Re-using a pasta sauce jar?
pkramer60
15 years ago
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ruthieg__tx
15 years agolast modified: 9 years agotclynx
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Pasta sauce...is it practical?
Comments (29)I tried canning this year for the first time and decided it was very hot work indeed.:) Since I have a chest freezer that I never used, I decided to try that, and I have been making roasted tomato sauce in the oven and then freezing it. I can fit four pans in there, and I use all the different tomatoes I grow. Only one of them is a paste type. The stuff tastes incredibly good and makes the house smell good too. I do basically what molanic describes. I grew up eating homemade pasta sauce that slow cooked on top of the stove all day, and I think the roasted sauce is just as good and it's less work. Plus it is easy to freeze with no worries about modifying the recipe to suit canning rules. You get a lot more of a result when you process the skins along with the pulp also, and I do not find it causes any bitterness at all. I decided to confine my canning to low-risk stuff like fruit preserves. I do think it is a good point that canned foods last longer. I think freezing ends up embodying more energy, but to my mind, frozen food generally tastes better than canned. I don't like things too cooked. Except oven-roasted tomatoes! I had no idea that the electricity in Detroit was so undependable. When I lived in south Florida, it regularly would go out for the course of a day, but never for days at a time. I can't imagine what those poor folks in Galveston are going to do with no electricity for a MONTH....See MoreCanning Recipe for tomatoes - Chunky basil pasta sauce
Comments (8)Thanks for the review on this recipe. I like to hear feedback from people on what is really good, and those not so good, too. Here it is in the high 90's to low 100's. Burning hot. I do not like this !! My pimentos do, though, and so do my tomatoes. Still none ripe,but should be soon. Had to buy a new fridge and new freezer this week ! One expensive week. My freeze has things icy, but not frozen hard. I get the new one tomorrow. The old fridge was freezing my tea, water, and milk. But, it would not make ice in the ice maker. Got disgusted with the problems so went and just spent a ton of money and got them !! Love the new fridge. French doors on top. Really easy to get things in and out of. Just lovely. Ice and water in the door....See MoreCan you recommend a well-seasoned pasta sauce canning recipe?
Comments (23)Bulk foods has the tomato powder in many amounts, as well as the calcium chloride, citric, dried soup greens, and so many old timey candies, granolas, dried fruits.. etc... I love their sugarless turtles, caramel, pecans, and chocolate. All kinds of stuff there, and the tomato power is free flowing. I keep it in the fridge, as it can darken a bit if left out a long time. Also get a lot of other stuff like starch, powdered eggs and whites and all sorts of goodies. Where else are youb going to find Japanese style peanuts. These are coated with a sslightly sweet/salty soy, and are hard to stop eating. Remember Mary Janes and maple nuts, Kits, rock candy, 2 1/4 inch jaw breakers! You wil go nuts! (pardon the pun) Your right Zabby.. For dried garlic and onion in tomato sauces I tried a dried, sliced, roasted garlic from somewhere, but it was unpleasant tasting . I use the dried minced and granulated stuff , even sweet pepper flakes and because its dry it soaks up the tomato liquids as well as absorbing the necessary acid. Has never failed me yet.. Garlic, is perfectly safe to can by itself is its pickled in a vinegar salt brine. Like eating peanuts, you just can stop ourself., I used to make quart jars for a friend who would go through a jar in a couple of weeks, and used it in almost everything. Placs like Costco and BJ's used to carry the granulated onions and garlic and smome minced. But both seem to now only offer powders (which clump!) and chopped. Here's my favorite source for these now. Used to also get stuff from the Ingredient Store for many years, but the original owner has recently passed away, just 2 weeks after we had a nice converastion about his efforts in the food industry for 50 years. His kids are running the business for now, but are just too busy to effectivly run it with as many selections of items. Its still the ONLY place I can find the modified food starch called FREEZER FLOW, which is even more stable once cooked and frozen and refrozen if needed. Freezer Flow's nicest property is it will still hold up better to high acid foods and freezing that tend to break down a little in Clear Gel. The same people make FAB marinades, for beef, pork and poultry. These mixes are added to water and injected or marinated. Some of the secret recipes of BBQ people use it. Then there is the '11 herbs and spices', which is about as close to KFC as you can get. Unless the Prudhomme stuff is cheap at a local Christmass tree shop, I just use what I like. Big jars of italian seasoning, dried peppers and onion, basil, garlic, rosemary, thyme, oregano, savory and a few others. Goes well with almost any italian things, inlcuding adding to bread dough, and pizza doughs. Nothing like crusty bread for dipping in an olive oil and balsamic vinegar with herbs added.. Don't get me started!! Here is a link that might be useful: Bulk foods...See Moremrs wages pasta sauce
Comments (6)I'm sorry but you can't safely increase the jar size in any recipe. You'd just be guessing at the processing time. Smaller jars done for the same recommended times yes, larger ones no. We use Mrs. Wages sauce mixes here sometimes and the reason for restricting it to pints is the amount of citric acid included in the mix - the amount is for pint sized jars only - so long term stability couldn't be guaranteed. Can it in pints and then just open 2 jars when you need it. ;) Dave...See Moreksrogers
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