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| I processed about a half stock pot full of tomatoes. I peeled them first; then I heated them until they softenned and mashed. I put the mashed tomatoes in a large seive and drained them into the stock pot. After the tomatoes drained, I heated the remaining tomatoes, then put them back in the seive and forced the tomato through to separate the seeds.
I got 3 * 700 ml of tomato juice and 600 ml of thick tomato sauce. Is this about the correct ratio? Should I drain less? One of the problems is the sauce didn't heat enough to pull a seal on the jar. |
Follow-Up Postings:
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| That is a very unusual method of doing it so I can't really tell you if it is the "correct ratio" or not. But if both the juice and the sauce were properly processed then there is no safety issue with your method IF you added the required lemon juice. But "One of the problems is the sauce didn't heat enough to pull a seal on the jar." would seem to imply that it was not properly processed. Would need many more details on exactly what you did and why the unusual method to know what the problem was. Did you use BWB or pressure can your sauce and juice? How much time? Did you use the Ball/NCHFP instructions? Dave |
Here is a link that might be useful: Canning tomato sauce
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- Posted by readinglady z8 OR (My Page) on Thu, Oct 27, 11 at 13:21
| In addition to Dave's questions, I'm not clear on whether you packed the product at room temp or reheated it before putting in jars. There are many reasons why jars may not seal but if you didn't reheat the sauce before canning, that's a big issue. Carol |
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| The method came from reading this forum and possibly another. People were saying they drained the tomatoes before boiling down the sauce and used the fluid drained as tomato juice. It is acceptable. I did heat the juice and sauce before bottling, but didn't use the water bath. The sauce was quite thick and I didn't want to burn it. Not being hot enough and only partially filling the jar are probably the reason it didn't seal. I've put it all in the fridge and don't expect to have it that long. Can I process it in a water bath later if I make another batch? |
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- Posted by readinglady z8 OR (My Page) on Thu, Oct 27, 11 at 21:36
| If you didn't water bath it, then it's open kettle canned, which is actually a misnomer because the product isn't canned at all, just sealed in a jar, with all remaining organisms intact. Refrigeration would be an appropriate option, but the longevity of the product will be quite limited. Within a short timeframe (i.e. a day or so) you could decant the sauce, combine it with fresh sauce if you wish, bring to the boil and water bath. See the directions at the link below and be sure to acidify per the instructions. Regarding your other question, a thick tomato sauce is OK and you will see mention of that at the link. Carol |
Here is a link that might be useful: Tomato Sauce
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