"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-15-2019, 03:28 AM   #1
Assistant Cook
 
Join Date: Sep 2019
Location: London
Posts: 2
ISO help w/canning homemade sauce

Hi everyone!

New to the website because I wanted to get to grips with preserving and canning.

First things first, I have a tomato sauce recipe that I want to make a batch of to preserve without freezing. It contains the standard of onion, garlic, tomatoes, carrots and some herbs.

Can I just cook this and then jar it up and boil the can until itís sealed and then keep it until I want it?

Hope youíre able to help and steer me in the right direction!

Jack 😃

__________________

Jackharmsworth is offline   Reply With Quote
Old 09-15-2019, 04:46 AM   #2
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 669
I think you will get the usuall reply from this group which is generally, " Stop! Don't do it!"


If you are talking about "Shelf Stable" canning/ Bottling for your cuppboard, you need to Know What You are doing...


I always want to ask when these quearries come up, "why not just Freeze your sauce?!"


it is sooo much more simple..


And Safe!


Eric, Austin Tx,
__________________

giggler is offline   Reply With Quote
Old 09-15-2019, 07:10 AM   #3
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,448
Wish I could help Jack, and Welcome to DC.
I understand wanting to shelf something instead of freezing. My freezers are about to explode if I put one more thing in there.

BUT...

There are certain rules for canning that must be observed to prevent botulism. Water baths must contain a balance of acidity/salt/sugar to preserve. You need to look up individual recipes to find out what they are. I can't help you with that. Pressure canning also has various pressures and timing and again I can't help you.

I'm sure someone here will be able to help guide you.
Welcome again!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 09-15-2019, 07:51 AM   #4
Assistant Cook
 
Join Date: Jun 2019
Location: New England
Posts: 19
Home canning of tomato products can be tricky and care must be taken to prevent botulism. There is a process of sterilizing jars, boiling products, sealing and handling that must be followed. Acidity of tomato varieties vary and pressure canning is the only recommended method of canning low acid foods. I have always pressure canned any tomatoes or tomato products. Actually, the only items I water bath (or as you refer to it as boil) are relishes, pickles, jams and jellies. I have included a great link below to the USDA Guides. There are several links on this USDA Home page covering all aspects of canning. The link for tomato and tomato products has a recipe focusing on Tomato Sauce and it calls for pressure canning.



https://nchfp.uga.edu/how/can_home.html



Canning can be time consuming as well as a very expensive process to do it properly and safely. Perhaps this year freezing might be a better choice for you.
eparys is offline   Reply With Quote
Old 09-15-2019, 10:27 AM   #5
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 943
Welcome to the forum, Jack!

I can't add much to what the others have said - I wouldn't do it either! I'm another that only cans things like pickles - the rest goes in the freezer. Making a sauce with that many other non-acid ingredients added to the tomatoes, a lot of acid will need to be added to make it safe to process in just a water bath. Even pure tomato products often needs some acid added - you'll find some threads about this on the forum. If you are going to can a lot of things like this, you might want to think about investing in a pressure cooker.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 09-15-2019, 12:49 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,171
Quote:
Originally Posted by pepperhead212 View Post
Welcome to the forum, Jack!

I can't add much to what the others have said - I wouldn't do it either! I'm another that only cans things like pickles - the rest goes in the freezer. Making a sauce with that many other non-acid ingredients added to the tomatoes, a lot of acid will need to be added to make it safe to process in just a water bath. Even pure tomato products often needs some acid added - you'll find some threads about this on the forum. If you are going to can a lot of things like this, you might want to think about investing in a pressure cooker.
Quote:
Originally Posted by pepperhead212 View Post
If you are going to can a lot of things like this, you might want to think about investing in a pressure cooker.
Just wanted to clarify that you need a pressure *canner* to safely can low-acid foods, not a pressure *cooker.*

https://www.healthycanning.com/press...ssure-canners/
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-15-2019, 03:32 PM   #7
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,448
Quote:
Originally Posted by GotGarlic View Post
Just wanted to clarify that you need a pressure *canner* to safely can low-acid foods, not a pressure *cooker.*

https://www.healthycanning.com/press...ssure-canners/
Yes, be sure to read the link. I did not know the difference until GG pointed it out to me. I mean I knew there were different pressure cookers but not how they related to "canning".
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 09-15-2019, 04:07 PM   #8
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 943
Quote:
Originally Posted by GotGarlic View Post
Just wanted to clarify that you need a pressure *canner* to safely can low-acid foods, not a pressure *cooker.*

https://www.healthycanning.com/press...ssure-canners/
My mistake - I don't have a pressure canner, and I'm so used to writing pressure cooker, that came out! The only thing that I can are pickled things, so I'm no expert - most of my vegetables go into the freezer.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 09-15-2019, 06:57 PM   #9
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,156
My ex-DH and I canned a LOT of tomatoes, but we always froze the sauce. We had all the equipment, but it was just so much easier to freeze the sauce. Other than tomatoes, sauerkraut, and pickles, we froze everything. Granted, we had several (8 freezers). We keep all the beef in one, all the beans, corn, sauce, cabbage, zucchini, eggplant, peas, okra in another, etc. We also had a 3+ acre garden.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-15-2019, 07:09 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,171
The OP is in England, where people typically have smaller kitchens and less freezer space than Americans are accustomed to, so we should keep that in mind when we respond.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-15-2019, 07:12 PM   #11
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 943
CWS I was wondering why you would have 8 freezers, until I got to the 3+ acre garden thing!

I've always been one for freezing, even before MVs made thawing and reheating easy, and Foodsavers helped things last so long.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 09-15-2019, 07:27 PM   #12
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,156
Quote:
Originally Posted by pepperhead212 View Post
CWS I was wondering why you would have 8 freezers, until I got to the 3+ acre garden thing!

I've always been one for freezing, even before MVs made thawing and reheating easy, and Foodsavers helped things last so long.
You joined DC after the ex-DH and I got divorced so you didn't get to hear about all the gardening we did. And the chickens. Miss it. Now I change my Mom's diapers, try not to fight with the KN, and eek out a few tomatoes, beans, and peppers in Northern MN. And feel as if I am in a time warp--living in my parents' basement, different house, but that's where I lived until I was 18, cooking as if we are living in the '70s. The Brady Bunch...wishing for my life in rural Ottawa, Ontario. This too shall pass.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-16-2019, 03:09 AM   #13
Assistant Cook
 
Join Date: Sep 2019
Location: London
Posts: 2
Quote:
Originally Posted by GotGarlic View Post
The OP is in England, where people typically have smaller kitchens and less freezer space than Americans are accustomed to, so we should keep that in mind when we respond.
Thank you everyone for the help.

Got Garlic is right and I only have a small garden and kitchen and the large freezer I have is used primarily for meat so I didnít want it filled with sauces!

I think itís safe to say I wonít be able to Can/Jar this sauce and will have to make fresh.

Appreciate the help though.

Best, Jack ☺️
Jackharmsworth is offline   Reply With Quote
Old 09-16-2019, 05:37 AM   #14
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,156
Quote:
Originally Posted by Jackharmsworth View Post
Thank you everyone for the help.

Got Garlic is right and I only have a small garden and kitchen and the large freezer I have is used primarily for meat so I didnít want it filled with sauces!

I think itís safe to say I wonít be able to Can/Jar this sauce and will have to make fresh.

Appreciate the help though.

Best, Jack ☺️
Now that you have joined DC, please stick around! And welcome to DC.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
canning, homemade, sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×