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| Hi all:
I'm on the hunt for a recipe for canning fire roasted tomatoes. I have the Ball book, and have done lots of canning, but wanted to try fire roasted and can't seem to find an accurate cook time. My thought was to halve them and broil until the skins turn black, then stick them in jars can in a water bath- not a pressure canner. I've found times ranging from 40 min to 85. ideas? thanks. :) |
Follow-Up Postings:
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| The BWB processing time is directly related to the density within the jar, the amount of liquid vs. the amount of solids and is not related to the roasting in any way except how it might affect the texture. So once roasted, the processing time will depend on how you pack the jars. Crushed Tomatoes (with no added liquid) - 35 and 45 min for pints or quarts. Whole or Halved Tomatoes (packed in water) - 40 and 45 min Whole or Halved Tomatoes (packed in tomato juice) - 85 mins. After roasting I'd speculate they would be most like the crushed tomatoes - soft and mushy. You can find all the details on each method at NCHFP. Dave PS: note that you will have to add the bottled lemon juice or citric acid no matter which processing method you use. |
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| Thanks Dave, I was worried about whether or not roasting did something to the sugars in the tomatoes, therefore leading to an increased time. Thanks for the info. though I may be canning less than I planned; just lost 2 plants to TSWV. :( :( |
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- Posted by jimnginger 9 (My Page) on Fri, Jul 27, 12 at 16:55
| The amount of sugar in your tomatoes will NOT have anything to do with processing time. Some folks add sugar to canned tomato products to "cut" the acid bite of the tomatoes or the vinegar, lemon juice, or citric acid. Jim in So Calif |
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