I want to make the oven roasted marinara sauce in the all new Ball book of canning and preserving. Page 204. I have two questions:
1) can I use pint and a half jars instead of pint or quart?
2) is removing the seeds mandatory?
I’ve never canned tomato anything before, this is my first time 😁
TIA!
by froggrl83
2 Comments
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1. Pint and a half should be fine because they are smaller than the quart jars which is the largest recommended size. Generally you can go down in size and process for the same amount of time you would do for the larger jar. Using bigger jars than recommended is not safe because it can result in underprocessing.
2. Removing seeds is not mandatory, but peeling is. The food mill is going to be the fastest way to peel your tomatoes (the alternative being blanching and removing the skins by hand) so likely you’ll want to do that step anyway which will also remove the seeds.