Canning Tomato Sauce - Ask Extension
Hello,I’m relatively new to canning. I plan make tomato sauce from garden tomatoes that I have frozen. Some are plum tomatoes and some are slicing t...
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Canning Tomato Sauce #854575
Asked November 02, 2023, 1:01 PM EDT
Hello,
I’m relatively new to canning. I plan make tomato sauce from garden tomatoes that I have frozen. Some are plum tomatoes and some are slicing tomatoes - which I know will have more liquid. My question is this: Is it safe to pour off extra liquid that separates from the pulp before processing? Or, do I need to cook the sauce down to reduce the liquid in order to preserve acidity? I plan to add 1/2 teaspoon of citric acid to quart jars.
I appreciate your assistance. I’ve gotten mixed advice to this question.
Best,
Wendy Mancini
York County Pennsylvania
Expert Response
Wendy--
They recommend that you make sauce with your frozen tomatoes and not can halves or quarters. As far as draining off the liquid, I would not. I would cook it down to the consistency you want--but not too thick. Sounds like you have the right amount of citric acid. If you have any other questions about canning, feel free to email me at <personal data hidden>
Acidification: To ensure safe acidity in whole, crushed
or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset the acidic taste, if desired. One to 2 teaspoons of sugar may be enough to enhance the flavor.
