I assume this is ok - but wanted to see if someone else had some wisdom.

I have a pasta sauce recipie I like - actually from Raos (a joint in NYC)
that uses San Marzano tomatoes, a touch of rendered salt pork, garlic,
onions and not much else.

http://www.raos.com/Cookbook_CDs/Cookbook_CDs.htm

I make this stuff by the gallon at a time. Heretofore, I've been freezing
it. But I don't like to thaw and I like the smell of plastic even less. So
I'd like to can it in mason jars like I do the fresh tomatos from my garden.
Does anyone see any danger or difficulty is canning prepared tomato sauce in
mason jars using the standard canning methods? I'd make my sauce and the I
would of course sanitize, boil, can, pressure set and let cool, and so
forth. But does the presence of any fats or rendered pork fat render this a
suspect choice?

My appreciate any help. Thanks.

j wrote:

> Does anyone see any danger or difficulty is canning prepared tomato sauce in
> mason jars using the standard canning methods?

That's what Mason jars are made for. Unless you're talking about
previously utilized spaghetti sauce/mayo jars and such like from the
supermarket? Those? No.

B/

Oh, and PS, unless you're an accomplished canner and are able to wing it
from previously used recipes, you should stick with a tested recipe from
one of the jar manufacturers.

B/

Of course I mean Mason Jars - and lids and seals.

To your second point, it is NOT an established canning receipe. It is a
recipie for pasta sauce that I just want to can instead of just eat that
day. I currently FREEZE large batches but would rather can them. I'f
follow regular canning instructions for tomato sauce, except it would be
prepared differently with different ingrediant.s
"Brian Mailman" > wrote in message
...
>j wrote:
>
>> Does anyone see any danger or difficulty is canning prepared tomato sauce
>> in mason jars using the standard canning methods?
>
> That's what Mason jars are made for. Unless you're talking about
> previously utilized spaghetti sauce/mayo jars and such like from the
> supermarket? Those? No.
>
> B/

"j" > wrote in message
. ..
> Of course I mean Mason Jars - and lids and seals.
>
> To your second point, it is NOT an established canning receipe. It is a
> recipie for pasta sauce that I just want to can instead of just eat that
> day. I currently FREEZE large batches but would rather can them. I'f
> follow regular canning instructions for tomato sauce, except it would be
> prepared differently with different ingrediant.s

(clipped other discussion)
When you speak of canning are you talking about pressure canning?
If so, there probably would not be a danger with just the sauce. I do
not know about the fat. You might want to pose this question to the
folks at USDA. Would you consider using olive oil? But then it would
just not be the same, eh? A spoonful of olive oil atop my pickles is
acceptable according to the USDA & some texts.
Lots of folks canning tomato sauces using the boiling water bath.
Unless you know it tests at pH 4.6 or under, this would be a danger
(less the fat question). Not all tomatoes have the same acidity and
when one goes subbing out ingredients, it gets worse from there. Even
if adding a spoonful of lemon juice or some vit. c per jar just may not
be safe enuf if you can't test it.
Here's the link for the USDA: http://www.uga.edu/nchfp/ you can
find there email address there. Dr. Andress is da bomb!
Also check out our FAQ: http://rfpfaq.jaclu.com/rfpFAQ.htm
Let us know how you do!
Edrena

"j" > wrote in message
. ..
> Of course I mean Mason Jars - and lids and seals.
>
> To your second point, it is NOT an established canning receipe. It is a
> recipie for pasta sauce that I just want to can instead of just eat that
> day. I currently FREEZE large batches but would rather can them. I'f
> follow regular canning instructions for tomato sauce, except it would be
> prepared differently with different ingrediant.s

You need to pressure can it for the same pressure and time that is called
for in
canning meats - which is something like 60 or 90 minutes I believe.
Use a canning recipie for pork. Be aware also that pressure canning
can alter the taste of some foods. Fruits espically, that is why so many
people prefer to boiling-water can tomato sauce, even through almost
all tomatos are borderline low-acid and thus dangerous to boiling water
can without adding lemon juice or some other acid (which is what
most of the modern recipies call for)

You cannot add acid like lemon juice to a meat recipie to make it
safe for boiling water canning. The acid does not penetrate to the
interior of the meat.

You also need to be aware that home canning of fats isn't recommended.
Fats react with the oxygen in the sauce and as a result will go rancid.
Commercail meat canning uses BHA and BHT to keep this from happening.
You can experiment with an antioxidant like vitamin E or vitamin C but
I wouldn't guarentee anything.

I would do a small batch like a few pints and then decide if the
taste survived the canning process. Then store a jar for a month and
taste again and see if it survives the storage. Then report back!

Ted

It sounds as though you've been freezing the sauce in plastic containers
like Tupperware, Rubbermaid or the like. Have you considered boilable
plastic bags like those used by FoodSaver, Seal-a-Meal and the others?

You could divide the sauce batch up into single-use portions, bag and
seal it, then simply drop a frozen bag into boiling water to thaw and
heat the sauce up, with no worry about overcooking or burning it. In my
experience the bags impart no detectable odor or flavor to their
contents.

Best of all, you avoid the hassle and risks of pressure canning that
others have described.

Bob
---------------------------
In article >,
says...
> I assume this is ok - but wanted to see if someone else had some wisdom.
>
> I have a pasta sauce recipie I like - actually from Raos (a joint in NYC)
> that uses San Marzano tomatoes, a touch of rendered salt pork, garlic,
> onions and not much else.
>
> http://www.raos.com/Cookbook_CDs/Cookbook_CDs.htm
>
> I make this stuff by the gallon at a time. Heretofore, I've been freezing
> it. But I don't like to thaw and I like the smell of plastic even less. So
> I'd like to can it in mason jars like I do the fresh tomatos from my garden.
> Does anyone see any danger or difficulty is canning prepared tomato sauce in
> mason jars using the standard canning methods? I'd make my sauce and the I
> would of course sanitize, boil, can, pressure set and let cool, and so
> forth. But does the presence of any fats or rendered pork fat render this a
> suspect choice?
>
> My appreciate any help. Thanks.
>

j wrote:

> Of course I mean Mason Jars - and lids and seals.

Not necessarily "of course." People use terms interchangeably on
occasion, as well as the question "can I re-use the jar the X came in?"

> To your second point, it is NOT an established canning receipe. It is a
> recipie for pasta sauce that I just want to can instead of just eat that
> day. I currently FREEZE large batches but would rather can them. I'f
> follow regular canning instructions for tomato sauce, except it would be
> prepared differently with different ingrediant.s

Well, "prepared differently with different ingredients" would be a hint
that a different technique might be called for instead of the same one.

Why not post your recipe and maybe we can see if that's the case?

Or ask these people:
http://www.uga.edu/nchfp/

B/

"yetanotherBob" > wrote in message
...
> It sounds as though you've been freezing the sauce in plastic containers
> like Tupperware, Rubbermaid or the like. Have you considered boilable
> plastic bags like those used by FoodSaver, Seal-a-Meal and the others?
>
> You could divide the sauce batch up into single-use portions, bag and
> seal it, then simply drop a frozen bag into boiling water to thaw and
> heat the sauce up, with no worry about overcooking or burning it. In my
> experience the bags impart no detectable odor or flavor to their
> contents.
>
> Best of all, you avoid the hassle and risks of pressure canning that
> others have described.
>
> Bob

or.....if you find out your recipe is NOT suitable for canning, whether it
be BWB or pressure canned, you could still freeze it, but how 'bout wide
mouth canning jars instead of plastic? I do this often with recipes I'm
not sure about ( I don't have a pressure canner)...If you put it in wide
mouth jars, it wont taste like plastic (since that is a concern), and
thawing is really easy. I think most (if not all) wide mouth jars can be
used for freezing.

I'm not knocking your idea, Bob, I do that too.....storage, in my house,
depends on the container I have.....;-)...."hmmm, lets see, I have this to
put up, but only this to store it in...will it work?" sometimes yes,
sometimes no.....I will experiment with the freezer...but never with the BWB
stuff.

Kathi




> ---------------------------
> In article >,
> says...
>> I assume this is ok - but wanted to see if someone else had some wisdom.
>>
>> I have a pasta sauce recipie I like - actually from Raos (a joint in NYC)
>> that uses San Marzano tomatoes, a touch of rendered salt pork, garlic,
>> onions and not much else.
>>
>> http://www.raos.com/Cookbook_CDs/Cookbook_CDs.htm
>>
>> I make this stuff by the gallon at a time. Heretofore, I've been
>> freezing
>> it. But I don't like to thaw and I like the smell of plastic even less.
>> So
>> I'd like to can it in mason jars like I do the fresh tomatos from my
>> garden.
>> Does anyone see any danger or difficulty is canning prepared tomato sauce
>> in
>> mason jars using the standard canning methods? I'd make my sauce and the
>> I
>> would of course sanitize, boil, can, pressure set and let cool, and so
>> forth. But does the presence of any fats or rendered pork fat render
>> this a
>> suspect choice?
>>
>> My appreciate any help. Thanks.
>>

I've had very little success with freezing *anything* in glass
containers. I've gotten away with freezing semi-solid things like
enchiladas in those flat Corning Ware dishes, but anything liquid in a
container more than an inch or two tall risks cracking or shattering the
container as the freezing liquid expands, at least in my experience.

I would definitely not try to freeze a soup or sauce in glass jars, wide
mouth or otherwise. What usually seems to happen is that a top layer of
the liquid freezes first, forcing the stuff below to expand outward to
the sides as it freezes. The plastic containers obviously can flex with
the pressure, while glass cannot.

Bob
=============================
In article >,
says...
>
> or.....if you find out your recipe is NOT suitable for canning, whether it
> be BWB or pressure canned, you could still freeze it, but how 'bout wide
> mouth canning jars instead of plastic? I do this often with recipes I'm
> not sure about ( I don't have a pressure canner)...If you put it in wide
> mouth jars, it wont taste like plastic (since that is a concern), and
> thawing is really easy. I think most (if not all) wide mouth jars can be
> used for freezing.
>
>

On Tue, 5 Dec 2006 09:54:11 -0500, yetanotherBob
> wrote:

>I've had very little success with freezing *anything* in glass
>containers. I've gotten away with freezing semi-solid things like
>enchiladas in those flat Corning Ware dishes, but anything liquid in a
>container more than an inch or two tall risks cracking or shattering the
>container as the freezing liquid expands, at least in my experience.
>
>I would definitely not try to freeze a soup or sauce in glass jars, wide
>mouth or otherwise. What usually seems to happen is that a top layer of
>the liquid freezes first, forcing the stuff below to expand outward to
>the sides as it freezes. The plastic containers obviously can flex with
>the pressure, while glass cannot.
>
>Bob

The Ball and Kerr wide mouth jars are labeled as can or freeze. If
you leave enough head space you will have no problem.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

The Cook > wrote:
> On Tue, 5 Dec 2006 09:54:11 -0500, yetanotherBob
> > wrote:
> [ . . . ]
> >I would definitely not try to freeze a soup or sauce in glass jars, wide
> >mouth or otherwise. What usually seems to happen is that a top layer of
> >the liquid freezes first, forcing the stuff below to expand outward to
> >the sides as it freezes. The plastic containers obviously can flex with
> >the pressure, while glass cannot.
> >
> The Ball and Kerr wide mouth jars are labeled as can or freeze. If
> you leave enough head space you will have no problem.

Also, laying them at an angle almost eliminates the problems of expansion.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Ted Mittelstaedt a écrit :

> "j" > wrote in message
> . ..
> > Of course I mean Mason Jars - and lids and seals.
> >
> > To your second point, it is NOT an established canning receipe. It is a
> > recipie for pasta sauce that I just want to can instead of just eat that
> > day. I currently FREEZE large batches but would rather can them. I'f
> > follow regular canning instructions for tomato sauce, except it would be
> > prepared differently with different ingrediant.s
>
> You need to pressure can it for the same pressure and time that is called
> for in
> canning meats - which is something like 60 or 90 minutes I believe.
> Use a canning recipie for pork. Be aware also that pressure canning
> can alter the taste of some foods. Fruits espically, that is why so many
> people prefer to boiling-water can tomato sauce, even through almost
> all tomatos are borderline low-acid and thus dangerous to boiling water
> can without adding lemon juice or some other acid (which is what
> most of the modern recipies call for)
>
> You cannot add acid like lemon juice to a meat recipie to make it
> safe for boiling water canning. The acid does not penetrate to the
> interior of the meat.
>
> You also need to be aware that home canning of fats isn't recommended.
> Fats react with the oxygen in the sauce and as a result will go rancid.
> Commercail meat canning uses BHA and BHT to keep this from happening.
> You can experiment with an antioxidant like vitamin E or vitamin C but
> I wouldn't guarentee anything.
>
> I would do a small batch like a few pints and then decide if the
> taste survived the canning process. Then store a jar for a month and
> taste again and see if it survives the storage. Then report back!
>
> Ted

Ted is right about time in pressure canner. I agree about fruit taste
that is altered by pressure canning. I also noted with meat/tomato
sauces take an overcooked taste after the pressure treatment the two
first times I canned some; at that time, I fully cooked the sauce
before cannnig. It must be considered that the cooking process will
continue for about an hour in the pressure canner. Therefore, it is
important not to completely cook the sauce before the sterilization
process. For a typical ten liters batch of sauce that would not be
canned and that would normally simmer for two to two and a half hours
(after the ingredients were adequately browned separately) I would
simmer for 45-60 minutes before cannning. Even though I use beef,
veal, pork, or what's available at the grocery store at an affordable
price, all those meats contain some fat and I had no problem yet. I
had some lemon juce when I don't use my own tomatos that were already
canned with lemon juce.

Hope this helps!

Etienne