Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#16 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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<<Many reasons to get one, you can pressure cook in them too. And you can always use a pressure canner to hot water bath process too.>>
Yes, no need really to buy three pots/appliances.
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Corona~Barb Now an Oregon gal |
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#17 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Here is the deal. It is for both pressure canning AND hot water bath. And the processing time isn't long enough. The national center for home food safety has the instructions for tomato juice too. Both processes they say you have to acidify it. In these instructions it says to process pressure canner for 20 and 15 minutes pints or quarts. The link above for the spaghetti sauce no acid added is 20 and 25 minutes. Now my opinion on acid. I prefer to use the powdered citric acid over the lemon juice. If I want a lime or lemon flavor in something then I add it too plus the citric acid. If I want the acid to be gone like in a sauce I put a wee pinch of baking soda in it when I cook it when I am ready to eat it. About 1/8 to 1/4 teaspoon of the stuff will make a big tangy glass of tomato juice taste sweet. Worth |
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#18 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Well stuff like stew soup chili and gumbo. The recipes and times are there but the spices aren't to my liking. ![]() What I was trying to say was I pressure can this stuff for a long time. I process for 90 minutes. I just looked on their site and they have beens in their chili con carne. Chili Con Carne never has beans. if it had beans it would be chili con carne y frjoles. ![]() ![]() So then again I treat it like ground meat and process for 90 minutes because I dont put beans in chili. The one with beans says 75 minutes. If something has just a wee bit of fish it has to go to 100 minutes. You just have to read the instructions they have and use you head it isn't that hard. Worth |
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#19 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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Well I have moved on to spaghetti sauce now and since I do put the meat and veggies in it, I process it for 90! I need a bigger stove! Yes that is a 100 quart stock pot! And a pic of the first 7 out of the canner . . . gonna be at this a while!!
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