/2015/10/tomato-canning-basic-marinara-and-pizza-sauce/ Local, DIY food in a global, ready-made world. Fri, 31 Aug 2018 05:23:57 +0000 hourly 1 https://wordpress.org/?v=6.9.4 /2015/10/tomato-canning-basic-marinara-and-pizza-sauce/#comment-810590 Fri, 31 Aug 2018 05:23:57 +0000 /#comment-810590 I had 20 pounds left and was looking for a pizza sauce recipe. Thanks for posting your. This is such a great post for tomato canning. It has inspired me to look for more tomatoes before the season is over. And I concur that the greatest blessing for this type of work project is the electric strainer!
My query is lemon juice versus citric acid Any thoughts?

]]> /2015/10/tomato-canning-basic-marinara-and-pizza-sauce/#comment-810583 Thu, 19 Jul 2018 13:33:10 +0000 /#comment-810583 Are you ready I am about to blow your mind. Take your Roma’s cut steam area off. Quarter them. Add spices. I like a lot of different ones; ground the garlic and onion in a food processor. Add tomatoes, onions and garlic to an electric roaster. I put mine out in the mud room and let it cook for about 8 hours. Use an immersible blender and make it look like sauce add to jars and cool pack it.

]]> /2015/10/tomato-canning-basic-marinara-and-pizza-sauce/#comment-810481 Fri, 13 Nov 2015 03:30:40 +0000 /#comment-810481 question: Do you have to do all the processing of the tomatoes beforehand (blanching, peeling, seeding, etc) When I make normal (aka not for canning) tomato sauce at home, I don’t do any of that. Is it required or just for taste/texture?

]]> /2015/10/tomato-canning-basic-marinara-and-pizza-sauce/#comment-810457 Mon, 05 Oct 2015 06:27:33 +0000 /#comment-810457 This is so cool

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