bottles tomato sauce for cooking

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sunshineband

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bottles tomato sauce for cooking
« on: September 08, 2013, 13:38 »
I am going to make some tomato based sauces to bottle and keep for using with pasta, cooking curries etc and have read up a lot about this as I haven't bottled anything for about 30 years.

I have two question that I hope recently experienced bottlers can help me with please, as there seems to be contradictory advice about these:

 - When I put the filled jars in the water bath, how tightly should the screw lids be on?

-  How far up the filled bottles should the water be?

Thank you in advance for your assistance in me avoiding botulism  ;)
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mumofstig

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Re: bottles tomato sauce for cooking
« Reply #1 on: September 08, 2013, 13:45 »
I hand tighten lids, just as you would for jam, to make sure no water can get in whilst they're boiling - I have my water up to about 3/4inch below the lids, this allows the water to bubble up without going over the tops  ;)

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tosca100

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Re: bottles tomato sauce for cooking
« Reply #2 on: September 08, 2013, 16:08 »
I only had a shallowish pan when I did my bottles so I lay them down under water. Saw this on youtube American. There is a lot on there, so I used a combination of that and books and chose what I wanted to do. Not very scientific but seems to have worked in the main. I have a hundred or so bottles with allsorts in, and only one batch seems to have not worked, no idea why but it was some that I did when I was very tired and probably tried to rush them. ::) Lucky they were in the cellar when the lids exploded off! :ohmy: But they were the clamp on lids not screw tops.

I have now invested in a huge enamel pan and everything gets submerged. I use it on a large gas ring in the garden! :)

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sunshineband

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Re: bottles tomato sauce for cooking
« Reply #3 on: September 08, 2013, 18:12 »
Thanks you two. I appreciate your advice.

I have collected lots of Loyd Grosman bottles as they are exactly the right size for a meal base for us, and they fit in my maslin pan on a wooden trivet arrangement I have made with headroom for them to only just be covered by the water, and I would feel happier if it was just below the top, like MoS said, as otherwise it might bubble over.

Tomorrow is the day now as time at the plot ran away with me. Tomatoes are skinned and chopped, peppers are sliced very fine, chillis, coriander leaves and onions need to be prepped and then....... I shall create lovely juicy sauce for the winter -- batch one with green chilli.

Batch 2 to follow with yellow and orange tomatoes if I have enough, plus some fennel and no peppers.

Quite excited  :lol:




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