Wanting to know if I can puree my tomatoes and freeze them for when Im ready to make and can my tomatoe sauce. I don’t see why that’d be a problem, but Ive never done sauce from scratch. I will be water bath canning. The only thing I’ve canned thus far is pickles Just wanting some seasoned canner’s advice here!
And second question is, some of my tomatoes have this weird black rot inside on certain sections of seeds, but its only a small spot and the rest of the tomatoe looks fine- can I use these tomatoes in my sauce, so long as I cut the spot and around it off?
FYI- I will be using a trusted recipe from the Ball home canning book.
[Pictures above are of a tomato with a rotten spot]
by Htebazileeilsel
1 Comment
What you’ve shown is exactly why I never just indiscriminately run my tomatoes through a food mill. I always only can crushed tomatoes (if I’m doing just tomatoes) and I always peel them by hand (the boiling water and ice water method) and core them immediately. I want to make sure I’m not running a tomato through a mill that has this and therefore ruins a batch. I don’t can tomatoes that are like this and I don’t just cut around it. You always want to use the best. If you cut around it you’re only cutting what you can see but there are issues in tomatoes like this that could be present that you don’t see. I’m sure there are differing opinions about this but this is what I do.