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My Granny's Homemade Tomato Sauce
It will get shipped to whatever address you fill in.For "state", you can probably use "province".Once the package is moving, you will get messages from Instructables and FedEx confirming the destination.
after I've sent my personal data... How am I sure that they're actually saved and my prize is going to get shipped to the right address??? Thanks again
Thank you soooo much! I wasn't sure myself about that for other greek users in the past had faced a few problems. But it seems that the policy had changed... XD thanks again!
It looks like Greece should be fine for the Canning and Pickling Contest. Fill out the form to the best of your abilities and you will be contacted if the shipping department is unable to send it with the information you have provided.
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OMG! That's so artistically great!! Bravo! ;-)
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Let them boil so that the jars are sterilized but the glass doesn't crack!!! BEST WISHES
his is an easy recipe, but was wondering how long should water bath them?
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I work hard to keep all areas very clean. Iwash counters, scrub sinks and wash the jars and tools in the dishwasher (and Iam lucky enough to have the steam sanitize setting on my dishwasher). (It is asetting that cost $$$ and my hubby thought it was a waste of money but he doesnot can. A happy momma is a happy home)When I have the jarsclean and out of the dishwasher, I line them up and add 1 Tablespoon of lemonjuice to each quart. This lowers the ph to a higher acid level. I have used 5%vinegar. (2TBLS) this does not "change the taste" of thetomatoes. I wash and skin thetomatoes by the hot boil and cold blanch. The skins slip off.I pack the tomatoes injars and run a knife in the jar to eliminate the air bubbles. I fill and leave1/2 inch from the rim. I clean the rims with white vinegar on a paper towel; Icheck the rims for chips and cleanness by cleaning with a wet (with whitevinegar) paper towel. Then wet your finger with vinegar and rub the top likeyou are going to make music with a fine wine glass. An unbroken jar will make asqueak sing sound. You can feel if the rim has a chip, do not use that jar ifyou have a chip, dump our product in another jar or refrigerate it to use in afood dish that eve or the next day. If I have a chipped rim I will mark the jarwith a piece of tape, sticker or a mark to make sure it does not cycle throughthe canning jars. I am lucky to live in an area that has recycling; I justrecycle it right away. I boil the flats andplace them on the jar and secure the ring. The very importantpart of canning is to destroy any and all bacteria that are in the air, on yourhands and on all tools. The research and discoveries show the old methods arenot always the best or safe method.To do this I hot waterbath my tomatoes (with added acid). I have the big canners and I submerge the closedjars in water in the canner and make sure the jars are covered at least 2inches. I boil quarts 20 minutes at a ROLLING boil. You start timing the 20minutes when the rolling boil starts. My brother says a slow boil is 212degrees, DON'T listen to my brother. ROLLING!!!! He lost product with hisgentle simmer.It is best to getschooling with an experienced caning person. They can show some simple tricksof tools, handling and cleanness. The extension department (state) has moderncanning tips, sit in the library and peruse the MODERN canning books for acouple of hours. It will be worth your time. I have been canning for 45 yearsand can for 2 families. Right now I have 35 tomato plants and they are veryhappy with all of the rain. Yesterday I canned 26 quarts. Today I will probablyharvest 4-5 bushels.I am the first topreach processing time and pressure cooking. I still read and reread books. Ikeep canning books at home, I found a favorite and I recheck processing timesfor pickles, jams, and jellies. I check with a modern canning book water bathtimes or pressure cooker times.Do not skip the notwater bath and pressure cooking low acid foods. I use lemon juice to increasethe acid level in tomatoes so I do not have to pressure cook. The modern tomatohybrids have eliminated some of the natural acidity. A home canning process hasto replace the acid.I bought an electricpressure cooker and it is NOT recommended to can meat and fish. You still needto have a cooker with a weight.
Actually I said that this method is used for anything else than tomato sauce... We keep it in a dark, dry, cool place and it tastes fresh even 3 years after canning!! You're right concerning the fact that it goes bad if the lid is not seeled or gets unscrewed BUT... that is why we flip the jar over for a day. If there is air inside the jar, there are visible air bubbles and thus, we know something's gone wrong.... Also, when we need to can syroped fruits etc we follow another process. Anyway, I think your tone it's rather rude and so does your phrase about deleting this instructable....Instructables is a place where we suggest ''how-to'es'' and express our opinions... Whether you don't agree with the process followed in an instructable or with the opinions expressed to it, well, you have the option of not constructing that certain object in that way. Benevolent criticism is of course accepted... it helps the author to improve himself... Thanks for the comment, regardless your hostility, even if we disagree (of course you may know a thing or two more than me but take it easy)...
FYI, it is the canning process itself which makes canned tomato sauce shelf-stable and safe, not "preservatives". There are no preservatives in commercial canned sauces; just read the freakin' label, dude.And the process you describe isn't even canning; its NOT safe for anything other than jams or jellies (in which the large amounts of sugar act as the preservative and prevent bacterial growth) or pickles which rely on high acid levels. Even fruits packed in syrup won't successfully can in the manner you describe.Tomatoes are marginal in terms of acid level; the FDA actually recommends pressure canning them rather than water-bath canning because of the .danger of botulism poisoning in low acid foods.My point is this; while you and granny have avoided problems thus far, this is an unsafe method of food preservation and Instructables is remiss in allowing you to publish it.People reading this assume you know what you're doing. You don't. Please remove this. - Cheese Queen
I just checked the Master Food Preserver program literature, and you can store the product for longer than a year, but the quality may start to deteriorate after one year. We have store salsa for longer and have never noticed a reduction in quality. But, your results may differ. . - nuggetshooter
Assuming you've canned your food properly in the first place and its been stored in a cool, dry, dark place, taste and eating quality MAY be reduced after one year of storage ( I personally disagree; in my experience most foods are still fine after several years) , but *safety* is not compromised for as long as the lid and seal remains good. - Cheese Queen
Cheese Queen - I agree totally. As a certified Master Food Preserver, I would never use this method. I thought when I was flipping through the recipe, I had missed the water bath or pressure cooking step. Early on, my wife and I used the water bath canning method for tomato sauces, and never had a problem. But, I agree that the tomato is in the grey zone as far as acidity. We switched over to the pressure canning method a number of years ago, and have also never had any issues. If the lids do not seal, back into the pressure cooker they go with a new lid. Or, into the refrigerator the product goes for immediate use. Also, the UC Master Food Preserver Program and the Ball canning book recommend that one keep food out of direct sun light, in a cool place, and that they not be stored for no more than one year. And, if after storing your product, you open the jar and the lid lose or can be pried off with one's fingers, then it should be discarded since it did not seal properly to begin with. - nuggetshooter
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OMG!! Blackberries are my favourites... and in my village they're all over the place... Thanks for the recipe!!!!
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