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preserving roasted tomatoe, eggplant,onion, pepper sauce question

11 years ago

Hi, I can my own tomatoes and jellies, and pickled recipes.

I use a water bath canner with most of my tomato and jelly and pickled recipes, but a pressure canner with recipes calling for mixed veggies and meat.

My question is how long do you suggest processing my Roasted tomato,eggplant sauce which also contains roasted onions, peppers, garlic and fresh basil, oregano and parsley, salt & pepper in quart jars in a pressure canner and at what weight?

And/or would it be better to freeze it which I think should be good for at least 6 months?

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Comments (4)

digdirt2
11 years ago
This is your own made-up recipe? Or is it a tested recipe from one of the approved canning recipe sources?

If it your own recipe then not only would it violate the first rule of safety in home canning - that you cannot make up your own recipes - but canning it would be considered unsafe to do per the accepted guidelines. Not only do you not know the pH or the density of it but the pressure canning processing time would just be a guess.

Weight used is determined by your altitude, not the ingredients. Time is determined by the ingredients, the pH, and the density of the food.

If this is a tested and approved recipe then the proper processing time would have been provided for you.

Otherwise canning this is something you do at your own risk and, since it is a low-acid vegetable mixture, with all those other unknowns it is a very risky thing to try to can.

Freeze it.

Dave
faithlikepotatos
11 years ago
I preserve my tomatoes and eggplant recipes all the time. Create and can, and enjoy in winter days. I don't use pressure canner, unless I can meat. I water bath all my veggies and creations from it. My Mom did it, so did my Grandma. If not sure, don't can. When I am not sure, I add a tbsp of vinegar or lemon juice before I screw the lid on. Happy canning! P.S. I never lost a can to spoilage and I keep everything super clean and hot when canning.
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When I blended the roasted ingredients with the remaining ones, the consistency was just what I wanted. So, the herbs, wine, vinegar, (and the parts of the scallions that were greener) didn't even get cooked. They just got pureed together into almost exactly the sauce I have been yearning to can! So I will once again plague you all with questions before I take a break from the forum for a few days of not-canning, followed by a tiny vacation. I didn't have as many tomatoes as I thought, so I cut the recipe down to a fourth! I didn't process the ONE PINT that resulted :-) but is there a reason I couldn't have? In other words, wouldn't the 35 minutes of processing (40 for quarts) sufficiently "cook" anything that needs to be cooked for safety's sake? Next time I plan to de-glaze the roasting pan with the wine to get more of the caramelized essence into the sauce. As a result it will evaporate a lot of the alcohol in an instant. Last question - at least until next week - I think it would be safe to add some garlic POWDER and omit the sugar. Would one of the experts be kind enough to confirm that?
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Use more of the fresh herbs compared to dried, as they are more concentrated. If you plan to add basil, use only a couple of whole fresh leaves in each jar and not cut up. This way you and remove them once its opened, and you add fresh basil to the finished cooked sauce. To roast tomatoes, there are two methods, the first is they get roasted whole and the skins just fall off so you remove them. Then you can cook down the liquid in the oven or on the stove in a big pot, and strain if you don't want the seeds. The other option is to use a a food strainer like the VIllaware and it takes out all the skins and seeds beforehand. Then roast the liquid thats left in the oven, in a large flat pan to thicken it some.
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I'm sorry, Barb, but this isn't suitable for canning. It has olive oil and olives, plus the onion, corn and garlic are low-acid ingredients. Even if some of the most "questionable" elements were deleted (like the olives), it would require extensive testing to arrive at any sort of safe pressure-canning time and that's unlikely because Extension resources are limited. Carol
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readinglady
11 years ago
That doesn't mean what you're doing is without risk. It means you've been lucky so far.

One family's experience is too small a statistical sample to draw meaningful conclusions as to the relative safety of a process.

It only takes once, and it could be the next jar you pull off the shelf.

But it's totally up to you.

Since you're inquiring about a roasted sauce (with oil? or not) you're describing what's probably quite a dense low-acid mixture. I've had good luck freezing a similar blend in a jelly roll pan to form a thin even layer and then once frozen, cutting into large quart-size squares (approximately) and vacuum-sealing. It lasts very well that way, easily until next season.

Carol
digdirt2
11 years ago
I preserve my tomatoes and eggplant recipes all the time. Create and can, and enjoy in winter days. I don't use pressure canner, unless I can meat. I water bath all my veggies and creations from it. My Mom did it, so did my Grandma. If not sure, don't can. When I am not sure, I add a tbsp of vinegar or lemon juice before I screw the lid on. Happy canning! P.S. I never lost a can to spoilage and I keep everything super clean and hot when canning.

Your choice. Your risk to take. But it is irresponsible, in light of all the information available, to advocate such hazardous methods to others.

May your luck continue.

Dave

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