I canned tomato sauce yesterday using the Roasted Garlic Roma Tomato Sauce recipe in the Ball Blue Book. I followed the recipe (1/2” headspace) but I had some siphoning. Are these still ok?
by s3xykitt3n
4 Comments
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marstec
The contents of your jar look nothing like the one on the Ball website. Did you use the proper amounts of garlic and onion?
About the siphoning…did you pressure can or water bath can…I had more headspace issues when I pressure canned a tomato product. Also, heating up and cooling down too rapidly often results in siphoning.
I followed the recipe in the book (I have the 37th edition) and the recipe seems slightly different than the one on the website. The amounts are the same and I measured precisely.
4 Comments
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The contents of your jar look nothing like the one on the Ball website. Did you use the proper amounts of garlic and onion?
About the siphoning…did you pressure can or water bath can…I had more headspace issues when I pressure canned a tomato product. Also, heating up and cooling down too rapidly often results in siphoning.
[https://www.ballmasonjars.com/blog?cid=roasted-garlic-roma-tomato-sauce](https://www.ballmasonjars.com/blog?cid=roasted-garlic-roma-tomato-sauce)
I followed the recipe in the book (I have the 37th edition) and the recipe seems slightly different than the one on the website. The amounts are the same and I measured precisely.
https://preview.redd.it/12p7cc8kxupd1.png?width=3024&format=png&auto=webp&s=b9a9423e9d0010b6ea342e090cc75830ebd81fba
I water bath canned (and I adjusted for elevation as well)
The headspace is supposed to be from the top of the jar, not from the bottom of the curve where the lid goes on. Was that measured properly?