Hi all,
So I know there are countless threads about canning homemade sauces, but I’m really not sure what do about tomatoes that are factory canned. I bought a #10 can of my favorite tomatoes for pizza making but it’s obviously too much to use at one time. Now, I know I’m going to sterilize my jars and lids before doing the actual canning, but I’m not sure what do do after that.
Should I heat up the entire can of tomatoes and add the heated sauce to my sterilized jars? Or conversely, should I add the tomatoes at room temp to the sterilized jars and then boil them after they are sealed? Should I not attempt to recan these tomatoes at all?
I’d like to get about 2 months shelf life out of this can if possible. Fridge or cupboard are both open options.
Thanks!
by In1piece