Last canning batch for the day. Once this is done we will have 10 jars sauce, 20 jars crushed. We still have quite a few tomatoes so I might see if we can do a smaller round or maybe I’ll just make more sauce and freeze it.
Last canning batch for the day. Once this is done we will have 10 jars sauce, 20 jars crushed. We still have quite a few tomatoes so I might see if we can do a smaller round or maybe I’ll just make more sauce and freeze it.
You need pressure if you are at a high altitude or if the food isn’t acidic enough. I use the USDA guide for canning recipes: https://nchfp.uga.edu/resources/category/usda-guide
I added 1/4 tsp citric acid to each jar and boiled them for 35 mins at a vigorous boil.
I have a pressure canner but it’s a pain and I have to use my glass top stove, so I’m afraid to load it up. I use it sparingly.
This is, by far, one of the best guidelines and recipe books out there!