| T O P I C R E V I E W |
| JessieMae |
Posted - Jul 17 2009 : 11:15:30 AM
I really want to try canning spaghetti / pizza sauce this summer once tomatoes start coming in, but my ceramic-top range makes that pretty much impossible. If I use a recipe designed for canning, but instead of sealing them putting them in the freezer, do you all think that would work? Anyone save food this way?
Jessie Mae
Farmgirl Sisterhood #134 |
| 6 L A T E S T R E P L I E S (Newest First) |
| levisgrammy |
Posted - Jul 17 2009 : 8:32:21 PM
Jessie,
you can make your sauce and freeze it in can/freeze jars. They are canning jars that can also be put in the freezer. I don't put any tomato type sauce or anything in foil as the acid in the tomato leeches out the aluminum in to the food. You don't have to use a pressure canner when doing tomatoes because of their acidity. Low acid foods have to be done in a pressure canner. If you go to Walmart you should be able to find a Ball Blue Book. Lots of great information and it will tell how to can, freeze and dehydrate safely.
Denise
www.torisgram.etsy.com |
| JessieMae |
Posted - Jul 17 2009 : 8:02:25 PM
Michelle, that's good info...being so close to MSU, we have an ag extension right in the courthouse. I'll give them a call.
Jennifer, I'm confused. I thought you couldn't use a pressure canner on a ceramic cooktop because they don't get hot enough. Am I wrong?
Jessie Mae
Farmgirl Sisterhood #134 |
| JenniferJuniper |
Posted - Jul 17 2009 : 7:36:07 PM
I would only put the quilted jars in the freezer, not the regualr jars - I tried to freeze several quarts of homemade chicken stock once in regular quart size mason jars and all the jars burst/cracked.
Do you have a pressure canner? I have a ceramic top stove (unfortunately no gas for appliances here) & since it is just so hard to get a water bath canner to a rolling boil, I pretty much pressure can everything.
Farmgirl Sister #204 |
| vintagediva1 |
Posted - Jul 17 2009 : 2:50:46 PM
Hey Jessie Mae,
You can make any spaghetti sauce in any quantity and freeze it. No processing necessary. But...have you contacted your local extension service through the university. They sometimes have canners and space in commercial kitchens available for canning it you want to put it up that way. You would need to use a pressure canner
Michele
www.2vintagedivas.etsy.com
www.stitchingby2sisters.etsy.com
Love that good ole vintage junk |
| 1badmamawolf |
Posted - Jul 17 2009 : 12:54:18 PM
I do basicly the same thing as Joyce, but, I also can my sauces.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| 1930sgirl |
Posted - Jul 17 2009 : 12:05:14 PM
Hi Jessie Mae,
Do you mean freezing canning jars? I'm really not sure about that. For sure, you would have to leave more head space for expansion while freezing. I think, I would be concerned that the jars might crack.
My method is to make the sauce, then I freeze it in meal sized foil containers. When it's completely frozen, I pop the frozen block out of the foil and seal it in a Foodsaver bag. Works wonderfully and can be frozen for at least a couple of years in the Foodsaver bags.
Joyce |
