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So it's that time of year when I have to guess the weather forecast. Last night and tonight there is a chance of frost an I have a garden full of green tomatoes that I don't want to see go to the compost pile so I picked them with the intention of making salsa verde or a green tomato pasta sauce....neither of which I have ever made and I don't want a summer to learn by!
So here's the conundrum...make something I may not like or try a process idea I thought up so can build up a big enough batch of sauce to can.
The process idea is to make a regular pasta sauce with any of the ripe fruit I have then freeze that small batch and wait for more tomatoes to ripen to make another small batch so I can keep doing this until I have enough sauce to can from the combined batches. What I am unsure about is the canning of twice cooked food and anything that may introduce to the canned food. I couldn't find anything on Ball's website and I'm good on the key of using pH as guide of what's safe for water bath canning. So...have any of you foodies out there in Brewland or someone with some food service smarts have any insight on this one?
So here's the conundrum...make something I may not like or try a process idea I thought up so can build up a big enough batch of sauce to can.
The process idea is to make a regular pasta sauce with any of the ripe fruit I have then freeze that small batch and wait for more tomatoes to ripen to make another small batch so I can keep doing this until I have enough sauce to can from the combined batches. What I am unsure about is the canning of twice cooked food and anything that may introduce to the canned food. I couldn't find anything on Ball's website and I'm good on the key of using pH as guide of what's safe for water bath canning. So...have any of you foodies out there in Brewland or someone with some food service smarts have any insight on this one?