The only caution I would share is all the water will be in the sheet pan so use extreme caution pulling them out of the oven. Take the frozen halves and lay them face up on a cooling rack set over a sheet pan and put in a 350 degree oven for one hour. Luckily, I discovered that if you take the frozen whole tomatoes out of the freezer and set them on the counter for 45 minutes, they are then barely soft enough to cut in half. But grilling tomatoes is a thankless and wasteful job.
I had wanted fire roasted tomatoes like the ones from Muir Glen. Then that winter I had to figure out what I was going to do with all these frozen tomatoes. So, one year I had a HUGE crop of ‘maters and no time to prep and can them. I’m not sure if I’ve shared this with you before but I apologize if I have. If it's really a concern one could use a pH test on the final product before canning and add some lemon juice or vinegar to lower the acidity if needed. I don't think tweaking a bit this way or that would be a problem, but some people go overboard. If one was to add an extremely high proportion of non-acidic ingredients, you could potentially create a low-acid environment that would be much more prone to spoilage. Either should increase the acidity of the end product. You're only driving off excess water, not really changing the proportions, when you cook the tomatoes down, with or without the other veggies. What I believe she wanted to avoid was people overloading the sauce with other ingredients and losing the acidity of the tomatoes. You could probably sub it in for the mushrooms or any of the other non-acidic ingredients.Īs for the tomato ratio and safety issues, the quote was from the original recipe. I use it pretty sparingly in the kitchen. Glenn, believe it or not, I'm not a huge fan of basil. Date and label and store in a cool, dry location, out of direct sunlight.
Put through food strainer or food mill.Boil 20 minutes, uncovered, in large pan (or pans). It's okay to substitute an equal amount of fresh basil for some of the celery, green peppers or mushrooms. Salt and pepper can be adjusted to taste. This recipe is very close to the “Spaghetti sauce without Meat” recipe listed on the National Center for Home Food Preservation website, so you know it's a safe canning recipe. My favorite canning spaghetti sauce recipe is adapted from The Encyclopedia of Country Living by Carla Emery. (Scroll down to bottom of post for print friendly version of recipe.) Spaghetti Sauce Recipe for Canning with Fresh Tomatoes – Step By Step Instructions If You Don't Have Enough Ripe Tomatoes from One Picking.How do you thicken homemade spaghetti sauce for canning?.How long does home canned spaghetti sauce last?.To Finish the Spaghetti Sauce for Canning.Spaghetti Sauce Recipe for Canning with Fresh Tomatoes – Step By Step Instructions.