Quote:
Originally Posted by z_willus_d
I don't see the benefit for myself in canning completed sauce as I tend to make my sauces different depending on what I'm cooking, so it seems that whole (or quartered) tomato canning would offer me the best flexibility.
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I never can 'completed' sauce. I make mostly Tomato Conserva aka Conserva di Pomodori both as a consentrate and a consentrate w/chunks... no added 'perfumes'.
I'm not a fan of watery canned tomatoes in any form. It's gotta be bold and to the point for me!
My course of action in preserving early on in the season when the pickings are slim is to make the conserva and, because the batch may only amount to a jar or 2, I top the conserva with olive oil in 'freezer' jars and keep those jars in the freezer until use. No re-handling.
>Martin