Boiling down/ thicken and density question
Many recipies for tomatoe and pasta suaces say to boil for X ammount of time or until desired consistany. This obviously affects the density of the finished product.From what I understand water bath canning has a density (in addition to other factors)componant attached to its saftey ( i may have misunderstood this point)
So my question is: Is it possable to boil an approved pasta / tomatoe recipie down to much and hense make it too dense and unsuitable to water bath?
Sorry if I am thinking into this too much. I am just really concerned about botulism etc.