HOw to can pizza sauce?

[me&thegals]

FD--I know what you're saying about turning into Nervous Nellies. However, the same books that publish the canning information are actually making sales by people canning.

I really think it pays to pay attention to canning instructions. They are actually tested for inhibited bacteria and botulism growth. You actually can die from badly canned foods. I bet it happens almost never, but I surely don't want it happening in my house!

As for tomatoes, put in 2 T of lemon juice per quart. Anything with oil is not recommended for canning. I have actually ignored this rule to can cowboy caviar and 3-bean salad. I will be watching closely for any problems, especially since both are eaten without reheating.

 

[patandchickens]

The reason they now recommend adding lemon juice or vinegar is because these days some tomato varieties are bred specifically to have low acid levels. Since the recipe writers have no control over what cultivars people are canning nor over their growing conditions (which can also affect acid levels) they are giving the safer more conservative version.

I don't personally have a problem with that.

I also don't add acid myself (well I might if I were canning blighted or frosted tomatoes, but I would probably not do that) because I only ever can Early Girl or paste tomato varieties, all of which are AFAIK quite sufficient in acid levels for waterbath canning.

I just think that by the time tomatoes (whatever the heck they were to start with) have been trucked around and done all the industrial-processing things they do to make commercial canned tomato products -- my mother was an agricultural biochemist Way Back and my son watches "How It's Made" a lot, I know way too much about food processing technology for my own comfort -- I would not place bets on their pH.


Pat

 

[FarmerChick]

I would freeze.

I make flat bread pizza cause of my new eating style. I try not to eat pizza much.....so I take a jar of pizza sauce and freeze in ice cube trays. Then I take out 1 or 2 cubes, nuke for a sec, then spread on my flat bread and add cheese. BUT I don't think I would "can" this store bought pizza sauce from one jar to another?

I don't think canning prepared foods like sauces already monkeyed with is a good idea.

I just don't know. Anyone google this to see if it is OK to do?

It seems the chemical changes and different ingredients doesn't lend itself to "canning" from a natural state?

Hmm...I never did it so I just don't know.


I think google research is in order..LOL

 

[Dace]

Ok...seems that no one is comfortable with re-canning commercial tomato products so into the freezer it will go!

Thanks for the feedback

 

[FarmerChick]

LOL Dace

I will google and see what is said for all this.
I don't have a clue.

We all need to know for sure! Cause when those sales hit and product is super cheap, it would be a great thing to know if we could can this stuff!!!



been looking, no one has the answer that I found as yet but this site is FAB!

http://rds.yahoo.com/_ylt=A0geutHYB...08/**http://www.pickyourown.org/canningqa.htm


it answers millions of canning questions. but not the one we want yet..HA HA

 

[FarmerChick]

I found this one another site???
might help









I bought three humongous food-service sized cans of organic pizza sauce at the discount store today for a great price. I know, I should make my own, but cheap pre-canned tomatoes are very tempting since I haven't yet mastered canning and tomato season is two months away. But...there is enough in each can for about eighty pizzas (okay, not really, but it looks that way). Can I re-can (water bath or pressure can) the leftovers once I open a can, or do I need to freeze instead? I am not so good about thawing in time and would prefer to recan if possible. Anyone know?
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amyamanda
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06-30-2008, 05:48 PM #2
greenegirl
Senior Member


Join Date: Jun 2006
Location: Florida
Posts: 1,194 Yes, you can recan it. We have not been very successful at growing tomatoes here. We have been buying unflavored tomato sauce and flavoring that and recanning it. Works fine.

I'm assuming there's not a lot of additives like meat or chopped veggies in the sauce. If there are, you probably need to pressure can, not water bath can. If you do have additives, I'd look at a Ball Blue Book, find a recipe closest to the canned stuff you have and use the canning instructions (either water bath or pressure) they provide.

 

[Dace]

Hmmmm...ok now I am stuck sitting on the fence.

Who agrees and who disagrees???

 

[patandchickens]

I don't see anything at all wrong with re-canning commercial sauce or sauce made from commercially-canned tomatoes in a PRESSURE canner. (Other than obviously it subjects the food to more cooking, but that is probably not a big deal for something like canned pizza sauce)

I would not waterbath it without being able to test the pH with a good pH meter (litmus paper don't work so good with tomato products, for somewhat obvious reasons )

Pat

 

[Dace]

Thanks Pat. I decided to play it safe and froze the whole lot

 

[patandchickens]

Pizza party at Dace's house! Who all's coming? I like pepperoni and hot peppers on mine

Pat