Can I safely do this?
I can not seem to find a tomato sauce recipe/spaghetti sauce base recipe that I like. So, I have 'created' one that I believe would be safe by adjusting a current Ball Canning recipe - do you guys think this is possible?
Here is the current recipe on the Ball Canning website:
20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
Ã¯Â¿Â½ tsp BallÃ¯Â¿Â½ Citric Acid or 1 Tbsp bottled lemon juice per hot jar
7 (16 oz) pint glass preserving jars with lids and bands
PROCESS filled jars in a boiling water canner for 35 minutes (I deleted the misc instructions).
Now this is what I would like to do....
REMOVE the oil, onion and 1/4 cup of fresh basil.
ADD 1/4 cup of dried oregano, 1/4 cup dried Italian seasoning mix, 1/4 cup (or a bit less) of dried basil, 1 TBSP canning salt and 2 TBSP black pepper.
So, is that possible or will I still not be acidic enough? I am having the HARDEST time finding a basic spaghetti base - something without diced onions, peppers, carrots, zucchini, ect... I have all those in my freezer and plan to just toss them in when I brown the meat. I also would like to use this base for pizza sauce and so having chunky stuff would not work.