On Aug 11, 4:19?pm, blake murphy > wrote:
> On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses" >
> wrote:
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> >"Sheldon" > wrote in message
> oups.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
>
> also, most folks don't have a freezer that can accommodate sauce from
> five bushels of tomatoes.

Only an selfish asshole would keep more than they can use in a year...
one bushel of tomatoes makes a year's supply (about 30 quarts). I
give away extra tomatoes.