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Old 11-03-2006, 01:41 AM
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SueBear SueBear is offline
FamilyCorner Newbie
Join Date: Nov 2006
Location: Council Bluffs, IA
Posts: 6
New to canning arena

I'm like a babe in the woods to the canning arena so it is a little overwhelming with all of the information.

I have been researching about canning and more imparticular the canning of homemade spaghetti sauce.

I make a large batch of it at least once a year to be put away into the deep freezer; well this year we decided to take advantage of the large pantry we have and use the space. Makes sense to me.

So I started to wonder what is it that I need to do in order for this process. I've been reading in many areas that Ball mason jars are the best to use - no problem there and I know where I can get a good deal on them.

Where I'm getting confused is on two things. One with the canning process that I need to go through in order to properly assure the product is safe. Number two concern is the sauce amount of ingredients that I use. I keep seeing everyone giving all of these recipes for an amount of using garden tomatoes and things of that nature but what about the canned tomatoes?

I make my own sauce using this, that, and the other; don't measure anything less I have to. But my question here is, wouldn't the canned tomatoes work just as well and if so, how would you do the conversion of grown tomatoes in a recipe to canned when you there any recipes that use them? Hope that makes sense.

So many questions and I'm sure I'll come up with a few others after I'm done with this email post.

Thanks in advance to anyone that can help!
Do not follow where the path may lead. Go instead where there is no path and leave a trail. -- Ralph Waldo Emerson
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