Things to Consider Before Preserving Your Harvest
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
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How long can you keep home can goods?
I plan on canning fresh Tuna soon. Do you know what adjustment for pressure canner at 4000'?? Thank you. And BTW very good advice about not using 'Granny's ' old recipes and methods!
Here're the instructions you need, Morty. The tables at the end show altitude-adjusted pressure requirements for both dial-gauge and weighted-gauge pressure canners.
Good luck!
You could run all those tomatoes thru a blender or use an emulsifier which is a hand held blender-very handy. don't strain them as you waste a lot of tomatoes..good luck.
Last time I tried canning tomatoes, it came out fine, but the sauce was all chunky which makes sense. But, my family and I like smooth tomato sauce and not chunky so how do I get all the extra "chunks" out? Do I use a strainer?
I like to use an immersion blender. Some people also claim that leaving the seeds in the tomatoes makes the sauce bitter, so that's also something to think about. It really depends on your preference though.