Another 'Can I Can It' Question
New member/gardener/canner here. I know all the rules about only using certified recipes, but my recipe is quite close, so I just wanted to ask.
Last fall I canned the recipe for Heidi Swanson's Simple Tomato Soup. Here: http://www.101cookbooks.com/archives/a-simple-tomato-soup-recipe.html
It's curried, and super yummy. I only canned 2 jars, just to see if the flavor would hold - it was perfect.
Now my tomatoes are coming in, and I want to can a lot of it. Here is the recipe:
4T butter (I can omit if necessary)
2 sliced onions
1T curry powder
1/2t chile flakes
6C crushed/prepared tomatoes
Basic soup recipe - sautee onions, add everything else, simmer until slightly thickened.
I think the spices don't "count" towards the PH, so that leaves me with:
butter (I'd better leave that out, tho)
This is really similar to many of the recipes in the BBB - particularly the stewed tomatoes.
1/4C green pepper
But my recipe leaves OUT the troublesome green peppers.
Is it close enough for me to use the same processing times? From what I've read, if I'm changing a recipe at all, I need to use the longest time required by any ingredient - in this case, the onions. I'm also wondering if the addition of water makes a difference?
Tomatoes packed in water need 10min @ 10 lbs
Stewed tomatoes need 20min @ 10 lbs
Does 20min @ 10 lbs sound safe?