Canning raw tomatoes

[Anonymous]

Can somebody tell me how to can raw tomato sauce?
I have skinned them and and run them through the processor. Can I just put them in glass jars, close them, and boil them for 40 minutes? Should the water cover the glass jars when boiling?
Thank you for any advice.

[Anonymous]

I don't think raw pack for tomatoes is considered safe anymore.

http://www.motherearthnews.com/real-food/how-to-can-tomatoes-at-home-safely.aspx?PageId=1#axzz3CAYAefuM

But if you want to try:


http://www.marthastewart.com/904226/raw-pack-tomatoes

[Anonymous]

You have to add acid. Tomatoes don't have enough to be safe for hot-water canning without it. I use bottled lemon juice.

http://nchfp.uga.edu/publications/usda/GUIDE%203%20Home%20Can.pdf is the USDA guide for tomatoes.

[Anonymous]

+1 to lemon juice, or a pressure canner.

As an aside, I find that it usually ends up thin and watery if simply blended and canned (although it depends on how juicy the tomatoes are). I prefer to simmer it down or strain out some of the water before canning, but that's just my preference.

[Anonymous]

Do not go rogue on canning. Unless you really want to see what delightful botulism spores you can cultivate.