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Would this be safe to do?

Posted by laceyvail 6A, WV (My Page) on
Sat, Aug 9, 14 at 12:41

I have 3 pts of tomato puree that I canned in 2011. I plan to make ketchup this fall/winter, using a recipe that calls for 7qts to start with, spices, vinegar and all cooking down to 4 pts. I've been making this recipe for almost 45 years, and recently have taken to freezing the puree to make the ketchup in winter when things have slowed down--and I don't mind running the stove for many, many hours. But I've never used canned puree for this recipe. So my question: will it be safe to use those 3 pts mixed with frozen puree that I have yet to make.


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RE: Would this be safe to do?

  • Posted by malna NJ 5/6 (My Page) on
    Sun, Aug 10, 14 at 10:44

I can't think of a reason that your canned puree would pose any problems. As long as the quality (since it's three years old, but I've used canned tomatoes that were about that age) is still good, I'd go for it.


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