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The location of the first Georgia Corn Club and Tomato Canning Club was in Newton County, Georgia.
use the same recipe as used with Roma Tomatoes for canning
all and any foods should not be kept longer than 3 days before canning/jarring.
Georgia
Food in Jars is my go to website for canning recipes. I would recommend her Tomato jam recipe - I can't live without it now! Her corn salsa recipe is also especially good.
does the skin cells of an orange and reg tomato the same
The only ways to keep homemade sauces for a long time without spoiling is either by home canning or by freezing.
It depends on the brand of tomato sauce. There are some brands that use no preservatives, and others that use citric acid.. For those that use fresh tomatoes and make their own tomato sauce, lemon juice can be added to preserve shelf life.
It is reasonable to expect 3 or 4 years from canning, even though the "best if used by" date is usually only 2 year from canning. However commercially canned foods have been opened more than 50 years after canning are usually still perfectly safe to eat, but color and flavor usually have changed some. Commercial canning is one of the safest ways to preserve foods for long term storage.
Unless you properly "preserve" it by properly heat canning it, you should store it in the fridge for up to a week. I would not put it in the cupboard!
This is a huge mistake as most tomatoes are not acidic enough without added lemon juice. You should plan on refrigerating them and using soon.
First, can your tomato sauce in a pressure cooker with the glass Mason or Ball canning jars (can be bought at Wall Mart or similar store) then box them in protected wrap in the same divided box the jars came out of and ship to whom you desire.