|
Wed, Aug 3, 11 at 19:41
| I just used the freeze and drain method of removing water from tomatoes and this left me with nice soft low water tomato pulp. I put this through my Victorio food mill to remove the seeds and peels and it made a nice medium thick sauce. Most of the recipes on the NCHFP site seem to assume that you will be cooking the tomatoes first to soften them before milling but that wasn't necessary after freezing and thawing them. Is there a safe way to pressure can this fresh raw juice straight away without heating it up in a big pot?
I do see one recipe that might be close to my situation:
- Steve |
Follow-Up Postings:
|
| So you are doing sauce rather than juice as in your title right? Thicker. Except where raw packing instructions are given, the processing times are calculated based on hot ingredients and hot jars going into the PC to begin with. So the processing time wouldn't be long enough if you don't first heat the sauce as recommended. How much additional time would be required is approx. 5-10 mins. Dave |
|
- Posted by steve22802 7a VA (My Page) on Thu, Aug 4, 11 at 12:44
| Thanks, Dave. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.