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| I pressure canned a double decker batch of 15 pints of crushed tomatoes tonight. The tomatoes were frozen until I could get to the canning. Possibly as a result of them being frozen prior to cooking, the tomatoes pretty much disintegrated so I decided not to can the remainder of the batch as crushed tomatoes. Now I have a large pot of cooked tomatoes left over, which I ran through the strainer. I'd like to make spaghetti sauce, but I don't know how many pounds of tomatoes make up the amount of juice I'm left with. Is there a way to figure this out so I can safely can one of the tested recipes? If not, I could can it as tomato juice or cook it down to unseasoned tomato sauce, but I'd really like to have spaghetti sauce. Am I out of luck? I'd rather not freeze as space is at a premium. Thanks, Jill |
Follow-Up Postings:
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| Sure you can do it. For example, using the NCHFP Spaghetti Sauce without Meat instructions, safety won't be an issue since it is pressure canned, just taste. So begin by adding 1/2 the called for other ingredients. Cook it a bit, taste it. If you like the flavor, can it. If it needs more of something, add more up to the amount called for in the recipe. Not more., cook a bit, and taste again. Then can it. You can always add more of what it still may lack after opening the jars. For future reference, once frozen tomatoes can only be used in cooked canning recipes not canned plain (although some paste types will hold their shape enough to be canned whole but not crushed). You can use them to make salsa, juice, sauces, etc. Dave |
Here is a link that might be useful: NCHFP - Spaghetti Sauce
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| Thanks for the info. Yes, I did discover the frozen tomatoes were not suitable for canning as crushed. They completely disintegrated! I will use them for adding into soups, making rice, or other recipes, so it's okay this time, but yeah, that was a lesson learned! But that sure was an easy way of peeling them! My first time to can from frozen. This time I'm just going to can the leftover juice as juice as time became a factor. I was just concerned about figuring out proportions of the veggies for the spaghetti sauce recipe for safety since I didn't have a clue as to how many pounds were incorporated into my leftover pot of juice. I had a variety of tomatoes all mixed together, and the juice really tastes good! Appreciate the help! Jill |
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