another canning tomato ?
Ok I know that if you are doing water bath canning that the acidity of the tomatoes is really critical, and thus it is important to use a canning recipe for the tomato sauce.
My Question is: Do I need to worry about using a canning recipe if I am going to presser can them? My tomato sauce recipe has a lot of onions and other stuff and I really like it but I think that it has enough other stuff in it trough off the acidity. I was also toying with the idea of trowing some meat balls in there. I was going to use the time from a canning recipe that had meet in it. I think I know what I am doing but I greatly appreciate wisdom from all of you guys. |
Re: another canning tomato ?
Use whatever recipe you want pressure canning. You are out to kill botulism spores, which is done at 240 degrees, which is achieved in pressure canning. You're free to go.
|
Re: another canning tomato ?
thank you, I don't know what i would do with out the wisdom I have access to here - it is better than Google and much moor trustworthy - off to do my last batch of peachbutter.
|
Re: another canning tomato ?
When in doubt, a call to the county extension office will also give you local advice (i.e., taking altitude, soil content, etc. into account). :heart We have to use even more acid than normal here because our soil is not acidic AT ALL.
|
All times are GMT -7. The time now is 01:54 AM. |
Powered by vBulletin® Version 3.8.3
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
X vBulletin 3.8.3 Debug Information | |
---|---|
|
|
More Information | |
Template Usage:
Phrase Groups Available:
|
Included Files:
Hooks Called:
|