Canning: Gold Tomato Sauce
Wednesday, August 25, 2010
My CSA arrived on Monday, but on Tuesday I was leaving for Alaska for 10 days. What to do? Blanch and freeze the greens and can everything else. Much like Marissa from the local canning blog “Food in Jars,” I enjoy small batch canning. It’s an easy evening project and lets you use up all kinds of odds and ends before they pass their ripeness. This golden tomato sauce is based on a recipe I saw recently on 101 recipes, but I added just a few red cherry tomatoes, languishing on the counter, for a little variation.
Posted by Erin on 08/25 at 08:59 AM
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Erin, did you water bath process this recipe? Because there’s actually not enough acid in it to be safe. You’ve got to be really careful with tomatoes, because the are in the grey zone when it comes to acidity. They always need to be acidified when you’re going to can them.