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#1 of 5 Old 05-11-2006, 01:48 PM - Thread Starter
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I would like to start to can my tomato sauce. It is a meat sauce that is an old family recipe. I would really like to start canning it and selling it this summer and farmers markets and other venues. Can someone help me with this? I want to know how long the sauce would be after canning so I can tell my customers and what do I need to start canning this product and others?
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#2 of 5 Old 05-11-2006, 01:52 PM
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I'd be interested to know that as well. I do remember getting a great canning book out from the library(I'm talking tome sized) when I was pregnant the first time and then never getting around to the canning. Maybe if you dont get response here you should try the library.

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#3 of 5 Old 05-11-2006, 02:16 PM
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Yup, start at the library or your local Extension Office. USDA website has lots of info, too.

The first issue that jumps to mind is pH. Foods with too high a pH (not enough acid) don't keep on the shelf after canning. They still have to be refrigerated. Tomatoes are a big debatable item, because their acidity can fluctutate depending on growing conditions. I think the USDA is currently recommending the acidity of tomato-based products be lowered with citric acid. Adding the meat in your sauce would make this even more of an issue. Like I said, the pH can be adjusted to safe levels, but I haven't done a test batch myself to know if it affects flavor at all.

Remember to look in to food safety regulations, too. I know our city requires prepared foods sold at the farmer's market to be prepared in a certified, inspected commercial kitchen.
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#4 of 5 Old 05-11-2006, 04:14 PM
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In many states, it is NOT legal to sell home-canned food due to the risk of botulism. Definitely inquire at the state level about food safety regulations.

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#5 of 5 Old 05-23-2006, 12:34 PM
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You would need to use a pressure canner, not a regular boiling water canner.
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