Anyone can? I'm making unsweetened applasauce today.

Need2Exerc1se

TropicalKitty wrote: »

aggelikik wrote: »

I can pretty much everything, including simple tomato paste (no sugar, salt or vinegar to help with preservation), without a pressure canner and without water baths. It is a tip I learned about 10 years ago and saves a lot of time:
Clean the jars and lids and place them in the oven. Heat them to 100 celsius degrees for 20 minutes.
While the jam, sauce or whatever is still boiling hot, fill the jars to the top, screw the lids tightly (you will need oven gloves, as everything will be hot), and then place the jars upside down on a flat surface and let them cool.
Then store as normally. They last for years. I just opened this summer a jar of pear jam and a jar of tomato sauce, forgotten since 2012 and they were perfect. The only limitation in the method is you need screw lids.

Just an fyi:
This is NOT considered safe. Yes, people have done it for years and years, but the canning guidelines for safe food handling say big no. Unless you can verify the product is acidic enough, tomato products like sauce, must be pressure canned to ensure no botulism.

Eta: since you used Celsius, I assume you aren't in the US. It's the US guidelines that say no.

I'm not familiar with the oven method above, but tomatoes are acidic and don't need pressure canned. A hot water bath is pretty standard. Adding a tsp of lemon juice to each jar can up the acid content if you are concerned.

quiltlovinlisa

I've heard with tomatoes that unless it's an heirloom variety, most modern tomatoes don't have the acid they use to have and should be pressured canned. That said, most of my friend water bath them. I don't can tomatoes, soooooo, I have no personal experience, only what I've read.

As to oven canning, I concur, it's not safe. There's no way to ensure that all the product gets to the right temperature. I've done jam without water bath decades ago, but they changed the guidelines and now I do a five minute water bath just to be sure. Botulism is nothing to mess with.

jgnatca

Bravo! Sounds delicious. I found a slow cooker recipe with cinnamon but I'm not making as much as you. Since I'm not sterilizing them, I store the apple sauce in the refrigerator. I've got half a jar left.

quiltlovinlisa

jgnatca wrote: »

Bravo! Sounds delicious. I found a slow cooker recipe with cinnamon but I'm not making as much as you. Since I'm not sterilizing them, I store the apple sauce in the refrigerator. I've got half a jar left.

Few people make as much as I do, but I have five kids (two teen girls and 1 tween boy and 9 year old twins boys that out eat my husband!) We plow through a lot.

Sounds like you enjoyed what you made. When the kids leave, I imagine I'll can a lot less.