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Old 04-08-2008, 07:25 AM   #31
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Quote:
Originally Posted by AMSeccia View Post
Tomato sauce is definitely a high acidity food.
Excellent!!

Thanks
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Old 04-08-2008, 10:08 AM   #32
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NO, NO, NO, NO, NO.

You CANNOT assume that tomato based sauces are high acid. Some tomatoes are low acid themselves, and if you add additional ingredients, like peppers/onions/meat, you change the acidity.

Please, please, please, for the sake of your health, find yourself a Ball Blue Book, and follow the instructions to the letter.

(I do have a little authority on this subject. I have canned for 30 years, and I work for Extension, so I have been advising folks on canning practices for 5 years now.)
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Old 04-08-2008, 03:55 PM   #33
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Please, please, please, for the sake of your health, find yourself a Ball Blue Book, and follow the instructions to the letter.
AMEN!

Please heed sparrowgrass's advice. My Ball Blue Book is almost in tatters I've had it so long and I would never think of straying from the information given therein.

It's just not worth getting a case of the "nasties" by taking shortcuts.
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Old 04-08-2008, 07:35 PM   #34
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Quote:
Originally Posted by petey View Post
Would you consider tomato sauce to be a high acidity food?
Yes, if you have an ulcer (oral or stomach), gastric reflux disease, are doing prolonged (more than 5 minutes) cooking in uncoated aluminum, or are storing in aluminum or a dish covered with aluminum foil - but NOT in terms of canning! Even without being diluted by other ingredients - there is no guarantee the sauce is safe for canning (either by water-canning or pressure-canning) without acidification.

IMHO - anyone who wants to can anything needs a copy of the Ball Blue Book of Preservation (usually just called the Ball Blue Book). The Ball canning books have been the bible for home canners since 1909.

Ball has a newer book - Ball Complete Book of Preserving you might want to also pick up ... but, IMHO, it would be in addition to the basic Ball Blue Book.

If you want to find some proven information online - definately spend some time at the National Center for Home Food Preservation. I'm surprised sparrowgrass didn't mention this site.

Now, before you, or someone else, asks (again):

NO - you CAN NOT use a pressure cooker for pressure canning! Why? Because of not only size but also the way they are made. You can pressure cook in most pressure canners - if they are designed for dual use these are usually called pressure canner/cookers.






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Old 04-08-2008, 08:45 PM   #35
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Originally Posted by sparrowgrass View Post
NO, NO, NO, NO, NO.

You CANNOT assume that tomato based sauces are high acid. Some tomatoes are low acid themselves, and if you add additional ingredients, like peppers/onions/meat, you change the acidity.

Please, please, please, for the sake of your health, find yourself a Ball Blue Book, and follow the instructions to the letter.
I tend to agree. I live in Southern California and I've learned that tomatoes grown here are NOT high acid and often needs additional acidity for canning.

Makes me wonder if that's why we have Anaheim Chili Peppers that aren't as hot because they are grown here.

We are apparently wimps.
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Old 04-08-2008, 09:24 PM   #36
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Ok, I promise to end this thread of a million questions on canning.

But not without making you watch this video
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Old 04-08-2008, 11:24 PM   #37
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I loved it! ROFL the whole time. What a production line. And that water bath process! They did all the right things, but a food inspector would probably have a coronary!

And I really loved their compost hole for the bad tomatoes.
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Old 04-09-2008, 01:12 AM   #38
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I have to apologize, I didn't even pay attention to which forum I answered that question. I was thinking acidity in cookware and of course my tender stummy. It didn't even occur to me that the acidity question was in reference to the processing of tomatoes and I KNOW BETTER (slaps self). Sorry to anybody I scared silly and even moreso to anybody who may have been misled.

Lesson learned, stay out of forums when suffering migraine!
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Old 04-09-2008, 05:46 AM   #39
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I loved it! ROFL the whole time. What a production line. And that water bath process! They did all the right things, but a food inspector would probably have a coronary!

And I really loved their compost hole for the bad tomatoes.

Yeah, that was quite funny wasnt it?

It was like watching the little rascals make tomato sauce.

Now that i'm thinking about it....I'm wondering how many flies made their way into those jars?
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Old 04-09-2008, 11:56 AM   #40
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Sparrowgrass didn't mention that web site because she was in a hurry, and didn't have time to find the link.

Being an Extension specialist, it is usually my first go-to.

Katie, if your Blue Book is in tatters, it may be time for a new one. Some recomendations have changed over the years.
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