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complete book of pickling

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timothina Aug 24, 2011 10:18 AM

I just bought this book and was very excited to make a lot of the recipes. When I read it more closely, there were lots of tomato sauce recipes, to be processed using the water-bath method. I thought this was a hazard. Can someone familiar with the book and current practice weigh in?

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    dfrostnh RE: timothina Aug 24, 2011 10:41 AM

    This might be a good link for you. Tomatoes are usually acid enough to use a water bath method but adding lemon juice is recommended. A standard sauce might be ok for water-bath but once you start adding things like onions and peppers, it needs to be pressure canned.

    http://www.uga.edu/nchfp/how/can3_tom...

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      timothina RE: dfrostnh Aug 25, 2011 07:21 AM

      Thank you! I will reread the recipes; I thought they had added ingredients, but that just might be a faulty memory.

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