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Thu, Apr 12, 12 at 23:15
| 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? |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Thu, Apr 12, 12 at 23:52
| 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. Carol |
Here is a link that might be useful: Standard Tomato Sauce
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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? |
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- Posted by readinglady z8 OR (My Page) on Fri, Apr 13, 12 at 3:58
| 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. Carol |
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| 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. Dave |
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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. |
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