Comments on: How to Make a Big Batch of Roasted Tomato Sauce to Store for the Winter http://sarahscucinabella.com/2007/09/07/how-to-make-a-big-batch-of-roasted-tomato-sauce-to-store-for-the-winter/ Recipes for Home Cooking Sat, 18 May 2013 06:54:09 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Cooking with Kids: Heirloom Tomato and Provolone Sauce | Sarah’s Cucina Bella http://sarahscucinabella.com/2007/09/07/how-to-make-a-big-batch-of-roasted-tomato-sauce-to-store-for-the-winter/#comment-577 Cooking with Kids: Heirloom Tomato and Provolone Sauce | Sarah’s Cucina Bella Mon, 27 Sep 2010 14:54:52 +0000 http://sarahscucinabella.com/?p=449#comment-577 [...] fall, I make a big batch of Roasted Tomato Sauce (and, last year, tomato paste) and can it for wintertime. Opening up a jar of it in the dead of [...]

]]> By: fuzzyturtle http://sarahscucinabella.com/2007/09/07/how-to-make-a-big-batch-of-roasted-tomato-sauce-to-store-for-the-winter/#comment-576 fuzzyturtle Mon, 10 Sep 2007 18:26:00 +0000 http://sarahscucinabella.com/?p=449#comment-576 Thanks! It sounds like a creat recipe…!! and thanks for the link I always quadruple check when canning :)

]]> By: Sarah Caron http://sarahscucinabella.com/2007/09/07/how-to-make-a-big-batch-of-roasted-tomato-sauce-to-store-for-the-winter/#comment-575 Sarah Caron Mon, 10 Sep 2007 18:01:00 +0000 http://sarahscucinabella.com/?p=449#comment-575 Good question.

Yes, this recipe can definitely be canned. I know if you were to can this in a water bath (about 35 minutes at a rolling boil) then you would add lemon and it could be canned that way. You can find some good guidelines for adding lemon juice for both pressure and water bath canning here: http://ohioline.osu.edu/hyg-Fact/5000/5337.html.

]]> By: fuzzyturtle http://sarahscucinabella.com/2007/09/07/how-to-make-a-big-batch-of-roasted-tomato-sauce-to-store-for-the-winter/#comment-574 fuzzyturtle Mon, 10 Sep 2007 17:55:00 +0000 http://sarahscucinabella.com/?p=449#comment-574 Can this be (pressure) canned if you add lemon? the recipe sounds great, but I hate to cram up my freezer …

I’d be pressure canning.

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