have to give them the boiling water bath. They have been sitting on my counter for about 10 days. Did I ruin them? Can I still give them a water bath and they'll be fine for the winter?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-56303788704071903902009-10-03T18:05:44.215-07:002009-10-03T18:05:44.215-07:00Great question. Yes, when canning you need to inc...Great question. Yes, when canning you need to increase the boiling times for altitude. <br /><br />P=Pint, Q=Quart<br /><br />0-1000 ft. P 35 min.; Q 40 min.<br />1001-3000 ft. P 40 min.; Q 45 min.<br />3001-6000 ft. P 45 min.; Q 50 min.<br />over 6000 ft. P 50 min.; Q 55 min.dghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-3692813190745001912009-10-03T17:33:22.002-07:002009-10-03T17:33:22.002-07:00Do you have to change the boiling times for altitu...Do you have to change the boiling times for altitude? I live in Denver at 5280 feet above sea level.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-48801306376991748972008-10-14T19:44:00.000-07:002008-10-14T19:44:00.000-07:00I'm glad it's been helpful. I JUST noticed that m...I'm glad it's been helpful. I JUST noticed that my ingredient list originally had 2 1/2 C of finely chopped tomatoes when it should have been ONIONS! However, if you read through the directions, I do reference onions a few times, even mentioning the quantity. However, if you did make it as first written, it is still a safe canning recipe (just without the onion flavor).dghttps://www.blogger.com/profile/08305036113213938282noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-84633551166275888612008-10-14T19:24:00.000-07:002008-10-14T19:24:00.000-07:00Thanks again for posting this. I've been referenc...Thanks again for posting this. I've been referencing it frequently lately as my Ball Blue book only has the 40 lb sauce recipe!Lisahttps://www.blogger.com/profile/15672673922035857292noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-46557999691300631462008-10-14T19:23:00.000-07:002008-10-14T19:23:00.000-07:00Thanks again for posting this. I've been referenc...Thanks again for posting this. I've been referencing it frequently lately as my Ball Blue book only has the 40 lb sauce recipe!Lisahttps://www.blogger.com/profile/15672673922035857292noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-51283885535829415092008-09-17T20:12:00.000-07:002008-09-17T20:12:00.000-07:00It seems to me that you are quite a busy person to...It seems to me that you are quite a busy person too and getting just as much done as me!Angelinahttps://www.blogger.com/profile/05216322840161752535noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-15744429924983284182008-09-16T11:37:00.000-07:002008-09-16T11:37:00.000-07:00Thanks for the tutorial. I just canned chopped to...Thanks for the tutorial. I just canned chopped tomatoes for the very first time and might try to do some sauce as well. Unfortunately for me, even using a double layer of towels, my table stick got some heat damage!Lisahttps://www.blogger.com/profile/15672673922035857292noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-2627194038224403012008-09-15T06:35:00.000-07:002008-09-15T06:35:00.000-07:00Thanks for taking the time to post this. I've got...Thanks for taking the time to post this. I've got a bumper crop of tomatoes on my garden and this may well be what I end up doing with the ones we can't eat.Cynthiahttps://www.blogger.com/profile/15300459671364768442noreply@blogger.comtag:blogger.com,1999:blog-4044465834396617097.post-79364874593732214902008-09-14T06:13:00.000-07:002008-09-14T06:13:00.000-07:00Wow! Great tutorial! I grew up with my Mom cannin...Wow! Great tutorial! I grew up with my Mom canning everything-tomatoes, apple pie filling, green beans, canned beef and chicken, all kinds of pickles and chili sauce. Brings back memories!<BR/>KeriKerilouhttps://www.blogger.com/profile/05495644883660994857noreply@blogger.com