"Sheldon" > wrote in message
oups.com...
> On Aug 14, 9:21?am, "KW" <keith_warrennospamatallteldotnet> wrote:
> > "Sheldon" > wrote in message
> >
> > oups.com...
> >
> >
> >
> >
> >
> > > On Aug 11, 4:19?pm, blake murphy > wrote:
> > > > On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses"
>
> > > > wrote:
> >
> > > > >"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
> >
> > Freezing is less work initially for sure....but I would debate whether
is it
> > a less expensive option in either the short or long run when you
consider
> > the cost of equipment and cost to maintain temp, etc. Also there are
some
> > things that I do that just don't freeze well. Tomato sauce is fine, but
> > salsa IMHO is crap after freezing. I don't spend the time to can or
freeze
> > things that I can get cheaply via commercial methods unless they are
hard to
> > find items or I just can't find the quality that I'm looking for at the
> > store (Collossal Cow Pea would be a good example, but only because dad
has
> > an electric pea sheller :-)
> >
> > As far as the safety thing goes.....that argument just doesn't hold
water
> > with me if you take the necessary precautions and do the job right. I am
> > part of a huge family (parents have 16 Brothers & Sisters combined) that
all
> > garden, can and freeze items. Not only within my family, but including
> > everyone I've ever *met* that cans, I have *never* heard of anyone first
> > hand that has gotten sick from something that they put up...and this
> > includes pickles and other products that we split up when my Grandmother
> > passed that were up to 8 years old (this was before it was universally
known
> > as being an *unsafe* practice to eat things canned more than a year
prior
> > <VBG> Sure, there will be a jar or 2 every year that lose their seal and
> > spoil, but they are easy to spot. OTOH, *Every* year during harvest
time,
> > there are quite a few freezer bags full of veggies, etc that are pitched
to
> > make room for the new crop....and *no* canned goods that are pitched for
the
> > same reason.
> >
> >
> >
> >
> >
> >
> >
> > > > >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.
> >
> > Who said that the 5 bushels is for personal consumption? I logged in
just
> > over 73 five-gallon buckets full of tomatoes out of my garden last year.
> > Gave quite a bit away to friends, family and ~7 buckets to two sisters
at
> > Church to put up and still canned up 16 quarts of whole tomatoes, 6
quarts
> > of tomato juice, and 139 pints (yes 139!) of salsa myself. Almost a
year
> > later and I am down to less than a dozen jars of salsa and 1 quart of
juice.
> > We eat a good bit of salsa, but probably 90% was given away to folks who
had
> > some of the previous years crop and showed up with empty jars and asked
for
> > more. <G>
> >
> > Your love of name calling and holier than thou attitude really is an
> > inspiration to us all! Please seek help for that will ya?
>
> Anyone who spends as much time preserving vegetsbles as you claim is
> lying, desperately needs to get a life, both. Another anecdotal story
> telling ******* heard from, not a shred of proof, BIG MOUTH LIAR!
>
> You'd think by now even one of these creeps would shut me up by
> posting actual PROOF instead of verbose diatribe. You're not even
> exagerating, you sir are a ****ing lying douchebag bucket of shit.
>
>

Actually if you cared to check, you could see several photographic evidences
of my efforts last year in alt.binaries.food postings during July - August
of 2006( First batch was July 29, 2006 titled "Fiesta Time... Salsa is in da
house!" and the last picking was Monday August 21, 2006 Titled "If life
gives you Tomatoes".) Both of which have photos supporting my claims.

I must apologize however because I incorrectly remembered the amount of
Tomatoes and Juice put up last year....but here is a direct cut and paste
from the August 21st post since I know you will be disinclined to search for
the photographic evidence in the binary group history that disputes your
delusional belief otherwise.

Insert quoted text

This is the 4th and *smallest* picking of the season....and btw, that
section of countertop is 8 ft long X 32 inches wide and they are piled 2+
deep for the most part

So far I've put up 118 pints of salsa (mild,medium and "come on ice cream")
, 36 quarts of quartered tomatoes, 21 quarts of tomato juice, made 2 Caprese
salads (pics to come) and more bacon & tomato sandwiches than I can count
even with my shoes off. Oh, and also have given a dear sweet lady from
church at least seven 5 gallon buckets full for her own canning purposes
(there'll be one more on her front porch if I sneak it over *after* she goes
to bed :-)

End quoted text


I spent a whopping 3 Saturday afternoons on my salsa canning exploits and a
few hours here and there on the rest of the tomato products. But in the end
I really car not what you believe and have had my fill of your garbage laden
mind and mouth....Plonk!