Fruit flies and canning pizza sauce
We have a question about getting rid of fruit flies. We have been canning peaches like crazy and the pests are everywhere. Do you know how we can get rid of them?
My mom has a great pizza sauce recipe I was hoping you could go over and tell me if it is safe to can and for how long. It calls for 10# tomatoes peeled, cored, chopped in a food processor or blender, 3 medium onions chopped, 4 cloves of minced garlic, 3 Tbs. olive oil, 1 Tbs each basil, oregano, Italian seasoning, 1 Tbs. salt, 1 tsp. red pepper, 1 tsp. black pepper and 1 tsp. sugar. It says to saute the onions and garlic in the oil, add the rest of ingredients and simmer for 2 hours. Put through a food mill, return to heat and cook till thickened. It recommends using pints, leaving 1/4 inch head space and processing for thirty minutes in water bath canner. How does this sound? Should I change anything?
Frazier Park, California
Ahhh, the fruit flies! I get ’em too. Especially when I can fruit or tomatoes. I’ve had pretty good luck using the fruit fly traps that are available in many stores and online. You can also punch a nail hole in a canning jar lid, put a cup of vinegar and sugar into a pint canning jar, put on the lid and ring and trap flies that way. They go in but drown in the vinegar. To keep them from getting out of hand, store your fruit, before you can, in an out-of-the-way spot — on a porch, in the basement, or in the garage. When you can, quickly remove all seeds/pits/skins, etc. out of the house. They will go away after canning. Mine always do!
The pizza sauce sounds great! It’s about like my pizza sauce. I process mine for 35 minutes in a water bath. Otherwise, you should be good to go! Does this mean you have tomatoes this year? I sure hope so. — Jackie