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Thread: Canned Tomato Sauce - Done!

  1. #1
    Beti Guest

    Default Canned Tomato Sauce - Done!

    I finished up my tomato sauce canning last night. It's not a huge
    amount but more than last year so I'm happy. I have 16 quarts and 6
    pints of plain sauce.

    A word of caution to new(ish) people like me - just because the grower
    calls them "canning tomatoes" doesn't mean they are really suitable
    for canning. For my second batch of tomato sauce, I made a special
    trip out to Sauvie Island (a really pretty area with lots of farms
    just north of Portland) for a special on organic tomatoes. But I
    think that farm's definition of canning tomatoes is "20 pounds of
    tomatoes in a box". They were beautiful, kind of purplish and really
    big. Once I got them home and started cooking them, though, I found
    they had such a high water content that I had to cook them and cook
    them to get to the point where I had something other than thick
    juice. May be they would be fine for canning large chunks of tomato
    but they were quite ripe and fell to bits pretty easily so I'm
    skeptical even about that.

    They did make a lovely dark sauce though and I'm happy to see the jars
    all lined up in the pantry (with the newly reinforced shelves, thanks
    to my husband!)

  2. #2
    George Shirley Guest

    Default Re: Canned Tomato Sauce - Done!

    On 9/25/2011 2:49 PM, Beti wrote:
    > I finished up my tomato sauce canning last night. It's not a huge
    > amount but more than last year so I'm happy. I have 16 quarts and 6
    > pints of plain sauce.
    >
    > A word of caution to new(ish) people like me - just because the grower
    > calls them "canning tomatoes" doesn't mean they are really suitable
    > for canning. For my second batch of tomato sauce, I made a special
    > trip out to Sauvie Island (a really pretty area with lots of farms
    > just north of Portland) for a special on organic tomatoes. But I
    > think that farm's definition of canning tomatoes is "20 pounds of
    > tomatoes in a box". They were beautiful, kind of purplish and really
    > big. Once I got them home and started cooking them, though, I found
    > they had such a high water content that I had to cook them and cook
    > them to get to the point where I had something other than thick
    > juice. May be they would be fine for canning large chunks of tomato
    > but they were quite ripe and fell to bits pretty easily so I'm
    > skeptical even about that.
    >
    > They did make a lovely dark sauce though and I'm happy to see the jars
    > all lined up in the pantry (with the newly reinforced shelves, thanks
    > to my husband!)


    I've had that difficulty in the past, even with so-called sauce
    tomatoes, ie. plum or Italian tomatoes. I think a lot of the difference
    depends on the amount of water the tomatoes got that year.

    Like you we sometimes had to boil them down a great deal. Once I even
    put them through the food mill and then strained off most of the liquid
    and put back what I felt they needed. The sauce came out pretty good
    that year but it was a PITA to do all that. My best year I made about
    thirty quarts of a good sauce with garlic, basil, and oregano added.
    Right tasty stuff and easy to use too. Nowadays we don't have a large
    garden so we don't even bother to make sauce.

  3. #3
    Nad Guest

    Default Re: Canned Tomato Sauce - Done!

    Beti <[email protected]> wrote:
    > I finished up my tomato sauce canning last night. It's not a huge
    > amount but more than last year so I'm happy. I have 16 quarts and 6
    > pints of plain sauce.
    >
    > A word of caution to new(ish) people like me - just because the grower
    > calls them "canning tomatoes" doesn't mean they are really suitable
    > for canning. For my second batch of tomato sauce, I made a special
    > trip out to Sauvie Island (a really pretty area with lots of farms
    > just north of Portland) for a special on organic tomatoes. But I
    > think that farm's definition of canning tomatoes is "20 pounds of
    > tomatoes in a box". They were beautiful, kind of purplish and really
    > big. Once I got them home and started cooking them, though, I found
    > they had such a high water content that I had to cook them and cook
    > them to get to the point where I had something other than thick
    > juice. May be they would be fine for canning large chunks of tomato
    > but they were quite ripe and fell to bits pretty easily so I'm
    > skeptical even about that.
    >
    > They did make a lovely dark sauce though and I'm happy to see the jars
    > all lined up in the pantry (with the newly reinforced shelves, thanks
    > to my husband!)


    Since it just for me, 32 pints of juice, 15 pints of sauce, 13 pints of
    salsa and 9 quarts of whole tomatoes. I grew my own tomatoes, beefsteaks
    for juice and Romas for sauce and salsa. All tomato products were pressure
    canned and taste better than anything the stores. However, this year the
    tomatoes were not as good as in the past. It was one of the hottest and
    wettest summers in a long time.

    --
    Nad

  4. #4
    Beti Guest

    Default Re: Canned Tomato Sauce - Done!

    On Sep 25, 2:02*pm, Nad <address...@invalid.invalid> wrote:
    > Beti <beti1...@yahoo.com> wrote:
    > > I finished up my tomato sauce canning last night. *It's not a huge
    > > amount but more than last year so I'm happy. *I have 16 quarts and 6
    > > pints of plain sauce.

    >
    > > A word of caution to new(ish) people like me - just because the grower
    > > calls them "canning tomatoes" doesn't mean they are really suitable
    > > for canning. *For my second batch of tomato sauce, I made a special
    > > trip out to Sauvie Island (a really pretty area with lots of farms
    > > just north of Portland) for a special on organic tomatoes. *But I
    > > think that farm's definition of canning tomatoes is "20 pounds of
    > > tomatoes in a box". *They were beautiful, kind of purplish and really
    > > big. *Once I got them home and started cooking them, though, I found
    > > they had such a high water content that I had to cook them and cook
    > > them to get to the point where I had something other than thick
    > > juice. *May be they would be fine for canning large chunks of tomato
    > > but they were quite ripe and fell to bits pretty easily so I'm
    > > skeptical even about that.

    >
    > > They did make a lovely dark sauce though and I'm happy to see the jars
    > > all lined up in the pantry (with the newly reinforced shelves, thanks
    > > to my husband!)

    >
    > Since it just for me, 32 pints of juice, 15 pints of sauce, 13 pints of
    > salsa and 9 quarts of whole tomatoes. I grew my own tomatoes, beefsteaks
    > for juice and Romas for sauce and salsa. All tomato products were pressure
    > canned and taste better than anything the stores. However, this year the
    > tomatoes were not as good as in the past. It was one of the hottest and
    > wettest summers in a long time.
    >
    > --
    > Nad


    I haven't made salsa yet this year. My folks live in New Mexico and
    kindly ship a box of chile up here when I need my fix. We will be
    building a roaster for it hopefully this week (an expanded metal cage
    which rotates over set of gas flames). Smells sooo good! I think my
    poor little waterlogged tomato plants will be able to produce just
    enough to make a half-dozen jars of salsa. We've also had a wet
    summer but very cool and my tomatoes and peppers are really
    struggling.

    -B

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