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Bovine Scatologist
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We bought a pressure cooker this Spring, because last Summer we made tomato sauce, and with a boiling water bath, you need to add a bunch of acid (lemon juice, vinegar, etc) in order to prevent spoiling or bacteria. We did not like the taste too much.

We now have a good 20 pounds of tomatoes and want to CAN IT, not freeze it. I know the ingredients are not that big of a deal, but the process and canning is.

I was thinking a mix the basic:

Tomatoes
garlic
onion
basil
a little oregano
maybe a little rosemary
a little sugar
salt and pepper


I need a trusted pressure canning, low acid recipe.

:D
 

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Processing time is what is important, and depends if there is meat or not in there. My sauce has meat in it so I'll use the processing times at the bottom of here (ignoring the recipe)..

I make my sauce as I usually would, then process quarts 70 minutes @ 10 lbs.

http://www.gopresto.com/recipes/canning/fruits.php
 

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Bovine Scatologist
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Discussion Starter #3
thanks Seth.
 

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Ive been doing water bath for my tomatoes for a few years now, i was paranoid about adding enough acid at first, then i talked to some old timers that have been canning longer than Ive been around and they all said don't worry to much with tomatoes, there is enough acid in them.
so i put about 2 tablespoons of lemon juice in a quart and 1 in a pint.
after they cool the next day i take the rings off, that way if they spoil ill know it.
but i do want a pressure canner to do low acid foods
 
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