My 16 year old daughter did this while I was working yesterday!
by GladTrouble1088
3 Comments
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less_butter
If you want to prevent the tomatoes from separating in the jar, there’s a trick.
You need to start the pot with a small amount of tomatoes, just enough to cover the bottom and start simmering. Cut the tomatoes, put them in the pan, smoosh them, bring them to a simmer. Then cut and add the rest of the tomatoes just a few at a time. Don’t crush them like you did the first set. After you add more tomatoes, let the sauce come to a simmer again, then cut and add more.
The important part is not cutting up the tomatoes all at once, only right before you drop them in the pot of boiling sauce. When you cut tomatoes it releases an enzyme that neutralizes the pectin that holds the tomato cells together. When you heat the tomatoes, it neutralizes the enzyme. So you want to get the tomatoes hot *immediately* after cutting them and not let them sit around for a few minutes.
I only learned this recently. My mom used to cut up the whole batch of tomatoes all at once, put them in the pan, boil them for a while, then can them. This is what causes the separation.
Edit: I should also say that there’s nothing at all wrong with the separation and it doesn’t affect the taste at all. Many people don’t mind it and they don’t think it’s worth the effort to try to prevent. So do whatever makes you happy!
frackleboop
How cool! I wish I had been more interested in food preservation at that age. She should be very proud of herself.
3 Comments
Hi u/GladTrouble1088,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
If you want to prevent the tomatoes from separating in the jar, there’s a trick.
You need to start the pot with a small amount of tomatoes, just enough to cover the bottom and start simmering. Cut the tomatoes, put them in the pan, smoosh them, bring them to a simmer. Then cut and add the rest of the tomatoes just a few at a time. Don’t crush them like you did the first set. After you add more tomatoes, let the sauce come to a simmer again, then cut and add more.
The important part is not cutting up the tomatoes all at once, only right before you drop them in the pot of boiling sauce. When you cut tomatoes it releases an enzyme that neutralizes the pectin that holds the tomato cells together. When you heat the tomatoes, it neutralizes the enzyme. So you want to get the tomatoes hot *immediately* after cutting them and not let them sit around for a few minutes.
I only learned this recently. My mom used to cut up the whole batch of tomatoes all at once, put them in the pan, boil them for a while, then can them. This is what causes the separation.
Edit: I should also say that there’s nothing at all wrong with the separation and it doesn’t affect the taste at all. Many people don’t mind it and they don’t think it’s worth the effort to try to prevent. So do whatever makes you happy!
How cool! I wish I had been more interested in food preservation at that age. She should be very proud of herself.