In article <M43vi.453$lz2.328@newsfe12.lga>,
"Kswck" <kswck@optonline.net> wrote:

> Is there a definitive site you all use for information on canning tomato
> sauce?
>
> Usually, I just grind the tomatoes and make sauce and freeze it in gallon
> bags. I want to try canning the juice/sauce rather than adding all the
> ingredients for sauce, cooking it down and freezing it.
>
> I would think that you must cook down the juice for a bit and then can.
>
> One other question-can one spice the juice, say with onion and garlic,
> before canning or is there a real problem with botulism with garlic?
>
> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> industrial size electric grinder (50 bushels in 8 hours-or so say the
> literature it came with).

When I've canned tomatoes for sauce, I've just pureed them and added
nothing but a basil leaf to each jar. It's more flexible that way since
you can use it for different kinds of sauce or whatever.

D.M.