![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Classic Tomato Sauces (For Later)
Either of these sauces can be frozen for several months. Canning requires a little different approach. Tomatoes are right on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits & vegetables that need pressure canning. If you have a pressure canner, use it and process the sauce for 30 minutes for pint jars and 35 minutes for quarts, at a pressure of 10 to 11 pounds. If you don't have a pressure canner, you must boost the acid level of the sauce, by adding 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart of sauce. Then process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts. |
|
|||||||||||||
|
||||||||||||||
Related Articles:
What is Uncooked Passata? What is Passata? What is Tomato Paste? Difference between Tomato Paste, Puree, and Sauce Finding or Making Roasted Crushed Tomatoes |
Related Recipes:
Classic Tomato Sauces for Freezing or Canning Tomato Sauces Late-Season Tomato-Vegetable Soup Grilled Lamb Chops With Artichokes & Olives Steak Pinwheels with Sun-Dried Tomato Stuffing |