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Post by kazedwards on Oct 1, 2015 1:43:07 GMT -5
We suddenly have way to many tomatoes and decided to can some tomato sauce. Any advice on how to do so? We are going to cut and boil the tomatoes then drain and bring back to a boil. Then planning on canning it with alittle salt and lemon juice(for acidity). Then doing a hot water bath (we don't have a pressure cooker) for 35 minutes. Anything I'm missing or advice?
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Post by ferdzy on Oct 1, 2015 7:25:29 GMT -5
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Post by Joseph Lofthouse on Oct 1, 2015 9:45:19 GMT -5
My favorite canning guide is "The Ball Blue Book". I used it for all my canning recipes. Around here, it can be obtained at the same places that sell bottles.
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Post by kazedwards on Oct 1, 2015 11:21:11 GMT -5
I enjoyed your blog. Why do you say to use a pressure cooked if you don't use vinegar on the sauce? I meant tomato juice not sauce lol. The recipes that I found I Pinterest is for pint size jars but we were going to do quarts and we're going to double the lemon juice. That recipe was from little house living.com. Do you have a better recipe for tomato juice upswing the hot water bath method of canning. I just was going to use the above because I found it first lol. |
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Post by ferdzy on Oct 1, 2015 16:21:27 GMT -5
kazedwards, if you don't use vinegar the quantity of other vegetables added to the sauce will make it insufficiently acidic for boiling water canning, and you would need to pressure can it for that reason. I've never done that; I don't find the vinegar particularly intrusive. But if you are not looking for a tomato sauce recipe, then nevermind. I can't tell you about tomato juice. I've never done it, but I would think it's pretty much the same as chopped tomatoes. You have the right idea with the lemon juice. The processing time goes up too, I do 50 minutes for litres of sauce. Juice might be a few minutes less, being thinner.
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Post by steev on Oct 1, 2015 18:40:06 GMT -5
The last time I canned tomatoes, it was hot-pack quarts of tomatoes; the ample juice left after dipping out and packing the tomatoes was put up in quarts as juice; everything boiling water-bath; easy-peasy.
Get a pressure-cooker ASAP; so many things are easily made in big batches for supper and the excess processed in pints/quarts; we all know yesterday's stew is better for the passage of time, but freezing just doesn't let things "marry" as well as canning. Besides, it's a pleasure to see shelves of colorful jars when you aren't up for cooking from scratch, and "assembling" pre-cooked elements is an art, in itself.
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Post by jondear on Oct 1, 2015 19:05:36 GMT -5
Last year I learned a little shortcut.
After you peel the tomatoes, cut them into a large strainer over an even bigger bowl. Push them down into the strainer to release more juice. You'd be amazed how much juice you can get out that way. (At least I was)
Cook down your tomatoes as usual. (I like to thicken them up, so less juice = less time) Reduce juice to desired consistency.
I too use Ball's Blue Book for my recipes. Better to use a proven recipe especially if you're using the hot water bath method.
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Post by MikeH on Oct 2, 2015 5:16:59 GMT -5
We suddenly have way to many tomatoes and decided to can some tomato sauce. Any advice on how to do so? We are going to cut and boil the tomatoes then drain and bring back to a boil. Then planning on canning it with alittle salt and lemon juice(for acidity). Then doing a hot water bath (we don't have a pressure cooker) for 35 minutes. Anything I'm missing or advice?  Putting Food By has a good section on tomatoes. |
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Post by templeton on Oct 2, 2015 6:05:39 GMT -5
I'm a no-drain kinda guy. What's with getting rid of the wet bits anyway? It really is where the flavour is. I suppose it depends on what you use the finished result for...
I halve tomatoes, chuck em in a 20 litre pot, cook em for a few minutes, pass the whole lot through a hand cranked tomato machine i bought from an italian grocery which separates the skins and seeds, then either cook it down a bit to concentrate flavour, or not, then put into quality 330 ml beer bottles, crown seal, process in waterbath. If I've got enough hanging around, I also use Grolsch swingtop 450ml beer bottles, don't have to use a capper then.
T
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Post by kyredneck on Oct 2, 2015 21:30:37 GMT -5
Not the first time I've appreciated Ferdzy's blog. We've gotten lazy with canning tomatoes, no longer do the blanching/peeling/straining but use a food strainer sauce maker and just run chunked up ripe tomatoes of all varieties (the more varieties the more flavorful the ambrosia) through it twice, place in jars with 1/8-1/4 teaspoon citric acid and water bath. The end product is a pulpy juice or a very thin sauce, we drink it and cook with it. Past three years we keep drying more and more tomatoes, good for cooking or straight up snacking out of the bag. Usually rehydrate them with beef/chicken broth or the canned tomato juice, and blend for a thick 'sun-dried' tasty sauce.
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Post by diane on Oct 4, 2015 22:47:41 GMT -5
I stopped bottling tomatoes after I discovered how flavourful dried ones are.
Much easier to keep onboard our sailboat, too.
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Post by paquebot on Oct 5, 2015 10:47:32 GMT -5
Tomato juice can be made to use everything except the skin and seeds. I puree everything in a blender and then boil it for about 10 minutes. Then it is strained through a chinois sieve. This gives a nice thick juice. 20 pounds of tomatoes may result in waste the size of a baseball. Salt may then be added at the rate of a teaspoon per quart. Without a pressure canner, 2 tablespoons of Real Lemon juice per quart is added. We do most of ours in 2-quart jars.
Martin
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Post by steev on Oct 5, 2015 19:31:58 GMT -5
I think I like the idea of canning tom juice in crown-capped bottles.
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Post by mcool61 on Oct 6, 2015 22:13:44 GMT -5
My favorite canning guide is "The Ball Blue Book". I used it for all my canning recipes. Around here, it can be obtained at the same places that sell bottles. I second that. I believe I bought my ball canning book at wally world about 1993. I also got a 1956 edition of the Betty Crocker cook book on ebay as well. It was the one I used as a kid cause that's what mom had. I think those are my favorite recipe/canning books. I just core, trim, quarter tomatoes & run them through the food mill. Mine is a cheap plastic job called a roma tomato press. As I'm working I have a pot simmering on the stove & keep adding the tomato pulp. By the time I'm done cranking out all the pulp a lot of the liquid has cooked off. I'm also ready to take a break so it can cook down a little more before I can it. I add lemon juice concentrate to each jar to assure acidity & then pressure can. I only have the pressure canner. If I want to do hot water bath I just don't put the weight on. |
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Post by kyredneck on Oct 6, 2015 23:15:55 GMT -5
I'm thinking the Ball Blue Book updates along with the National Center for Home Food Preservation (NCHFP) changes (which keep getting more restrictive with each update). I've had several editions of the Ball Blue Book (some of them I wish I still had). We still consult the old reliable 'Stocking Up' from Rodale quite often.
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