bottling pasta sauce

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suzy g

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bottling pasta sauce
« on: August 25, 2020, 15:41 »
So I am going to try bottling for the first time, I've frozen my sauces before and made jam before   what I intend to do is cook the sauce with onions garlic  etc   sterilise the jars add lemon juice   fill jars  put into a water bath for 40 mins   it that the way ? just checking if that's sounds ok   thanks

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mumofstig

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Re: bottling pasta sauce
« Reply #1 on: August 25, 2020, 15:48 »
It will keep better if you add the onions when you use it, as adding them before bottling reduces the acid content.
My way is here https://chat.allotment-garden.org/index.php?topic=82201.msg918774#msg918774
Lesley x
I'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that ;)

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suzy g

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Re: bottling pasta sauce
« Reply #2 on: August 25, 2020, 16:56 »
aww thank for that quick response mumofstig but I have already put the toms and soften onions and garlic in the oven so maybe I better add a little more lemon juice to the jars I'm making a chunky sauce one which I normally freeze, a than just add it over veggies balls and pasta it was the actual bottling I was nervous of. but the next step seems to be what you say in your recipe  thank you very much

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jaydig

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Re: bottling pasta sauce
« Reply #3 on: August 25, 2020, 19:05 »
Thanks to MoS for the information about not adding onions.  As I'd run out of freezer space last year I resorted to bottling one or two things, and pasta sauce was one of them.  I did the usual, sterilising the jars and adding the hot sauce, and then I put them into the pressure cooker three or four jars at a time, putting a folded tea towel in the bottom and wrapping all around the jars with a couple more old ones to stop them touching both the bottom and sides of the pressure cooker and each other. I can't remember exactly how long I had them under pressure, but I used the time recommended for bottling tomatoes.  It kept really well, but as I use such a lot of it, I didn't need to keep it for a lengthy period of time, so this time I'll follow MoS's advice about the onions, and leave them out.



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