"Sheldon" > wrote in message
ups.com...
> 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
>
Until the lights go out. Or you want to mail some prize winning good stuff
to your kinfolk. Canning is safe if you follow the rules. I can alot and
freeze other things. Join us at rec.food.preserving, log on to your county
extension site, visit the library. Very civilized places imho.
Edrena