ALERT! CANNING TOMATOES or recipes that have Tomatoes in them!
hahaha I am just throwing this out there, because I am reading so much mis-info/BAD info out there on people water bath canning tomatoes or worse yet water bath canning vegetable soup with veggies in it and thinking because they add tomatoes to the broth, it is safe to water bath can.Please, make the lambs stop screaming!!!!! LOL
When you home-can foods, it is all about the PH level. PH goes from 0 to 14. The magic number in home canning is 4.6. anything higher than that, needs to be pressure canned. Tomatoes run on the border. Their PH is anywhere from 4.5-5.2. Therefore you MUST….. MUST add an acid to it before water bath canning tomatoes safely. If you do not add an acid, you MUST pressure can them to be safe. If you add other vegetable or spices to your tomato sauce, you MUST pressure can it, because adding vegetables and spices increases the PH into Alkaline territory. Also, it is never safe to can pasta or rice….. so if you are making a soup,keep it to vegetables and tomato broth and add the pasta or rice when you take it out of the jar to heat it. All of this info can be easily found in canning book after canning book. It can even be easily found online. Tomatoes are only safe to water bath can if you add acid to them, otherwise, pressure canning is the safe way to go. Here is a chart to make it easier to see where tomatoes sit on the PH guide. Remember 4.5-5.2 depending on the tomato….. and the magic number for safety is 4.6. No one want botulism. It is not only deadly, but the antitoxin has to be flown in from the CDC and only helps reduce the severity of symptoms if caught early enough and if you’re lucky it will take weeks or months to recover! serious business! It isn’t worth it just because you didn’t want to pressure can those tomatoes! Or because Grandma always did it that way, you can too. Our food is not the same food as our fore-mothers used!
I absolutely LOVE this recipe! I use it in my “loose meat” sandwiches. Some of you might have had a loose hamburger at coney island? The secret ingredient is onion soup. Add it to your cooked burger and allow it to reduce on low simmer….. the meat soaks up all the soup broth leaving you with this amazing flavor and of course, onions in your meat mixture. Serve it on hamburger or hot dog buns.
OK, let’s make this!
10 onions. I used sweet onions because I like them on the sweet side but choose any onion you like. They will “can” a bit sweeter after processing so keep that in mind. I used Vidalia.
Sauteed them in 2 tbl of butter until they are transparent and caramelized. I also add a tsp of canning salt and pepper to mine.
In a BIG dutch oven/sauce pan add:
12 cups beef broth (your own homemade broth or store bought will do….. I used beef bouillon paste for mine) 3/4 tsp. garlic powder 2 tsp. steak sauce (any kind, I used A1) 2 tsp. salt (I used canning salt)
Bring the mixture to a boil, stirring occasionally.
Spoon the cooked onions into each one of your HOT Mason Jars…… then ladle the hot soup broth into each jar leaving 1″ headspace.
Wipe your rims using vinegar and add your lids and rings.
Process the jars of soup in your pressure canner at 10 pounds pressure for 75 minutes. But check your elevation where you live and adjust if you need to.
Once processed, allow them to cool completely. Enjoy!