On Aug 10, 3:34?pm, "Kswck" > wrote:
> Is there a definitive site you all use for information on canning tomato
> sauce?
>
> Usually, I just grind the tomatoes and make sauce and freeze it in gallon
> bags. I want to try canning the juice/sauce rather than adding all the
> ingredients for sauce, cooking it down and freezing it.
>
> I would think that you must cook down the juice for a bit and then can.
>
> One other question-can one spice the juice, say with onion and garlic,
> before canning or is there a real problem with botulism with garlic?
>
> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> industrial size electric grinder (50 bushels in 8 hours-or so say the
> literature it came with).

You're much better off freezing tomato sauce, especially with large
quantities. Canning was popular before the advent of freezers, with
modern freezers canning can't hold a candle... freezing requires far
less work, far less space, and is far, FAR safer.

Sheldon