I am growing san marzano tomatos for spagaetti sauce during winter, but I am worried about how to can properly.
I don't have a pressure set up.
I am also wanting to can these in sauce I make from discarded san marzanos, I don't want to can them in water. It really makes a big difference in flavor when I turn these into sauce later. Water dilutes the flavor. Sounds odd, but I have been working with san marzanos for a while and it's true.
Anyway, this is what I want, to can the tomatoes in it's own sauce.
I know I have to drop the tomatos in boiling water for a second so the skin peels off.
Some of the tomatos I will make the sauce out of.
I can never find a clear article on boiling, tighten or loosen lids in the water bath, water levels, removal, lid tightening, parafin wax?
I am pretty lost. I have googled and googled and read a lot and I am not finding very clear instructions.
Another thing with san marzano tomatos, is that these are not acidic tomatos, they are sweet. If that means any thing.
Thank ya.
I don't have a pressure set up.
I am also wanting to can these in sauce I make from discarded san marzanos, I don't want to can them in water. It really makes a big difference in flavor when I turn these into sauce later. Water dilutes the flavor. Sounds odd, but I have been working with san marzanos for a while and it's true.
Anyway, this is what I want, to can the tomatoes in it's own sauce.
I know I have to drop the tomatos in boiling water for a second so the skin peels off.
Some of the tomatos I will make the sauce out of.
I can never find a clear article on boiling, tighten or loosen lids in the water bath, water levels, removal, lid tightening, parafin wax?
I am pretty lost. I have googled and googled and read a lot and I am not finding very clear instructions.
Another thing with san marzano tomatos, is that these are not acidic tomatos, they are sweet. If that means any thing.
Thank ya.