🔕 🔔
Loading…

My Basket ()

All questions

Calling all canners!!

I am canning for the first time -- marinara sauce for gifts. I have the Ball book for technique. However it assumes tomato recipes are being made with fresh tomatoes and I used canned tomatoes (good quality organic ones, of course).

The canning instructions call for adding 1T of 5% acid liquid (like bottled lemon juice or vinegar), per pint jar. This seems excessive since the canned tomatoes already are more acidic than fresh. I plan to put some 6% balsamic in each jar.

How much would you use?

asked by Queen of Spoons almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1190 views
C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added almost 7 years ago

Maybe this is a question for your Extension Service. Food safety is at issue here.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

I agree with susan g. This isn't something for guesswork. There are ingredients besides tomatoes so there are questions of proper treatment of all of it. I wouldn't make it except from a recipe from a University Extension, so you get a safe batch.

Read this discussion on some of the issues.
http://forums.gardenweb...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Aa0aef2d aae3 438c a22e 1340af35ed29  face hat underpainting 1
added almost 7 years ago

Hmm. Looks like these are going into the freezer instead. Thanks for the link.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 7 years ago

I've heard it said (and read many times), never, ever can something that's already been canned. Freezer is a great option. I freeze sauces made from canned tomatoes all the time and they taste great when defrosted, especially when allowed to simmer for awhile, then tarted up before serving with copious amounts of chopped fresh herbs. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.