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Thread: Keeping Canned Salsa and Spaghetti Sauce

  1. #1
    Bunny McElwee Guest

    Default Keeping Canned Salsa and Spaghetti Sauce

    I just recently canned my first batch of homemade Salsa and Spaghetti
    Sauce. I was wondering, how long can i keep these items and should they be
    kept on the shelf or would I prolong the life of them if I keep them
    refrigerated? The recipe I used for the salsa was from Taste of Home
    http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
    stated in the recipe.

    The Spaghetti Sauce was kind of a combination of many recipes cooked for
    3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
    are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
    Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
    leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
    few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
    (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
    cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
    I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
    makes a difference. I cooked it all down, simmered for 3 hours then BWB for
    40 and let sit on the counter overnight.

    All jars from both items are sealed. This is my first time canning
    something not veggie or jelly related so I am just wondering what to expect
    from these jars and how much I can make to keep until the next time I can
    make some. Thanks in advance to all of you!



  2. #2
    zxcvbob Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    Bunny McElwee wrote:
    > I just recently canned my first batch of homemade Salsa and Spaghetti
    > Sauce. I was wondering, how long can i keep these items and should they be
    > kept on the shelf or would I prolong the life of them if I keep them
    > refrigerated? The recipe I used for the salsa was from Taste of Home
    > http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
    > stated in the recipe.
    >
    > The Spaghetti Sauce was kind of a combination of many recipes cooked for
    > 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
    > are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
    > Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
    > leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
    > few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
    > (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
    > cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
    > I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
    > makes a difference. I cooked it all down, simmered for 3 hours then BWB for
    > 40 and let sit on the counter overnight.
    >
    > All jars from both items are sealed. This is my first time canning
    > something not veggie or jelly related so I am just wondering what to expect
    > from these jars and how much I can make to keep until the next time I can
    > make some. Thanks in advance to all of you!
    >


    I'm eating salsa that I canned 2 years ago, from a USDA recipe that is
    similar to yours. I just store them on a shelf in the basement. No
    refrigeration needed until they are opened.

    That spaghetti sauce recipe might not be safe for canning, or may need
    to be processed in a pressure canner. You need to find a tested recipe
    from an authoritative source, like your county extension office or the
    Ball Blue Book.

    Bob

  3. #3
    George Shirley Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    On 8/22/2012 2:06 PM, Bunny McElwee wrote:
    > I just recently canned my first batch of homemade Salsa and Spaghetti
    > Sauce. I was wondering, how long can i keep these items and should they be
    > kept on the shelf or would I prolong the life of them if I keep them
    > refrigerated? The recipe I used for the salsa was from Taste of Home
    > http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
    > stated in the recipe.
    >
    > The Spaghetti Sauce was kind of a combination of many recipes cooked for
    > 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
    > are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
    > Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
    > leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
    > few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
    > (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
    > cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
    > I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
    > makes a difference. I cooked it all down, simmered for 3 hours then BWB for
    > 40 and let sit on the counter overnight.
    >
    > All jars from both items are sealed. This is my first time canning
    > something not veggie or jelly related so I am just wondering what to expect
    > from these jars and how much I can make to keep until the next time I can
    > make some. Thanks in advance to all of you!
    >
    >

    I think you will be safe with your salsa, the recipe seems to contain
    enough 5% vinegar for true acidity and your processing time is what the
    U of GA recommends at their food safety site. Go here for further info:
    http://nchfp.uga.edu/

    I'm not sure about your spaghetti sauce though, modern tomatoes are not
    as acidic as the old time ones and I don't see any lemon juice, citric
    acid nor vinegar added to the recipe. Not sure I would trust a boiling
    water bath for that. I've never seen a BWB recipe that called for 40
    minutes time. If you brought your sauce to a rollin boil for at least
    ten minutes that should kill any botulism spores that might be on the
    vegetables but will not ensure your sauce is truly safe. I do recommend
    you go to the U of GA site and read up on the safety rules for BWB and
    pressure canning.

    Every time I have made spaghetti sauce I pressure canned it, and it
    lasted a good while and was safe. I will repeat that modern tomatoes are
    generally not considered acidic enough to boiling water can in any form
    without added acid of some kind. Primarily 5% vinegar, lemon juice, or
    citric acid. Hope this helps.

    George

  4. #4
    George Shirley Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    On 8/22/2012 5:05 PM, zxcvbob wrote:
    > Bunny McElwee wrote:
    >> I just recently canned my first batch of homemade Salsa and
    >> Spaghetti Sauce. I was wondering, how long can i keep these items and
    >> should they be kept on the shelf or would I prolong the life of them
    >> if I keep them refrigerated? The recipe I used for the salsa was from
    >> Taste of Home http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa
    >> and I BWB canned it as stated in the recipe.
    >>
    >> The Spaghetti Sauce was kind of a combination of many recipes
    >> cooked for 3 hours, canned and then BWB canned for 40 minutes.
    >> Ingredients in the sauce are as follows: 8 lbs. on the vine Tomatoes,
    >> 1 each gr. & red pepper, 2 Jalapeno pepper, onion, garlic, can tomato
    >> sauce, 2 can tomato paste, 2 bay leaf, black pepper, oregano, Italian
    >> seasoning (all dried) celery salt, a few splashes of red wine vinegar
    >> (maybe a tbsp or two), garlic powder, sugar (about 2/3-3/4 cup for
    >> what ended up being 5 pints of sauce) salt, and I did cook the veggies
    >> sans tomatoes in about 1/4 c olive oil and added it in when I added
    >> the veggies in. Oh, and the veggies and tomatoes were pureed, if it
    >> makes a difference. I cooked it all down, simmered for 3 hours then
    >> BWB for 40 and let sit on the counter overnight.
    >>
    >> All jars from both items are sealed. This is my first time canning
    >> something not veggie or jelly related so I am just wondering what to
    >> expect from these jars and how much I can make to keep until the next
    >> time I can make some. Thanks in advance to all of you!

    >
    > I'm eating salsa that I canned 2 years ago, from a USDA recipe that is
    > similar to yours. I just store them on a shelf in the basement. No
    > refrigeration needed until they are opened.
    >
    > That spaghetti sauce recipe might not be safe for canning, or may need
    > to be processed in a pressure canner. You need to find a tested recipe
    > from an authoritative source, like your county extension office or the
    > Ball Blue Book.
    >
    > Bob

    Was yours canned in a pressure canner Bob, makes all the difference in
    the world? See my post on the subject.

    George

  5. #5
    zxcvbob Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    George Shirley wrote:
    > On 8/22/2012 5:05 PM, zxcvbob wrote:
    >> I'm eating salsa that I canned 2 years ago, from a USDA recipe that is
    >> similar to yours. I just store them on a shelf in the basement. No
    >> refrigeration needed until they are opened.
    >>
    >> That spaghetti sauce recipe might not be safe for canning, or may need
    >> to be processed in a pressure canner. You need to find a tested recipe
    >> from an authoritative source, like your county extension office or the
    >> Ball Blue Book.
    >>
    >> Bob

    > Was yours canned in a pressure canner Bob, makes all the difference in
    > the world? See my post on the subject.
    >
    > George




    No, it's the USDA recipe for salsa, and it specifies BWB. It has lots
    of vinegar in it (I always substitute bottled lemon juice for half the
    vinegar).

    I have made salsa without vinegar and pressure canned it, but it doesn't
    taste as good -- it needs the acid for balance as much as it does for
    safe canning.

    Bob

  6. #6
    George Shirley Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    On 8/22/2012 6:37 PM, zxcvbob wrote:
    > George Shirley wrote:
    >> On 8/22/2012 5:05 PM, zxcvbob wrote:
    >>> I'm eating salsa that I canned 2 years ago, from a USDA recipe that is
    >>> similar to yours. I just store them on a shelf in the basement. No
    >>> refrigeration needed until they are opened.
    >>>
    >>> That spaghetti sauce recipe might not be safe for canning, or may need
    >>> to be processed in a pressure canner. You need to find a tested recipe
    >>> from an authoritative source, like your county extension office or the
    >>> Ball Blue Book.
    >>>
    >>> Bob

    >> Was yours canned in a pressure canner Bob, makes all the difference in
    >> the world? See my post on the subject.
    >>
    >> George

    >
    >
    >
    > No, it's the USDA recipe for salsa, and it specifies BWB. It has lots
    > of vinegar in it (I always substitute bottled lemon juice for half the
    > vinegar).
    >
    > I have made salsa without vinegar and pressure canned it, but it doesn't
    > taste as good -- it needs the acid for balance as much as it does for
    > safe canning.
    >
    > Bob

    That's also the way I make salsa and my daughter does it the same way
    you do, she likes the "bite" of the lemon juice. I agree with pressure
    canned salsa, I do tomato sauce in the pressure canner when we have
    bumper tomato crops, which is seldom.

  7. #7
    Hell Toupee Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    On 8/22/2012 5:55 PM, George Shirley wrote:
    > On 8/22/2012 2:06 PM, Bunny McElwee wrote:
    >> I just recently canned my first batch of homemade Salsa and
    >> Spaghetti
    >> Sauce. I was wondering, how long can i keep these items and should
    >> they be
    >> kept on the shelf or would I prolong the life of them if I keep them
    >> refrigerated? The recipe I used for the salsa was from Taste of Home
    >> http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB
    >> canned it as
    >> stated in the recipe.
    >>
    >> The Spaghetti Sauce was kind of a combination of many recipes
    >> cooked for
    >> 3 hours, canned and then BWB canned for 40 minutes. Ingredients in
    >> the sauce
    >> are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
    >> Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato
    >> paste, 2 bay
    >> leaf, black pepper, oregano, Italian seasoning (all dried) celery
    >> salt, a
    >> few splashes of red wine vinegar (maybe a tbsp or two), garlic
    >> powder, sugar
    >> (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt,
    >> and I did
    >> cook the veggies sans tomatoes in about 1/4 c olive oil and added it
    >> in when
    >> I added the veggies in. Oh, and the veggies and tomatoes were
    >> pureed, if it
    >> makes a difference. I cooked it all down, simmered for 3 hours then
    >> BWB for
    >> 40 and let sit on the counter overnight.
    >>
    >> All jars from both items are sealed. This is my first time canning
    >> something not veggie or jelly related so I am just wondering what to
    >> expect
    >> from these jars and how much I can make to keep until the next time
    >> I can
    >> make some. Thanks in advance to all of you!
    >>
    >>

    > I think you will be safe with your salsa, the recipe seems to contain
    > enough 5% vinegar for true acidity and your processing time is what
    > the U of GA recommends at their food safety site. Go here for further
    > info:
    > http://nchfp.uga.edu/
    >
    > I'm not sure about your spaghetti sauce though, modern tomatoes are
    > not as acidic as the old time ones


    More correctly, the pH of tomatoes is affected by several variables,
    including variety, growing conditions, and degree of ripeness.
    Contrary to folk wisdom, studies have not consistently shown that old
    tomato varieties have a lower pH than modern varieties.

    "In our study, all varieties had an acceptable pH for canning
    (3.92-4.36) prior to adding and acidifying agents. Statistically the
    heirloom varieties had less acidity than the hybrid variety Celebrity.
    So, in our study the notion that "heirlooms" are more acid than
    "hybrids" did not hold true."
    -- "The Influence of Different Tomato Varieties on Acidity as It
    Relates to Home Canning"
    http://www.joe.org/joe/2010december/rb6.php

    Current recommendations that call for the addition of an acidifier
    such as vinegar, lemon juice, or citric acid to tomato products before
    canning are based on prudence. Since so many factors affect pH levels
    and it is impractical for home canners to test every jar's pH before
    processing, it is simply safer and easier to ensure the product is
    sufficiently acidic by adding an acidifier.



  8. #8
    Bunny McElwee Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    Thank you to all who replied with very helpful information on my canning
    endeavor! I don't post much in this group, even though I've been reading it
    for years, but when I do, you guys always provide the best information. So,
    it looks like my salsa is good (in more ways than one I must say!) and
    should be shelf stable. It's not a huge batch, but it will last me a few
    months anyway. The spaghetti sauce looks like it could be a little more
    complicated than the recipes led me to believe. However, I just went back
    and looked at my notes and found that just before pouring in the boiling
    sauce into the jars, I added 1/2 tbsp of lemon juice (these were pint jars).
    As I stated before, I had looked at a ton of recipes on the internet and
    even in my ball canning book and kind of took the recipe in my own
    direction, while altering the taste to our liking as it cooked. There were
    quite a few recipes out there that made mention of adding the lemon juice to
    the jar just before pouring in the hot sauce and then BWB. So, with this new
    addition of the lemon juice, am I any safer with what I did? Should I keep
    this in the fridge? It only made 5 pints, so it's not like I'm going to be
    keeping it for a year, it'll likely last 2 months around here, at most. Any
    thoughts on this addition to the recipe?



    "Bunny McElwee" <[email protected]> wrote in message
    news:50352dc2$0$44658$c3e8da3$[email protected] eb.com...
    > I just recently canned my first batch of homemade Salsa and Spaghetti
    > Sauce. I was wondering, how long can i keep these items and should they be
    > kept on the shelf or would I prolong the life of them if I keep them
    > refrigerated? The recipe I used for the salsa was from Taste of Home
    > http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it
    > as stated in the recipe.
    >
    > The Spaghetti Sauce was kind of a combination of many recipes cooked
    > for 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the
    > sauce are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red
    > pepper, 2 Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato
    > paste, 2 bay leaf, black pepper, oregano, Italian seasoning (all dried)
    > celery salt, a few splashes of red wine vinegar (maybe a tbsp or two),
    > garlic powder, sugar (about 2/3-3/4 cup for what ended up being 5 pints of
    > sauce) salt, and I did cook the veggies sans tomatoes in about 1/4 c olive
    > oil and added it in when I added the veggies in. Oh, and the veggies and
    > tomatoes were pureed, if it makes a difference. I cooked it all down,
    > simmered for 3 hours then BWB for 40 and let sit on the counter overnight.
    >
    > All jars from both items are sealed. This is my first time canning
    > something not veggie or jelly related so I am just wondering what to
    > expect from these jars and how much I can make to keep until the next time
    > I can make some. Thanks in advance to all of you!
    >




  9. #9
    zxcvbob Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    I would keep the spaghetti sauce in the fridge to be safe. Should be
    fine (unopened) for months that way.

    Bob

    --
    Bunny McElwee wrote:
    > Thank you to all who replied with very helpful information on my canning
    > endeavor! I don't post much in this group, even though I've been reading it
    > for years, but when I do, you guys always provide the best information. So,
    > it looks like my salsa is good (in more ways than one I must say!) and
    > should be shelf stable. It's not a huge batch, but it will last me a few
    > months anyway. The spaghetti sauce looks like it could be a little more
    > complicated than the recipes led me to believe. However, I just went back
    > and looked at my notes and found that just before pouring in the boiling
    > sauce into the jars, I added 1/2 tbsp of lemon juice (these were pint jars).
    > As I stated before, I had looked at a ton of recipes on the internet and
    > even in my ball canning book and kind of took the recipe in my own
    > direction, while altering the taste to our liking as it cooked. There were
    > quite a few recipes out there that made mention of adding the lemon juice to
    > the jar just before pouring in the hot sauce and then BWB. So, with this new
    > addition of the lemon juice, am I any safer with what I did? Should I keep
    > this in the fridge? It only made 5 pints, so it's not like I'm going to be
    > keeping it for a year, it'll likely last 2 months around here, at most. Any
    > thoughts on this addition to the recipe?
    >
    >
    >
    > "Bunny McElwee" <[email protected]> wrote in message
    > news:50352dc2$0$44658$c3e8da3$[email protected] eb.com...
    >
    >> I just recently canned my first batch of homemade Salsa and Spaghetti
    >> Sauce. I was wondering, how long can i keep these items and should they be
    >> kept on the shelf or would I prolong the life of them if I keep them
    >> refrigerated? The recipe I used for the salsa was from Taste of Home
    >> http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it
    >> as stated in the recipe.
    >>
    >> The Spaghetti Sauce was kind of a combination of many recipes cooked
    >> for 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the
    >> sauce are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red
    >> pepper, 2 Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato
    >> paste, 2 bay leaf, black pepper, oregano, Italian seasoning (all dried)
    >> celery salt, a few splashes of red wine vinegar (maybe a tbsp or two),
    >> garlic powder, sugar (about 2/3-3/4 cup for what ended up being 5 pints of
    >> sauce) salt, and I did cook the veggies sans tomatoes in about 1/4 c olive
    >> oil and added it in when I added the veggies in. Oh, and the veggies and
    >> tomatoes were pureed, if it makes a difference. I cooked it all down,
    >> simmered for 3 hours then BWB for 40 and let sit on the counter overnight.
    >>
    >> All jars from both items are sealed. This is my first time canning
    >> something not veggie or jelly related so I am just wondering what to
    >> expect from these jars and how much I can make to keep until the next time
    >> I can make some. Thanks in advance to all of you!
    >>
    >>

    >
    >
    >


  10. #10
    songbird Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    Bunny McElwee wrote:
    ....
    > The Spaghetti Sauce was kind of a combination of many recipes cooked for
    > 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
    > are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
    > Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
    > leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
    > few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
    > (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
    > cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
    > I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
    > makes a difference. I cooked it all down, simmered for 3 hours then BWB for
    > 40 and let sit on the counter overnight.


    looks fine, all your major ingredients are either
    canned already or acidic, plus some vinegar.

    dried spices can be problematic, but cooking
    for 3 hrs in a mostly tomato based sauce is
    likely to do most of them in.


    > All jars from both items are sealed. This is my first time canning
    > something not veggie or jelly related so I am just wondering what to expect
    > from these jars and how much I can make to keep until the next time I can
    > make some. Thanks in advance to all of you!


    if you are unsure with a recipe you can post it
    here before to avoid some worries.


    as for the other comments made about acid and
    tomatoes, it is a good idea to stick to tomatoes
    that you know are consistently acidic enough
    for canning. i avoid any marked "low acid" for
    growing or canning. for the flavor and size
    we've always used mostly beefsteak type plants
    and they have been fine BWB. no water added,
    no acid added. this is for plain tomato chunks,
    plain tomato juice and plain tomato sauce.

    once you start adding other ingredients then
    it gets fun. making a very fine dice cut or
    pureeing is good and then adding some extra
    acid in proportion to the amount of acids that
    the other ingredients will soak up is pretty
    much what any recipe that is safe for BWB will
    need to do.

    dried spices can be problematic and i haven't
    uses a lot of them previously in BWB recipes.
    if i were doing a lot of these types of things
    i would step up to pressure canning to be on
    the safer side.


    songbird

  11. #11
    Melba's Jammin' Guest

    Default Re: Keeping Canned Salsa and Spaghetti Sauce

    In article <50352dc2$0$44658$c3e8da3$[email protected] om>,
    "Bunny McElwee" <[email protected]> wrote:

    > I just recently canned my first batch of homemade Salsa and Spaghetti
    > Sauce. I was wondering, how long can i keep these items and should they be
    > kept on the shelf or would I prolong the life of them if I keep them
    > refrigerated? The recipe I used for the salsa was from Taste of Home
    > http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
    > stated in the recipe.
    >
    > The Spaghetti Sauce was kind of a combination of many recipes cooked for
    > 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
    > are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
    > Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
    > leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
    > few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
    > (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
    > cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
    > I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
    > makes a difference. I cooked it all down, simmered for 3 hours then BWB for
    > 40 and let sit on the counter overnight.
    >
    > All jars from both items are sealed. This is my first time canning
    > something not veggie or jelly related so I am just wondering what to expect
    > from these jars and how much I can make to keep until the next time I can
    > make some. Thanks in advance to all of you!


    I'm not sure what to say, Bunny. I am offering here the recipe for
    'stewed tomatoes' that was developed at the U of MN for safe waterbath
    processing. This is the recipe that I have used for several years in
    competition at the Minnesota State Fair. I follow it to the letter.
    Note the amounts of low acid vegetables (pepper, celery, onion) in
    relation to the amount of prepared tomatoes.

    I think if I were new to the idea, though, I would stick with a tested
    and blessed recipe and make adjustments in the kettle at dinner prep
    time.

    <http://www1.extension.umn.edu/food-s...oes-salsa/toma
    to-mixture/>

    Tomato mixture
    By Carol Ann Burtness, University of Minnesota Extension educator
    Reviewed 2011

    Home canners frequently request recipes for canned mixtures of tomatoes,
    celery, peppers and onions. University of Minnesota Extension developed
    the following recipe for a tomato mixture and was reviewed by the
    National Center for Home Food Preservation. The recipe is great for
    stews, soups, and Minnesota "hotdishes".

    If the ingredient proportions of the following recipe are followed very
    carefully, the tomato mixture may be safely canned using the following
    recommended boiling water bath process method.

    IMPORTANT: DO NOT INCREASE the amount of pepper, onion or celery from
    what is stated in the recipe. DO NOT USE tomatoes that are soft,
    overripe, decayed, or tomatoes harvested from dead or frost-killed vines.

    Minnesota Tomato Mixture
    Yield: 6-7 pints

    Ingredients
    12 cups tomatoes, peeled and quartered
    1/2 cup chopped pepper
    1 cup chopped celery
    3 teaspoons salt
    1/2 cup chopped onion
    Bottled lemon juice or citric acid

    Procedure
    1. Wash tomatoes, remove stems and cores. Peel and quarter tomatoes.
    2. Wash peppers, celery and onions. Chop.
    3. Combine tomatoes and vegetables together and simmer for 10 minutes.
    4. Do not use tomatoes that are soft, overripe, decayed, or tomatoes
    harvested from dead or frost-killed vines.
    5. To clean, hot canning jars, add 1/4 teaspoon citric acid or 1
    tablespoon bottled lemon juice to each pint jar; add 1/2 teaspoon citric
    acid or 2 tablespoons bottled lemon juice to each quart jar.
    6. Add tomato mixture to the jars, leaving 1/2-inch headspace. Remove
    excess air from the jar by running a spatula or bubble-freer between the
    mixture and the side of the jar.
    7. Wipe jar rims, and cap with properly pretreated two-piece canning
    lids and process (see below). For 6-7 quarts, double the recipe and
    process.

    Recommended Process
    Boiling water bath
    Pints, 40 minutes
    Quarts, 50 minutes


    --
    Barb,
    http://www.barbschaller.com, as of June 6, 2012

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