I'm brand new to all of this. I bought the Bernardin book (2024 version), but I can't figure out what I'm missing. On page 417, step three says to wash the lids and bands, rinse them, dry them, and set aside until ready to use. Lids aren't mentioned again until 418, step 5f. It says, "using a non-metallic utensil, lift a hot lid from the water and place it on the jar." But where is the step to put the lids in water?!? Was it forgotten? Is it a typo from an older process? Or did I miss something obvious?
I have two other other, unrelated questions. I have about 50 pounds of tomatoes that I'm making into the seasoned tomato sauce. Can I make it all today, refrigerate it overnight, then reheat and can tomorrow? Or does it have to be done all at once? I just don't know how to make that much sauce and can it all at the same time.
Last question. The seasoned tomato sauce recipe has 1/2 tsp of hot pepper flakes. Can I reduce that amount safely? Or is it needed for the acidity?
by Certain-Zucchini-753
6 Comments
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You have found a typo!
Lids USED TO go into a pot of hot water to soften the compound under the lid. They don’t any more.
Dried spices are always optional so you don’t have to use any if you don’t want.
[https://extension.psu.edu/what-can-you-change-in-a-canning-recipe](https://extension.psu.edu/what-can-you-change-in-a-canning-recipe)
Yes, you can do the tomato canning over two days. There is a method for processing the fresh tomatoes that will lessen the chance of it separating.
[https://www.healthycanning.com/tomatoes-separating-jars](https://www.healthycanning.com/tomatoes-separating-jars)
You can make the sauce today, refrigerate, and then reheat and can tomorrow. It will add quite a bit of time to the overall process, but sometimes it’s worth it.
You can reduce non-acidic ingredients, especially dried spices. You could fully omit too if you prefer, or swap for black pepper
This is a reflection of the Ball and Bernadin resources not being fully updated. There was a correction made in processing, whereby you no longer need to heat lids. This was added to their online and print materials, but they did not update the rest of tge content. I called their help line about this just last week, to clarify exactly what you have written about. The person on the end of the phone noted the discrepancies and confirmed that you don’t heat tge metal lids before using.
Good catch! That’s a rarity!