canning tomato sauce questions

[craft_media_hero]

Okay, I know someone here has the answers

Can I run tomatoes through the blender with peels on to make a basic tomato sauce for canning? I have a very simple recipe, but it says use food mill with peels on or peel and then run through food processor. I seem to remember reading something about not running them through the blender?

If a recipe calls for balsamic vinegar, can I substitute apple cider vinegar or white vinegar?

If a recipe calls for bell pepper, can I use, whats-it-called, the long kind of peppers used for chile rellenos?

Are yellow tomatoes okay for salsa if a recipe simply calls for "tomatoes" with no specificity and you are using vinegar as called for to acidify the pH?

One more--can I cook the tomato sauce in double batches if the recipe starts with 13C tomato puree (which yields only 4 pints so I'd rather do two at once for all the effort involved to get 4 jars) or will a double batch size mess it up and I should instead cook two 13C batches at the same time?

Okay, I think that's it for now

Thank you in advance to anyone who has words of wisdom on any of these questions.

[serenbat]

Can I run tomatoes through the blender with peels on to make a basic tomato sauce for canning? I have a very simple recipe, but it says use food mill with peels on or peel and then run through food processor. I seem to remember reading something about not running them through the blender?


I roast my tomatoes along with garlic, onion, herbs, S & P, and carrots-than I blend in a blender with skins on.


If a recipe calls for balsamic vinegar, can I substitute apple cider vinegar or white vinegar?

I would not think to use any vinegar in the sauce I make. Balsamic is much different than apple and to us a totally different taste.

If a recipe calls for bell pepper, can I use, whats-it-called, the long kind of peppers used for chile rellenos?

I don't add pepper to my sauce, different peppers, different taste.

Are yellow tomatoes okay for salsa if a recipe simply calls for "tomatoes" with no specificity and you are using vinegar as called for to acidify the pH?

You can use yellow, I do with peaches for a salsa but you need to adjust the vinegar---I DO NOT CAN THIS because of the ph- I freeze it.

One more--can I cook the tomato sauce in double batches if the recipe starts with 13C tomato puree (which yields only 4 pints so I'd rather do two at once for all the effort involved to get 4 jars) or will a double batch size mess it up and I should instead cook two 13C batches at the same time?

You can double it.


I use half yellow in one type of sauce that I make and all yellow in another--I FREEZE both because of the ph- I don't want to alter my sauce and freezing I don't have to worry about the ph and it turns out fine.

I freeze all my tomato items--paste (because I have bags of 4 tbsp and it is just easy to do that way)- I freeze chopped, oven dried, puree, salsa and sauce.

[Chicky2]

If you are canning tomatoes you must use vinegar. The acidity level has to be high enough or your sauce will spoil. Tomatoes nowadays just aren't as acidic as they use to be.

Yes, the balsamic will give a different flavor, and I find it's best for tomato sauce, but yes, you can sub any kind you want. It's the acidity you are after, along w/the flavor.

[Ellp]

[QUOTE=Chicky2;15716417]If you are canning tomatoes you must use vinegar. The acidity level has to be high enough or your sauce will spoil. Tomatoes nowadays just aren't as acidic as they use to be.
[QUOTE]

I don't use any vinegar in my canned tomatoes and I've never had a problem. FYI, I can Roma tomatoes so maybe that makes a difference?

You don't *have* to use vinegar specifically if you choose to add acid. You can use lemon juice or citric acid (aka: Vitamin C). More info here:

http://wiki.answers.com/Q/How_do_you...cid_in_canning

[Chamomile Girl]

Originally Posted by craft_media_hero

Okay, I know someone here has the answers

Can I run tomatoes through the blender with peels on to make a basic tomato sauce for canning? I have a very simple recipe, but it says use food mill with peels on or peel and then run through food processor. I seem to remember reading something about not running them through the blender?

They're actually better for ya with the skins on too. You can use a blender as long as you're careful. Sometimes skins can get twisted around the bottom of the blade, and this can mess up your machine.

If a recipe calls for balsamic vinegar, can I substitute apple cider vinegar or white vinegar?

Yes, but the flavor will be different. Balsamic is actually a low acid vinegar, so I would be reluctant to sub balsamic for white, but white for balsamoc should be fine.

If a recipe calls for bell pepper, can I use, whats-it-called, the long kind of peppers used for chile rellenos?

Absolutely! Mmmmm....

Are yellow tomatoes okay for salsa if a recipe simply calls for "tomatoes" with no specificity and you are using vinegar as called for to acidify the pH?

Yes, but your salsa won't have as much flavor since yellow tomatoes are rather sweet. They taste better in chutney IMO. Or in a sweet recipe (I just canned honeyed yellow tomato butter last night. Its darn good. Used Copia tomatoes).

One more--can I cook the tomato sauce in double batches if the recipe starts with 13C tomato puree (which yields only 4 pints so I'd rather do two at once for all the effort involved to get 4 jars) or will a double batch size mess it up and I should instead cook two 13C batches at the same time?

Absolutely double it. Since you are not waiting for tomato sauce to gel you can double to your hearts content. Jam on the other hand should be done in small batches.

Okay, I think that's it for now

Thank you in advance to anyone who has words of wisdom on any of these questions.

Have fun!

[mamadelbosque]

Yes to everything as far as I know. The last two summers we've canned a ton of tomatoes... probably will start again this coming week All I/we do is wash them, core them, dice them and pack them into jars then pressure can for 10 or 15 mins, I forget atm. WAY easy, and super good. Then I just use them to make salsa or sauce or whatever as needed. Good luck!!

[Chicky2]

Originally Posted by Chicky2

The acidity level has to be high enough or your sauce will spoil.

Excuse me, I should have said "could" spoil, not "will" spoil.

And for the acidity of the vinegar, one of my books says to use vinegar that is at least 5% acidity. My balsamic says 5%, so I've used it. Mine is cheap balsamic, though, so maybe it's different w/different ones?

And yeah, if you are pressure canning, you don't have to use the added acid, but for boiling water bath canning, it is recommended.

[craft_media_hero]

Thanks to everyone!