water bath canning for beginners, easy to follow step by step guide for preserving pasta sauce скачать в хорошем качестве

water bath canning for beginners, easy to follow step by step guide for preserving pasta sauce

best tomatoes to use but do what your heart desires: roma (plum): classic, firm, fewer seeds, less juice. san marzano Italian heirloom: very meaty, rich flavor, low acidity. amish paste: sweet, meaty, larger than Romas, great for both sauce and fresh eating opalka polish heirloom: very few seeds, excellent for thick sauce. if you’re using fresh tomatoes: boil for 1 min then peel skinsif you’re using frozen tomatoes: leave on counter to thaw then peel skins what you need LINKED HERE: https://shopmy.us/shop/allypally?Sect... optional but helpful: magnet for lids pure lemon juice (most italians say it changes the flavour too much) an extra large pot to boil sauce at the same time strainer (this is if you dont like seeds) drying rack (you can just use a thick kitchen cloth) large funnel (it will be messy if you dont have one but technically not necessary) mandatory: bowls jar tongs spatula knives new lids pot rack tall pot (must fit your jars + 1 inch of water) ladle mason jars straining spoon (if blanching tomatoes)