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complete book of pickling

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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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  1. 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...

    1 Reply
    1. re: dfrostnh

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