Personally, I can most vegetables in a pressure canner at 15 psi. The reasons why I do this for tomatoes, too, is that the degree acidity of some varieties is an unreliable suppressor of Botulinum spore germination. The spores are "killed" at 240 deg.F. 10 psi produces just 240 at sea level. 15 psi produces 250 deg. F. at sea level thus giving me an extra margin of safety. I also boil sauce for 10 min prior to using just in case to denature any botulinum toxin that may have been produced.
I have been trying to can butter without much success. Could someone tell me how this can be done? I like nothing more than a jar of canned butter for dinner in the middle of winter Yum Yum. In the morning I like to pour it on my cereal and in my coffee before work.
@shakaama It depends where you live in the US. In the north, tomatoes are coming in hot and heavy right now. In warmer parts of the country they have been coming in for a couple of months now.
Can this process be used safely with other types of sauce like marinara, salsa, etc.? Also, with other sauces that use sugar to bring down the acidity of the tomatoes, is this method of jarring/canning still safe? How do you know if there is proper suction in the jar? Thanks for the help, I've never canned anything before.
Thanks this is great what if I don't have a jar with a normal cover not the 2 pieces (the lid and the ring). does this still work ? otherwise where I can get those ? Thanks again
i let the water come up about 2-3" from the bottom of the jar. Remember, steam is hotter than water so you just want to create a steam bath for them. I sometimes just turn off the heat, uncover the pot and let it cool right there.
how much water do we put jars into? is it supposed to cover jar? under or over a bit? and then, when you say let it sit, does that mean take out of boiling water and we should hear a 'pop' soon after?
anyone who wants to know more about home-canning may also find the book "Canning & Preserving for Dummies" useful. it teaches how to make your own jams and jellies, canned veggies, and dried snacks. How to tell the acidity level of the food pick etc
Tomatoes are very acidic so it is not necessary to use a pressure cooker. However if you wanted to keep the sauce for more than two years, you would want to use a pressure cooker or a steam bath. Hope this helps!
The heat is important to kill bacteria.
growingwisdom 11 months ago
do your really have to boil it in hot water?
robbieirish 1 year ago
Personally, I can most vegetables in a pressure canner at 15 psi. The reasons why I do this for tomatoes, too, is that the degree acidity of some varieties is an unreliable suppressor of Botulinum spore germination. The spores are "killed" at 240 deg.F. 10 psi produces just 240 at sea level. 15 psi produces 250 deg. F. at sea level thus giving me an extra margin of safety. I also boil sauce for 10 min prior to using just in case to denature any botulinum toxin that may have been produced.
wholeNwon 1 year ago
I have been trying to can butter without much success. Could someone tell me how this can be done? I like nothing more than a jar of canned butter for dinner in the middle of winter Yum Yum. In the morning I like to pour it on my cereal and in my coffee before work.
copperturtle 1 year ago
when are tomatoes in season in usa?
shakaama 1 year ago
@shakaama It depends where you live in the US. In the north, tomatoes are coming in hot and heavy right now. In warmer parts of the country they have been coming in for a couple of months now.
scruffymeigs 1 year ago
Thanks for the lesson...very well done!
TheVittleVlog 1 year ago
Can this process be used safely with other types of sauce like marinara, salsa, etc.? Also, with other sauces that use sugar to bring down the acidity of the tomatoes, is this method of jarring/canning still safe? How do you know if there is proper suction in the jar? Thanks for the help, I've never canned anything before.
Meeger013 2 years ago
Thanks this is great what if I don't have a jar with a normal cover not the 2 pieces (the lid and the ring). does this still work ? otherwise where I can get those ? Thanks again
qatarimom 2 years ago
i let the water come up about 2-3" from the bottom of the jar. Remember, steam is hotter than water so you just want to create a steam bath for them. I sometimes just turn off the heat, uncover the pot and let it cool right there.
growingwisdom 2 years ago
how much water do we put jars into? is it supposed to cover jar? under or over a bit? and then, when you say let it sit, does that mean take out of boiling water and we should hear a 'pop' soon after?
bellabee112 2 years ago
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anyone who wants to know more about home-canning may also find the book "Canning & Preserving for Dummies" useful. it teaches how to make your own jams and jellies, canned veggies, and dried snacks. How to tell the acidity level of the food pick etc
selfservingbooks (.) com/dummies/Canning+%26+Preserving+for+Dummies/193
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aja978 3 years ago
Tomatoes are very acidic so it is not necessary to use a pressure cooker. However if you wanted to keep the sauce for more than two years, you would want to use a pressure cooker or a steam bath. Hope this helps!
aclusucks 3 years ago