Is it OK to give cats canned sardines in tomato sauce?
pranjal
17 years ago
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laurief_gw
17 years agocynthia_gw
17 years agoRelated Discussions
Lemon Juice in Tomato Sauce
Comments (9)There are several recipes for tomato sauce in the Ball Blue Book and in the Ball Complete Book as well as recipes on the Ball website. So I can't tell which one of them you used based on those ingredients. I don't find one off hand that calls for only 15 lbs. of tomatoes. But given the source, assuming you followed it to the letter with the exception of the lemon juice, than all I can tell you is that some wouldn't worry about it and the choice is yours. 15 lbs. can't make much sauce so personally I'd just stick the jars in the fridge and plan on using it tomorrow night for supper. Make a big pot of spaghetti. It isn't a question of them going bad. It is a question of it being safe to eat after sitting on the shelf. Acidity doesn't remain stable over time on the shelf so this isn't shelf storage safe. Plus this time of year, store bought tomatoes don't make very good sauce anyway as you have discovered. And it definitely isn't sufficiently acidic, especially with the garlic and the onions added, to be safe for gift giving. Please don't. It's best to stick with high acid foods like fruits, jams and jellies, and relishes when it comes to gift giving. That way you know they are safe to give. Dave PS: Sour only equates to acidity on our taste bus, not in the canning jar....See MoreBall Basil Garlic Tomato sauce recipe
Comments (13)Thanks for the replies Carol and Dave, you are making this a lot clearer to me. And as for canning just plain sauce, I may actually do that, Dave. At one point I was planning on purchasing a pressure canner just to can the marinara sauce, but I don't think I am ready for that expense just for one thing, so I was looking for a recipe that I would like. I really like a sauce with tons of garlic (can't do that in a WB), and tons of mushrooms (also- can't do as much as I would like) and basil and wine. I didnt know the basil would make it bitter, so that probably isnt going to work either. So, I may just be best off doing a plain tomato sauce. I am just going thru the same process that most people go through when they are new to canning and first learning the rules. There just isnt a lot of room for creativity because if you get too creative you give someone (or yourself) botulism. Kind of a downer, but everyone probably experiences it. But I really appreciate all of your wisdom and for helping me to stay safe. Thanks again. Kim...See MoreOK...you tomato canning folks..
Comments (5)I found this information from pickyourown.org Frequently Asked Questions about Canning Tomatoes Why do my tomatoes separate from the liquid? Scenario 1 - liquid at the top and solids at the bottom Home canned tomatoes, tomato juice, and tomato sauces with liquid at the top and solids at the bottom is quite normal. It only reflects that the juice was made prior to heating. For example, the tomatoes were chopped, run through the steamer, sieve, or food mill while still raw and prior to heating. As soon as they are chopped or crushed, enzymes start to break down the pectin that helps to hold tomato cells together. The enzyme that causes separation is activated by exposure to air and inactivated by heat. In commercial production, tomatoes are flash heated nearly to boiling in a matter of seconds, using equipment not available to consumers. Because the pectin holding tomato cells together is not exposed to air when cold, it remains intact, and a thick bodied, homogeneous juice is produced. The solution is to leave tomatoes whole or in large chunks (do not chop). Heat before chopping or juicing to minimize the separation. The best way to do that at home is to heat quartered tomatoes quickly to boiling temperatures WHILE crushing. You can also heat the blanched, peeled whole tomatoes in the microwave, then crush them! Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after all tomatoes are added, before juicing. If you are not concerned about juice separating, simply slice or quarter tomatoes into a large saucepan. Crush, heat and simmer for 5 minutes before juicing. Scenario 2 - liquid at the bottom and solids at the top What about the reverse: liquid at the bottom and solids at the top? That indicates too much preheating (more than 5 minutes). Pectin breaks down when it is overheated; then separation results. If separation occurs, just shake the jar before opening....See MoreTomato sauce process
Comments (4)Thank you everyone. Dave, I was looking at both the NCHFP and Ball, both sources listed the acidification as you stated. I did it kind of backwards by straining my tomatoes before cooking them down, seemed it would be easier and wouldn't affect my end result. BTW, Do you prefer your tomato sauce water bath canned or preasure canned? Macybaby, thanks for the clarification on why the weight is less and your preference on the end product. Next week I will be canning tomatoes, not sauce :). Now I need to decide which recipe to use, I'm inclined to think canned in their own juice ( recipe from Ball) would be best :). Any favorites? Thanks again! Michele...See Morepranjal
17 years agooakleif
17 years agoRatherbgardening
17 years agoYvonne Read
3 years agogrowllltigerrr
3 years ago
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