"Pennyaline" > wrote in message
...
> The Joneses wrote:
>> "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.
>
> I both can and freeze. The reasons you give for not freezing don't hold
> up. Frozen food will stay frozen for days as long as the freezer door
> remains closed. And I wouldn't mail a jar of beans or jam or picalilly* to
> friends and folks with any delusion of it getting there intact. No sir,
> they can stop by if they want some, or wait 'til the get-together.
>
> I've preserved for years, and I read and rarely post to rfp. Both methods
> have their good points, but in terms of taste, color and consistency of
> food and the need for canned foods to be cooked by default, freezing has
> far more applications.
> <* piccalilli, if you must>

It may be freezing has more applications, and I never said *not* to
freeze. I know that there are differences among foods that make either
preserving method more appropriate. I feel it's just wrong say that there is
only one way to do everything.
And I ship canned (jarred?) food all the time, even internationally.
Wrapped securely and packed so it doesn't shift, and my canned stuff gets
mailed all over safely.
Edrena