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Post by susan on Jul 28, 2014 22:48:00 GMT -5
We used the first of it tonight to make spaghetti sauce. Had to add a ton of sugar and it was still tangy. I water bath and add a tiny amount of citric acid to each jar. I'm thinking I could make a better taste, but have to pressure can them. That's not a problem except I don't know for how long. So has anyone else pressure canned tomato sauce?
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Post by meemo on Jul 29, 2014 6:51:43 GMT -5
Susan I looked it up because I wanted to see what the "experts" say. The Ball instructions said to Watergate 35 min. For pints and 40 min.for quarts.
I do the tomato juice that I can 10 min. 10 lbs. Pressure.
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Post by Valerie on Jul 29, 2014 6:52:27 GMT -5
I did mine, using old old instructions in my grandma's old Blue Book. It said 10 minutes at 5 lb. That seemed kind of short to me, so I kept it about 8 lb and went 15 minutes, just to be sure. I didn't add any lemon juice or anything. They all sealed so I haven't tried any yet, but when I tasted that little teench left in the bowl after filling jars, it was pretty tasty!
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Post by Valerie on Jul 29, 2014 6:53:19 GMT -5
Oh shoot, Peggy, I hope mine will be OK! It as bubbling in the jars, so I know it got hot in there.
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Post by meemo on Jul 29, 2014 6:57:39 GMT -5
It should be fine. I think we are using the same "old" canning book. Tomatoes are different than they were back then. I just made the time 10 min. to be sure.
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Post by Valerie on Jul 29, 2014 7:01:28 GMT -5
I don't know why they've done away with the pressure canning instructions. I'd way rather use that than fool with the water bath!
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Post by upnorthlady2 on Jul 29, 2014 7:25:18 GMT -5
I always pressure can tomato sauce and spaghetti sauce. But I water bath just plain tomatoes. If I am canning tomatoes that ripened after a frost, I always pressure can those also. I agree with Val - pressure canning is easier than the long water bath times, and probably safer, too, as a person never knows the acidic content of some of today's tomatoes. I usually plant Rutger's tomatoes, which is an open pollinated, heirloom tomato, but I have read that late season tomatoes are not as acidic as those grown in early summer, so pressure canning is safer.
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Post by susan on Jul 29, 2014 9:55:00 GMT -5
Thanks, ladies. I just picked another bag full this morning. Val, I've googled it before and 5# pressure is above boiling point, so even at that they are getting hotter than water bath.
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Post by Valerie on Jul 29, 2014 13:05:05 GMT -5
Oh good! Thanks, Susan!
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Post by susan on Aug 2, 2014 12:34:53 GMT -5
Mike asked me what the citric acid tastes like, so we both got a tiny little bit on the end of our finger to taste. Whoa! It was seriously sour! So that's the problem. The other day I pressure canned 7 1/2 pints without citric acid. Haven't used any yet, but I expect it to taste better.
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