Tomato Sauce in the near future, but first steam juicing.
Tomato Sauce in the near future, but first steam juicing.
by Alternative-Cry-3517
2 Comments
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Alternative-Cry-3517
I thought new canners would enjoy checking out my pile of stuff. LOL Pots, big pots, you can never have too many!
Please note that I didn’t start out with this much, you are seeing decades of adding stuff as I moved and got bigger kitchens and bigger gardens. Currently I’m in an 8 Room Farmhouse, Baby with a 50×50 garden. I reduced my canning to just the stuff the family likes, after decades of experimentation.
As mentioned many times on this sub, the Ball Blue Book is ESSENTIAL for learning how to properly can. Even if I’m searching for new recipes online, I always default to Ball for proper amounts and timing. Also, water bath or pressure cooker advice.
As you can see from my canning table, gather and wash absolutely everything you’ll need before starting. This is ESSENTIAL, do not skip this step.
Steaming the juice from tomatoes or berries is a huge time saver and I highly recommend this step. It saves time milling with fruits in particular, because it eliminates that step completely.
With tomatoes and apples, the milling takes you directly to the thickened pulp. Then add back just enough juice to get the consistency you want. It saves hours of standing guard at the stove while the sauce cooks down.
The juice is concentrated, so leftovers can be used as stock or fruit juice. Freeze or canned.
By Sunday I’ll have tomato sauce and tomato cocktail. We have made spaghetti sauce, but plain sauce works for a larger variety of recipes. The tomato cocktail is for Bloody Marys, of course. 😄
2 Comments
Hi u/Alternative-Cry-3517,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I thought new canners would enjoy checking out my pile of stuff. LOL Pots, big pots, you can never have too many!
Please note that I didn’t start out with this much, you are seeing decades of adding stuff as I moved and got bigger kitchens and bigger gardens. Currently I’m in an 8 Room Farmhouse, Baby with a 50×50 garden. I reduced my canning to just the stuff the family likes, after decades of experimentation.
As mentioned many times on this sub, the Ball Blue Book is ESSENTIAL for learning how to properly can. Even if I’m searching for new recipes online, I always default to Ball for proper amounts and timing. Also, water bath or pressure cooker advice.
As you can see from my canning table, gather and wash absolutely everything you’ll need before starting. This is ESSENTIAL, do not skip this step.
Steaming the juice from tomatoes or berries is a huge time saver and I highly recommend this step. It saves time milling with fruits in particular, because it eliminates that step completely.
With tomatoes and apples, the milling takes you directly to the thickened pulp. Then add back just enough juice to get the consistency you want. It saves hours of standing guard at the stove while the sauce cooks down.
The juice is concentrated, so leftovers can be used as stock or fruit juice. Freeze or canned.
By Sunday I’ll have tomato sauce and tomato cocktail. We have made spaghetti sauce, but plain sauce works for a larger variety of recipes. The tomato cocktail is for Bloody Marys, of course. 😄