In article om>,
"Bunny McElwee" > wrote:
> I just recently canned my first batch of homemade Salsa and Spaghetti
> Sauce. I was wondering, how long can i keep these items and should they be
> kept on the shelf or would I prolong the life of them if I keep them
> refrigerated? The recipe I used for the salsa was from Taste of Home
> http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
> stated in the recipe.
>
> The Spaghetti Sauce was kind of a combination of many recipes cooked for
> 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
> are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
> Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
> leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
> few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
> (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
> cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
> I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
> makes a difference. I cooked it all down, simmered for 3 hours then BWB for
> 40 and let sit on the counter overnight.
>
> All jars from both items are sealed. This is my first time canning
> something not veggie or jelly related so I am just wondering what to expect
> from these jars and how much I can make to keep until the next time I can
> make some. Thanks in advance to all of you!
I'm not sure what to say, Bunny. I am offering here the recipe for
'stewed tomatoes' that was developed at the U of MN for safe waterbath
processing. This is the recipe that I have used for several years in
competition at the Minnesota State Fair. I follow it to the letter.
Note the amounts of low acid vegetables (pepper, celery, onion) in
relation to the amount of prepared tomatoes.
I think if I were new to the idea, though, I would stick with a tested
and blessed recipe and make adjustments in the kettle at dinner prep
time.
<
http://www1.extension.umn.edu/food-s...oes-salsa/toma
to-mixture/>
Tomato mixture
By Carol Ann Burtness, University of Minnesota Extension educator
Reviewed 2011
Home canners frequently request recipes for canned mixtures of tomatoes,
celery, peppers and onions. University of Minnesota Extension developed
the following recipe for a tomato mixture and was reviewed by the
National Center for Home Food Preservation. The recipe is great for
stews, soups, and Minnesota "hotdishes".
If the ingredient proportions of the following recipe are followed very
carefully, the tomato mixture may be safely canned using the following
recommended boiling water bath process method.
IMPORTANT: DO NOT INCREASE the amount of pepper, onion or celery from
what is stated in the recipe. DO NOT USE tomatoes that are soft,
overripe, decayed, or tomatoes harvested from dead or frost-killed vines.
Minnesota Tomato Mixture
Yield: 6-7 pints
Ingredients
12 cups tomatoes, peeled and quartered
1/2 cup chopped pepper
1 cup chopped celery
3 teaspoons salt
1/2 cup chopped onion
Bottled lemon juice or citric acid
Procedure
1. Wash tomatoes, remove stems and cores. Peel and quarter tomatoes.
2. Wash peppers, celery and onions. Chop.
3. Combine tomatoes and vegetables together and simmer for 10 minutes.
4. Do not use tomatoes that are soft, overripe, decayed, or tomatoes
harvested from dead or frost-killed vines.
5. To clean, hot canning jars, add 1/4 teaspoon citric acid or 1
tablespoon bottled lemon juice to each pint jar; add 1/2 teaspoon citric
acid or 2 tablespoons bottled lemon juice to each quart jar.
6. Add tomato mixture to the jars, leaving 1/2-inch headspace. Remove
excess air from the jar by running a spatula or bubble-freer between the
mixture and the side of the jar.
7. Wipe jar rims, and cap with properly pretreated two-piece canning
lids and process (see below). For 6-7 quarts, double the recipe and
process.
Recommended Process
Boiling water bath
Pints, 40 minutes
Quarts, 50 minutes
--
Barb,
http://www.barbschaller.com, as of June 6, 2012