Age-old debate: Pastes vs Slicers for Canning

gardengalrn · May 10, 2008

I started to hijack Jennifer's thread in the Discussion forum but realized that wasn't what she was asking. I want to hear opinions on what people can and if they use different types for various recipes (say, pastes for sauce and slicers for stewed, etc). I've always canned all my favorite varieties, 99% slicers. What I've come to realize, though, is that after the cooking process, my end product seems a bit over cooked even when slow-simmering and following all the recommendations. That is, when I am making sauces or salsas. I planted a few more paste types this year hoping to help with that. Also, has anyone canned cherry types and how did they hold up?

May 10, 2008	#1
gardengalrn Tomatovillian™ Join Date: May 2006 Location: Kansas, zone 5 Posts: 524	Age-old debate: Pastes vs Slicers for Canning I started to hijack Jennifer's thread in the Discussion forum but realized that wasn't what she was asking. I want to hear opinions on what people can and if they use different types for various recipes (say, pastes for sauce and slicers for stewed, etc). I've always canned all my favorite varieties, 99% slicers. What I've come to realize, though, is that after the cooking process, my end product seems a bit over cooked even when slow-simmering and following all the recommendations. That is, when I am making sauces or salsas. I planted a few more paste types this year hoping to help with that. Also, has anyone canned cherry types and how did they hold up? __________________ ~Lori "Most folks are about as happy as they make up their minds to be." -Abraham Lincoln