Anyone know how to save own tomato sauce in jars without having to freeze?

Question

I'm in the process of making 12lbs of meat tomato sauce and wondering if there is another way to, well, preserve it. I can freeze it but that will take up all my freezer. So if anyone has a idea for me, i'm all ears. Thank you

Answer 1

You use the same process that you would make jelly, jams, preserves, etc. ..with. It is the same concept.

Answer 2

Good Question. Canning or rather jarring is relatively easy to do with tomato sauce. I get the impression that you have added meat to the tomato sauce so that might make a difference. The pH of the sauce must be below 4.5 to avoid the risk of botulism. So you need to make sure of that. With straight tomato sauce no problem but with meat added you will want to make sure. Then it's just a matter of heating the sauce up (180 F should do it) and putting it in jars. There must be a good airtight seal and they must be filled hot. If you don't have jars with tight lids you may have to buy them but by then it might just be cheaper to freeze the sauce. If the jars do not have tight lids you risk some air getting into the jar and some mold growth.
I promise you it's easier to do than describe. Good luck
PhD Food Chemistry and Nutrition

Answer 3

any good canning book from the library
OR you can buy one
but canning is very simple
make your sauce keep it hot
wash, sterilize your jars and lids
fill the jars with sauce, get a funnel JUST for canning
It protects the lip of the jar from getting messed up and provides the proper "head space" add the lids & rings
place in a large pot,, add water to the bottom of the rings- - well there is a rib or collar at the top just below the rings...IDK
boil for 30 - 45 min. remove the jars and tighten the rings,, cool
you need some tools to aid picking up HOT jars.
I have some web sites but I have not visited them
www.canningpantry.com
presurecooker-outlet.com - - -??

Answer 4

Tomatoes are acidic enough that you don’t need a pressure cooker. If you don’t own a covered water bath (with rack) and mason jars, they’re often easily scored in rural/farm area garage sales, thrift stores and ebay.

Step 1: Prep

• Fill water bath 2/3rds full and bring water to a boil; then keep at a near-simmer until ready to jar.

• Take clean mason jars and bands and sterilize in the hot water bath by boiling for 3-5 minutes. Remove with tongs and let dry on clean towels.

• Keep the coated lids in a small pot of hot water on the stove (do not boil).

Step 2: Fill the Jars

• Fill the jars with sauce, leaving no more than 1 inch of space.

• Use a chopstick or slender rubber spatula to press the sauce down so that any air pockets fill with juices. Fill with more sauce if need be.

• Top off the jar with 2 Tbsp of lemon juice and a basil leaf to each quart (1 Tbsp of lemon to a pint). If there’s food residue on the top of the jar, wipe off with a clean paper towel.

• Take a clean lid from the lid pot and place onto the filled jar. Screw on the band (no need to make this too tight) and put aside.

• Repeat until you’ve used up all your jars or sauce. Jars really do need to be full to seal; you don’t want to can jars with too much air in them.

Step 4: Bathe and Cool

• Bringing the water bath back to boil, bring the rack up so that the handles are resting over the sides of the pot. Load the jars onto the rack and gently lower the rack into the water. The water should cover the jars by at least 1-2 inches.

• Cover the canner and let process for 45 minutes for quarts; 40 minutes for pints.

• Raise the rack back up and carefully remove the hot jars, leaving them to cool on a clean towel (cooling racks are nice, too, on top of towels).

• Repeat with the rest of the jars until all have been canned.

• Let cool: you’ll hear popping noises for the next ½ - 12 hours as the jars cool and seal, one by one. You may wish to remove the bands while the jars dry so as not to get rusty. You can re-screw them on again later, if you’d like, or not; they’re not necessary after your jar has sealed.

If you have any jars that have not sealed after 12 hours, refrigerate! Occasionally through a defect in the lid or jar, you may get one or two that refuse to seal.

Answer 5

You need to can it (which requires sterilizing the jars, etc.) I'm sure that the Mason Jar company has instructions on it's website to do this. You'll need to buy a box of jars, but they are cheap and available at most grocery stores.

Answer 6

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Answer 7

here's a website that should help you with all of your canning needs! good luck!!

http://www.canning-food-recipes.com/canning.htm