Tomatoville® Gardening Forums - View Single Post - 8 Gallons of finished tomatoes, need help with spaghetti sauce...

drew51 · September 23, 2014

The raw stuff usually tastes acidic, add some shredded carrots to tame it. Not till ready for use as carrots remove acid. I use a plate and a spoon and put a dab on the plate, hold at an angle and see how much liquid falls out of the sauce. A trick from making jam!
With jam you put a plate in the freezer when making the jam. You put a bit on the cold plate to see if it's ready. It it gels right away you're good to go!
When I first made sauce I opened a can of commercial sauce and did the plate test to compare to mine. Then I just threw the can in the mix!

Hey if I had a pressure canner I would try the recipe you can always add more spices when cooking.
Nice when time is little too, a quick way to have it ready. Not a bad way to go. I'm retired and anal and have no life, so have time to keep it fresh.

September 23, 2014	#14
drew51 Tomatovillian™ Join Date: Dec 2013 Location: Sterling Heights, MI Zone 6a/5b Posts: 1,302	The raw stuff usually tastes acidic, add some shredded carrots to tame it. Not till ready for use as carrots remove acid. I use a plate and a spoon and put a dab on the plate, hold at an angle and see how much liquid falls out of the sauce. A trick from making jam! With jam you put a plate in the freezer when making the jam. You put a bit on the cold plate to see if it's ready. It it gels right away you're good to go! When I first made sauce I opened a can of commercial sauce and did the plate test to compare to mine. Then I just threw the can in the mix! Hey if I had a pressure canner I would try the recipe you can always add more spices when cooking. Nice when time is little too, a quick way to have it ready. Not a bad way to go. I'm retired and anal and have no life, so have time to keep it fresh. Last edited by drew51; September 23, 2014 at 12:46 PM.