|9 pints and 7 quarts of green tomato sauce|
I had planned to put the sauce in the freezer, but we have a small freezer, and all the freezer bags wouldn't fit, so I canned it. Somewhere in the back of my mind, I knew you shouldn't water bath can tomato sauce that had zucchini in it, it should be pressure canned. We have a totally electric house so I have no pressure canner /cooker.
I spent all day on the sauce, which looked like green enchilada sauce, and canned it well into the night. The next day, looking at my sauce, I got to worrying about the canning method. I researched it, and researched it some more, only to find I was right. Even though I cooked it and boiled the pints for 45 minutes and the quarts for 50 minutes, it was the wrong method. So, instead of risking botulism, I added it all to the compost pile. It also didn't smell very good. Oddly enough, the deer didn't touch it.
I am new at this canning business, so it's all a learning experience anyway. Too bad I wasted all day doing it, but better safe than sorry. The tomatoes were so hard and green, they wouldn't have ripened up before spoiling, anyway, so I figure, except for the time, it was no great loss.
Next year, I'm wondering if I can use propane and the base of Tim's yet unused turkey fryer, get a pressure canner and try that? No, I wouldn't be using the fryer part, just the base that you set it on. Then again, I did find an electric pressure cooker/canner. I think I will probably opt for the electric method.