How to preserve Sungold tomato puree?

thisisme(az9b)April 12, 2012

This year I want to run Sungold tomatoes through the food mill. Then can them preserving both the color and the flavor for later use. Is there a safe way to do this using the hot water bath method?

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readinglady(z8 OR)

Just follow the standard instructions for tomato sauce/puree. There's no difference, except of course there will be more waste as they're more seedy and have less pulp.


Here is a link that might be useful: Standard Tomato Sauce

    Bookmark   April 12, 2012 at 11:52PM
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Thank you Carol. Just checking to make sure. Will they also keep their color or do I need to add something else too?

    Bookmark   April 13, 2012 at 12:51AM
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readinglady(z8 OR)

We have had members can yellow tomatoes of various varieties. I cannot remember any complaints regarding the results.

Generally they do retain their color. If in doubt, do a small test batch of a jar or two and see how you like the results.


    Bookmark   April 13, 2012 at 3:58AM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

If you want to insure color retention just add some ascorbic acid to them - Fruit Fresh. Or a bit of lemon juice. I don't think it is needed but it sure won't hurt.


    Bookmark   April 13, 2012 at 9:45AM
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Thanks everyone. Last year was my first year canning and I purchased one pound of ascorbic acid and two lbs of citric acid. I will try canning both with and without the ascorbic acid and see how it turns out.

    Bookmark   April 13, 2012 at 10:14AM
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