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Post  GWN on 8/24/2012, 2:56 pm

With tomato sauce and salsa if you are going to pressure cook them, do you have to use a recipe?
I am making great sauces, but hard to follow recipe closely because.... we for a variety of reasons,
So I am freezing the sauces, but I am wondering if I could can them using pressure.

I do understand why you need to follow recipe closely with just canning in a water bath with regards to acid content. :scratch:
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Post  camprn on 8/24/2012, 3:08 pm

You can probably can them with a boiling water bath if you add salt and concentrated lemon juice. Get a copy of the Ball Blue Book, it's a good investment at $7. most of their tomato recipes require for pints 1/2 tsp canning/kosher salt & 1 TBSP lemon juice, quarts call for 1 tsp Salt and 2 TBSP lemon juice. Head space and processing times vary depend upon what you have added to the sauce, or not. Very Happy

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Post  GWN on 8/24/2012, 3:29 pm

You can probably can them with a boiling water bath if you add salt and concentrated lemon juice. Get a copy of the Ball Blue Book, it's a good investment at $7. most of their tomato recipes require for pints 1/2 tsp canning/kosher salt & 1 TBSP lemon juice, quarts call for 1 tsp Salt and 2 TBSP lemon juice. Head space and processing times vary depend upon what you have added to the sauce, or not.
But I have already made the sauce. I have about 7 books with canning recipes. I had borrowed the ball blue book, but gave it back.

So what you are saying is I can likely take my sauce which is basically just tomatoes and a few herbs, olive oil, and garlic, and just add lemon juice.
I have canned lots of tomato sauce before, I just wanted to make it my own recipe.

I am kind of remote and to get the book would take at least a week or two to get....over ripe tomatoes... Sad
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Post  camprn on 8/24/2012, 3:44 pm

If there are not a lot of other veggies in the sauce and you want to can it, heat your canning kettle, heat the clean jars, into the jars put the required amount of salt and lemon juice per pint or quart. Load the jars with sauce leaving 1/2 inch head space. Clean the tops and set the lids... My Ball Blue Book says process in boiling water canner for pints= 35 minutes. For quarts=40 minutes at a boil, not when you drop the jars in the water.

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Post  GWN on 8/24/2012, 4:49 pm

OK then thank you SOOO much.
VERY minimal veggies.
For the last few years I have used Barbara Kingsolvers recipe barbaras secret tomato sauce
But I found it too sweet
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Post  rowena___. on 8/24/2012, 5:27 pm

it is not a given that tomato products can be processed in boiling water, it just depends on the acidity of the final product which varies according to ingredients (amount and type).

to be certain, you can process at the correct pressure for your altitude, 35 minutes for pints and 45 minutes for quarts.

that is the USDA party line, which i always advise.

now, for what i myself would do, which should not be construed as advice but i offer it for comparison:

i consult the recipe to see which ingredient would require the most stringent processing method for time and pressure and process accordingly. thus, for a sauce recipe that includes tomatoes, onion, garlic, and herbs, i would process as for onions, which calls for 45 minutes at the pressure appropriate for the altitude. if there were any meat in the sauce, i'd process at 90 minutes at the pressure appropriate for the altitude. i would not even consider boiling water bath.
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Post  camprn on 8/24/2012, 5:28 pm

@GWN wrote:OK then thank you SOOO much.
VERY minimal veggies.
For the last few years I have used Barbara Kingsolvers recipe barbaras secret tomato sauce
But I found it too sweet
Is there a lot of sugar in it? Can you possibly post a recipe? I am usually impatient when it comes to processing the tomatoes and I don't usually make sauce, mostly because I don't like standing in front of the stove for very long, but maybe I will this year.

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