Jeanne Eats World

I like to cook. I like to eat.

  • Recent Posts

  • Authors

  • Post Archive

  • Categories

  • Advertisements

I can. Can you?

Posted by Jeanne on August 10, 2010

The garden giveth.  It really, really giveth tomatoes.  So there is tomato sauce! Which I then canned to save the freezer space for other things that are more difficult to can, or unsafe to can.

WARNING:  I am not a scientist nor do I play one on TV.  I have never poisoned anyone, but canning should be  approached with extreme caution and everything should be clean clean clean.  Like, hospital sterile clean.

1.5 batches of tomato sauce, a la The French Laundry Cookbook (I made two batches and used half of one for an incredibly lazy version of eggplant parmigiana.)

Citric acid (powdered)

Water bath canner

Jars, bands, seals (I used 3 quart sized jars and 3 pint jars), other canning paraphernalia

Sterilize your jars and bands in the dishwasher. Wash the seals in warm soapy water and set aside.

Set the water on to boil.

Curt gets arty with canning photos at this point.

Warm the sauce.

When the jars are clean, remove from the dishwasher while still warm  – do not touch the rims with your hands.  Place, open side down, on a clean towel.

Place 0.5 tsp citric acid in each quart jar (this is USDA Standard – I used 0.25 tsp in the pint jars).

Add sauce, leaving about 0.5 inch head space in each jar.  Place seal on top and then tighten the band – only enough to keep the seal on, not super-tight.

Tiny jars reporting for duty!

Process in the water bath for 35 minutes.  Begin the timer once the water is boiling again.

Remove jars from the water and set aside, allowing to cool until they can be touched.  Check the seals – if the jars are sealed properly, the lid won’t have any give to it.  If the lids aren’t sealed, put those in the fridge and use within a week.

If they’re sealed, allow to cool completely and then store.  Every time I do this and it works and the jars seal correctly, it makes me stupidly happy.

You totally can’t tell, but they all sealed.  EEEeeeEEEeee.  Now I can have good tomato sauce that I made this weekend when it’s February again and it seems like it’ll never stop snowing.


2 Responses to “I can. Can you?”

  1. daphne del said

    i just saw you did this! i just made more tomatoes this afternoon, actually. sunday must be canning day for us. 🙂 i did about the same amount as you did here.

  2. […] was pretty excited to can things again.  The suggested challenge was apple butter or a jarred bruschetta but the last time we made apple […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: