Tomato sauce in boxes?
4 years ago
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Why is my tomato sauce wangy?
Comments (14)Thanks everyone for the suggestions. I apologize I guess wangy is an Indiana term. My description would be very tart and acidic. I have this problem with my tomato juice and sauce. Would you add sugar to the tomato juice also? I've been looking to see what I am missing and the only thing I have found would be the sugar. Would carrots do the trick? I plan on canning lots of tomato juice this summer and would love to make sauce but I am tired of the results after so much work! What's really bad is I am not a novice at canning or at least I don't think I am. I've been at it for about 10 years. I have a large garden (60 X 100') and grow lots of stuff but was so beat down yesterday about this sauce I feel like not even trying anymore. However, I am obsessed with growing vegetables so this will be short lived. I hope that description helps. Does anyone have a good tomato sauce recipe they would be willing to share?...See MoreCan you can tomato or spaghetti sauce using commercial tomatoes?
Comments (3)Sure you "can" but it isn't recommended or encouraged. The question comes up now and then and as a general guideline, re-canning any commercially canned product is not recommended. This is because they contain additives and stabilizers, because the double processing markedly reduces the flavor and quality, and it is a really inefficient use of your time and the energy used for processing given the end result. Your choice, but it would be far better to buy the large cans, parcel them up and freeze them. Dave...See MoreTomato paste with tomatoes or tomato sauce
Comments (7)mustangs - For relatively small amounts (1-cup or less), store your tomato powder in a dry environment - either vacuum-sealed or in a refrigerator (refrigerators are dry due to the frost-free feature). I keep a user-friendly amount in a pint jar in the refrigerator with some moisture absorbers in it (recycled from supplements we take) to keep it from clumping. When I open a #10 can of tomato powder I keep it free-flowing in a vacuum-sealed canning jar/s, FoodSaver canister, or some other container that can be sealed with a FoodSaver Universal Lid. I like to use the Universal Lids when I move food from long-term storage to the pantry, especially things I get in-and-out of frequently. -Grainlady...See MoreLOOKING for: Tomato sauce recipe w/ garden tomatoes
Comments (12)I usually can this one but it can be frozen too. It's from the "Complete Book of Small-Batch Preserving." I've taken out one clove of garlic and added a teaspoon of crushed red pepper for zip. Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups"...See More- 4 years ago
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