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Advice on quanity for large batch of tomato sauce for canning

post #1 of 7
Thread Starter 

I grew tomatoes this summer and towards the end of the season I picked, skinned and froze seven one gal bags full of roma tomatoes.

 

I'm going to make them into sauce today and I need some help on the ratio of onion, garlic, basil and salt and pepper.

 

I think this will turn into fifteen-seventeen quart jars, correct me if I'm off .I weighed a few bags this morning and they look to be about seven pounds a bag.  I've only made sauce a few times in the past and I think I figured one half medium onion, two cloves of garlic and a quarter cup of fresh basil per jar. As far as salt and pepper I just kind of guessed as I cooked and added right up to the end which is obviously not the correct way of doing it.

 

So what do you say? Am I off on the amount this will produce which will also put me off on my ratio of onions and such. I want this sauce to be on the fresher side meaning not cooked all day into a thick gravy.

 

Thank you in advance.

 

Ron

post #2 of 7
Quote:

 As far as salt and pepper I just kind of guessed as I cooked and added right up to the end which is obviously not the correct way of doing it. 

 

actually, that is the correct way of doing it. You can always add more, you can't take it back so adding and tasting is the way to do it so you end up with the correct amount.        

As far as the rest of it goes, there is really no one specific amount you can call correct. If you like the taste of the sauce, then you have enough onions, garlic, or whatever you choose. 

If you have a Ball book on canning, they have good recommendations for cooking times to insure food safety but otherwise, cook the sauce as long or as little as you want.                                                

post #3 of 7
Thread Starter 

When is the best time to add the salt and pepper?
 

post #4 of 7
Thread Starter 

Or I should say when is the best time to add most of the salt and pepper? The tomatoes are simmering as we speak and the aromatics are not in the pot yet. my plan is to add them and the s&p once they have reduced a bit.
 

post #5 of 7

Well I'm no expert at canning but I would add salt and pepper at the end if I were adjusting for seasoning.  OTOH since you are using it for sauce you could just do it while you're cooking the meal.

post #6 of 7

Add it at the end. Just not all at once. You do not want to add salt while the sauce reduces. That will concentrate the salt. But add carefully, tasting as you do so you know when enough is enough. 

post #7 of 7

If you are cooking something that isn't reduced you can add right away, cooking something that is reduced add some at the beginning but go light and adjust at the end. Personally for me it is hard to get to much black pepper in a dish so I add it at the beginning.

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