Canning Tomatoes

Kswck said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

There's a group, rec.food.preserving - many experts there. There are
also the county extension offices (if you're in the U.S.) and probably
websites as well. They are very knowledgeable, although they err on
the side of what Karen Kitchen (inexperienced cook) should do if they
want to preserve food (in other words, very, very safe and simple
instructions).

If you add garlic and/or onion or other veggies to your tomato sauce,
in general, it is no longer a product that can be canned in a hot
water bath, and you would need to can it in a pressure canner.

(In my day, we just made sure we brought whole, peeled tomatoes to a
rolling boil, ladeled them into sterilized hot jars, put the lids on,
and waited for them to "pop," meaning they were sealed and safe.
Because modern varieties of tomatoes are no longer as acidic as they
once were, hot-water bath canning is recommended even for these acidic
veggies.)

Read up - learn what you need to know - be safe.

N.

"Kswck" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

Try http://www.uga.edu/nchfp/

or rec.food.preserving

Keith

On Fri, 10 Aug 2007 15:34:28 -0400, "Kswck" <[email hidden]>

Quoted message said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

The Ball Blue Book of Preserving (a large-format paperback that's
usually available where you buy canning supplies) has a recipe for
tomato sauce like you're talking about - onions, garlic, oregano, etc.

Processing instructoins call for 40 minutes in a boiling water bath
for quart jars. The key to preventing botulism poisoning when using
a boiling water bath is the acidity (pH) of the stuff being canned. A
pH of 4.6 or lower (more acid) prevents the C. botulinum spores from
producing toxin.

The Blue Book recipe includes adding 2 tablespoons of bottled lemon
juice to each quart jar to be certain that there is enough acid.

- Mark

In article <[email hidden]>,

Nancy2 said:

If you add garlic and/or onion or other veggies to your tomato sauce,
in general, it is no longer a product that can be canned in a hot
water bath, and you would need to can it in a pressure canner.

Quoted message said:

N.

Hey, the folks at my U of MN Extension service worked up a recipe for
"stewed tomatoes" -- tomatoes with celery, onions, and green pepper --
that can safely be waterbath processed. It's called the Minnesota
Tomato Mixture. I made it last year with blue success and followed the
directions and measurements to the letter - except I added citric acid
per the NCHFP recommendations for canning tomatoes. I find it ironic
that the U's instructions haven't been updated to include this
requirement.
http://www.extension.umn.edu/distribution/nutrition/DJ1097.html

There's lot of information on the page.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

Kswck said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

When I've canned tomatoes for sauce, I've just pureed them and added
nothing but a basil leaf to each jar. It's more flexible that way since
you can use it for different kinds of sauce or whatever.

D.M.

Kswck said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kswck said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Until the lights go out. Or you want to mail some prize winning good stuff
to your kinfolk. Canning is safe if you follow the rules. I can alot and
freeze other things. Join us at rec.food.preserving, log on to your county
extension site, visit the library. Very civilized places imho.
Edrena

Melba's Jammin said:

Hey, the folks at my U of MN Extension service worked up a recipe for
"stewed tomatoes" -- tomatoes with celery, onions, and green pepper --
that can safely be waterbath processed. It's called the Minnesota
Tomato Mixture. I made it last year with blue success and followed the
directions and measurements to the letter - except I added citric acid
per the NCHFP recommendations for canning tomatoes. I find it ironic
that the U's instructions haven't been updated to include this
requirement.
http://www.extension.umn.edu/distribution/nutrition/DJ1097.html

There's lot of information on the page.

I've always been a little proud at how you praise the University of
Georgia in Athens Ag site. I wonder if they suggest the citric acid?

On Sat, 11 Aug 2007 04:41:07 -0400, Goomba38 <[email hidden]>

Quoted message said:

Melba's Jammin said:

Hey, the folks at my U of MN Extension service worked up a recipe for
"stewed tomatoes" -- tomatoes with celery, onions, and green pepper --
that can safely be waterbath processed. It's called the Minnesota
Tomato Mixture. I made it last year with blue success and followed the
directions and measurements to the letter - except I added citric acid
per the NCHFP recommendations for canning tomatoes. I find it ironic
that the U's instructions haven't been updated to include this
requirement.
http://www.extension.umn.edu/distribution/nutrition/DJ1097.html

There's lot of information on the page.

I've always been a little proud at how you praise the University of
Georgia in Athens Ag site. I wonder if they suggest the citric acid?

Excerpted from NCHFP site at
http://www.uga.edu/nchfp/how/can_03/tomato_intro.html

<Quote>
Acidification: To ensure safe acidity in whole, crushed, or juiced
tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon
of citric acid per quart of tomatoes. For pints, use one tablespoon
bottled lemon juice or 1/4 teaspoon citric acid.
<Unquote>

Ross.

The Joneses said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kswck said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Until the lights go out. Or you want to mail some prize winning good stuff
to your kinfolk. Canning is safe if you follow the rules. I can alot and
freeze other things. Join us at rec.food.preserving, log on to your county
extension site, visit the library. Very civilized places imho.

I both can and freeze. The reasons you give for not freezing don't hold
up. Frozen food will stay frozen for days as long as the freezer door
remains closed. And I wouldn't mail a jar of beans or jam or picalilly*
to friends and folks with any delusion of it getting there intact. No
sir, they can stop by if they want some, or wait 'til the get-together.

I've preserved for years, and I read and rarely post to rfp. Both
methods have their good points, but in terms of taste, color and
consistency of food and the need for canned foods to be cooked by
default, freezing has far more applications.

<* piccalilli, if you must>

The Joneses said:

"Sheldon" wrote

Quoted message said:

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Until the lights go out.

Only once in my life did my power go out for more than 24 hours
(Hurricane Gloria). Frozen food keeps solid for a day and longer if
the door stays closed, and I can always buy dry ice. People in rural
areas have generators, I have a small Honda generator that will run my
fridge, TV, PC, and a few lights... have it 4 years and haven't used
it yet... my power goes out like 1-2 times a year, typically about 5
minutes, once it was out for 2 hours. Adn if if my fridge dies, I
have two.. odds are slim both will die together. Hmm, actually I have
a third fridge in my empty rental house but it's not plugged in.

Or you want to mail some prize winning good stuff.

Quoted message said:

to your kinfolk.

I would never mail canned food and won't eat anyone's canned food
unless it's jam.

Quoted message said:

Canning is safe if you follow the rules.

Not always safe... and canned food has a relatively short shelf
life... freezing is forever.

Quoted message said:

I can alot

That's my fear, "alot".

Sheldon

"Pennyaline" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Joneses said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Aug 10, 3:34?pm, "Kswck" <[email hidden]> wrote:
> Is there a definitive site you all use for information on canning
> tomato
> sauce?
>
> Usually, I just grind the tomatoes and make sauce and freeze it in
> gallon
> bags. I want to try canning the juice/sauce rather than adding all the
> ingredients for sauce, cooking it down and freezing it.
>
> I would think that you must cook down the juice for a bit and then can.
>
> One other question-can one spice the juice, say with onion and garlic,
> before canning or is there a real problem with botulism with garlic?
>
> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> industrial size electric grinder (50 bushels in 8 hours-or so say the
> literature it came with).
You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Until the lights go out. Or you want to mail some prize winning good
stuff to your kinfolk. Canning is safe if you follow the rules. I can
alot and freeze other things. Join us at rec.food.preserving, log on to
your county extension site, visit the library. Very civilized places
imho.

I both can and freeze. The reasons you give for not freezing don't hold
up. Frozen food will stay frozen for days as long as the freezer door
remains closed. And I wouldn't mail a jar of beans or jam or picalilly* to
friends and folks with any delusion of it getting there intact. No sir,
they can stop by if they want some, or wait 'til the get-together.

I've preserved for years, and I read and rarely post to rfp. Both methods
have their good points, but in terms of taste, color and consistency of
food and the need for canned foods to be cooked by default, freezing has
far more applications.
<* piccalilli, if you must>

It may be freezing has more applications, and I never said *not* to
freeze. I know that there are differences among foods that make either
preserving method more appropriate. I feel it's just wrong say that there is
only one way to do everything.
And I ship canned (jarred?) food all the time, even internationally.
Wrapped securely and packed so it doesn't shift, and my canned stuff gets
mailed all over safely.
Edrena

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Joneses said:

"Sheldon" wrote

Quoted message said:

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Until the lights go out.

Only once in my life did my power go out for more than 24 hours
(Hurricane Gloria). Frozen food keeps solid for a day and longer if
the door stays closed, and I can always buy dry ice. People in rural
areas have generators, I have a small Honda generator that will run my
fridge, TV, PC, and a few lights... have it 4 years and haven't used
it yet... my power goes out like 1-2 times a year, typically about 5
minutes, once it was out for 2 hours. Adn if if my fridge dies, I
have two.. odds are slim both will die together. Hmm, actually I have
a third fridge in my empty rental house but it's not plugged in.

Or you want to mail some prize winning good stuff.

Quoted message said:

to your kinfolk.

I would never mail canned food and won't eat anyone's canned food
unless it's jam.

Quoted message said:

Canning is safe if you follow the rules.

Not always safe... and canned food has a relatively short shelf
life... freezing is forever.

Quoted message said:

I can alot

That's my fear, "alot".

Sheldon

[censored]. I'm so sorry you've missed out on some truly wonderful things.
Canned food keeps very well for well over a year and it's obvious you don't
know what you're talking about. And it must be nice to judge an entire
person's skill on one typo. Back to the kill file you go.
Edrena

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"The Joneses" wrote:

Or you want to mail some prize winning good stuff.

Quoted message said:

to your kinfolk.

I would never mail canned food and won't eat anyone's canned food
unless it's jam.

I mail home-canned food frequently, and have never had a problem with
breakage. And you may be missing out on a lot of good stuff -- my
bread-and-butter pickles, spicy salsa and peach-apple salsa all won blue
ribbons at my local county fair this year, and that peach-apple salsa also
won blue ribbon, best salsa/sauce rosette, and best of division trophy at my
state fair.

Quoted message said:

Quoted message said:

Canning is safe if you follow the rules.

Not always safe... and canned food has a relatively short shelf
life... freezing is forever.

Freezing is forever only if you don't mind eating poor quality food. See
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#12 for
guidelines on how long to keep foods frozen and retain good quality.

And there are some foods which can be successfully canned by the home cook,
but not frozen.

Not to mention of course that for many of us finding available pantry space
is easier than finding available freezer space.

Anny

On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses" <[email hidden]>

Quoted message said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kswck said:

Is there a definitive site you all use for information on canning tomato
sauce?

Usually, I just grind the tomatoes and make sauce and freeze it in gallon
bags. I want to try canning the juice/sauce rather than adding all the
ingredients for sauce, cooking it down and freezing it.

I would think that you must cook down the juice for a bit and then can.

One other question-can one spice the juice, say with onion and garlic,
before canning or is there a real problem with botulism with garlic?

I usually do around 2 bushels-want to expand to 4 or 5. I do have an
industrial size electric grinder (50 bushels in 8 hours-or so say the
literature it came with).

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Until the lights go out. Or you want to mail some prize winning good stuff
to your kinfolk. Canning is safe if you follow the rules. I can alot and
freeze other things. Join us at rec.food.preserving, log on to your county
extension site, visit the library. Very civilized places imho.
Edrena

also, most folks don't have a freezer that can accommodate sauce from
five bushels of tomatoes.

your pal,
blake

blake murphy said:

On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses" <[email hidden]>

Quoted message said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Aug 10, 3:34?pm, "Kswck" <[email hidden]> wrote:
> Is there a definitive site you all use for information on canning tomato
> sauce?

Quoted message said:

Quoted message said:

> Usually, I just grind the tomatoes and make sauce and freeze it in gallon
> bags. I want to try canning the juice/sauce rather than adding all the
> ingredients for sauce, cooking it down and freezing it.

Quoted message said:

Quoted message said:

> I would think that you must cook down the juice for a bit and then can.

Quoted message said:

Quoted message said:

> One other question-can one spice the juice, say with onion and garlic,
> before canning or is there a real problem with botulism with garlic?

Quoted message said:

Quoted message said:

> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> industrial size electric grinder (50 bushels in 8 hours-or so say the
> literature it came with).

Quoted message said:

Quoted message said:

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.
Sheldon

Quoted message said:

Until the lights go out. Or you want to mail some prize winning good stuff
to your kinfolk. Canning is safe if you follow the rules. I can alot and
freeze other things. Join us at rec.food.preserving, log on to your county
extension site, visit the library. Very civilized places imho.
Edrena

also, most folks don't have a freezer that can accommodate sauce from
five bushels of tomatoes.

Only an selfish [censored] would keep more than they can use in a year...
one bushel of tomatoes makes a year's supply (about 30 quarts). I
give away extra tomatoes.

In article <[email hidden]>,

Goomba38 said:

Melba's Jammin said:

Hey, the folks at my U of MN Extension service worked up a recipe for
"stewed tomatoes" -- tomatoes with celery, onions, and green pepper --
that can safely be waterbath processed. It's called the Minnesota
Tomato Mixture. I made it last year with blue success and followed the
directions and measurements to the letter - except I added citric acid
per the NCHFP recommendations for canning tomatoes. I find it ironic
that the U's instructions haven't been updated to include this
requirement.
http://www.extension.umn.edu/distribution/nutrition/DJ1097.html

There's lot of information on the page.

I've always been a little proud at how you praise the University of
Georgia in Athens Ag site. I wonder if they suggest the citric acid?

Options are given for lemon juice, citric acid, and vinegar. Vinegar
acidification requires the most and because of that, flavor is affected
(adversely, you ask me). My preference is citric acid because it
produces the pucker but no flavor. It also uses only 1/2 tsp per quart
of tomato "stuff."

Elizabeth Andress, who seems to run the NCHFP is a real gem. When they
were setting up the site a few years ago, they asked the folks on
r.f.preserving to voice opinions about various things. They had a
lurker amongst us at the time. I don't believe Elizabeth reads (or
lurks) but she's always been extremely willing to answer questions I
(and I'm quite sure others) ask -- in good detail with thorough
explanations. I sent her and her staff some jam a year or two ago for
Christmas. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

Pennyaline said:

remains closed. And I wouldn't mail a jar of beans or jam or picalilly*
to friends and folks with any delusion of it getting there intact. No
sir, they can stop by if they want some, or wait 'til the get-together.

Why not? If properly packed there's no reason they shouldn't arrive
intact. I've mailed across country and abroad both with great
satisfaction of the recipients.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Anny Middon said:

I mail home-canned food frequently, and have never had a problem with
breakage.

I'm not the least concerned with breakage, my concern is "tsaint", I
don't eat others canned foods and for th eexact same reason I strongly
suspect they'd not eat mine... the ONLY reason can ners gift their
wares is to show off, at leas they think they're bragging, I think
they're just jerks.

Quoted message said:

Freezing is forever only if you don't mind eating poor quality.

With home grown veggies forever means one year... makes not a whit of
sense to preserve more than will be consumed until the next crop.

Quoted message said:

And there are some foods which can be successfully canned by the home cook,
but not frozen.

Not to mention of course that for many of us finding available pantry space
is easier than finding available freezer space.

Maybe you're one of those who loads up their freezer with items that
cost less than the electric bill to keep them frozen for a year...
really dumb to freeze a load of bread.

Canning is a hobby... it costs much more to can than the value of
what's canned... same as riding a horse costs more than using modern
transportation

I make up and freeze 20-30 quarts of tomato sauce each year, because I
enjoy doing it, not because there is any economic advantage, there
isn't. It's far less expensive and far, FAR less laborious to buy
tinned tomatoes at the stupidmarket for making up sauce as I go. In
fact everything I grow is more costly and much more work than buying
at the store, but I make no stupid rationalizing excuses, I do it
because I enjoy it, that's it. I freeze very little of the produce I
grow, just the tomato sauce... and the okra for winter stews/soups...
just not worth it... I grow only as much as I estimate I will consume
during the growing season, extras get swapped with neighbors or just
get given away. Commercially frozen veggies from the stupidmarket are
actually better than any I can preserve by any method at home. In
fact frozen produce is much better quality nutritionally than so-
called fresh at the market.

Sheldon