Canned and processed 4 bushels of tomatoes for sauce. Burned the first batch while softening and tossed a few rotten ones so likely was 3 bushels when all was said and done.
Had a jar last night for dinner and realized I mixed up my tablespoons and teaspoons when adding salt to the jars .
Able to rectify by diluting with a can of no salt added tomatoes but WHAT A BUMMER! Oh well. Next year we won’t be adding salt at all during processing 🙃🥫🍅.
by womenandsongs
11 Comments
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Jesus that must have been so many toms
I am absolutely curious about the ferret hammock above the counter! Do they watch you cook!?
That’s a lot of work! What a bummer.
That’s a lot of salt! I typically use half the amount of salt when I can. I set the salt and the citric acid on the counter next to my filling area and stick the appropriate measuring spoon in each container. I have multiple sets of measuring spoons so it’s not a problem that they both need the same amount. Some people would use one spoon for both. Some people who use the normal amount of salt would use one spoon for both and use it twice for the salt. I would mess that up and end up with double the citric acid in some of the jars.
Make sure to label the jars with how much salt they got so you remember how to adjust your recipes when you go to cook with them. That will also be helpful if you have any jars around that have no-salt or normal-salt amounts. You don’t want to send a helper to grab you a jar for dinner and be surprised when they take the wrong one off the shelf.
Can you simmer your sauce with a raw potato to see if that draws out some of the salt? It’s a pain but might work
I’m just amazed anyone uses “Bushels” anymore!
That is a lot of work right there. I just orocessed 40lbs of rhubarb and my feet are still killing me! Good job! I don’t often salt my canning unless it’s pickles. Im a salt at the table person.
Yeah, I don’t add salt to anything i can, even broth. I do it when I use it.
It always feels so good to take that picture! Good for you! I love that feeling when I’m finished the canning season because I’m exhausted. Lol
If you cook pasta, omit the salt when boiling, then finish the pasta in the sauce. I think you’ll be ok.