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Old 07-24-2012, 02:51 PM   #1
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Freezing/Canning

What are the recommendations and concerns about freezing tomato sauce in batches then thawing for canning?
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Old 07-24-2012, 03:17 PM   #2
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I should think it would be fine, particularily if you reheat it prior to jarring.

Are you using a water bath or a pressure canner, Frank?
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Old 07-24-2012, 03:21 PM   #3
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I had planned on thawing in the fridge, at least for a while then adding it to the pot of sauce I still need to make (I just picked another bag of 'maters).

I am good with either, though I personally prefer the pressure canning thing.
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Old 07-24-2012, 03:28 PM   #4
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Then I think it should work. I would bring it to a boil, after thawing, in the "new" sauce. Then can away!
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Old 07-24-2012, 03:29 PM   #5
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I don't think there are any issues. Although I don't can, I do freeze sauce and have found it as good as not frozen sauce.
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Old 07-24-2012, 04:57 PM   #6
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I don't mind freezing, except for not having enough room for it all in our freezer and the tomato crop is starting to ramp up.
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Old 07-24-2012, 05:17 PM   #7
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I've never done this....... (I dehydrate them).........but they say you can wash them and freeze them whole. When you thaw them, the peel comes right off (no blanching needed). Then you can make sauce and can during the cooler weather.
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Old 07-24-2012, 05:47 PM   #8
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Quote:
Originally Posted by Dawgluver View Post
Then I think it should work. I would bring it to a boil, after thawing, in the "new" sauce. Then can away!
+1

As long as you bring it to the boil for one minute you should be fine.
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