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Pressure canning tomato sauce

Posted by gin_gin 5 (My Page) on
Sat, Jan 26, 13 at 15:51

I know most tomato products call for added acid, even when pressure canning.

However, in the Ball Complete book, there is a spaghetti sauce with meat recipe in the pressure canning section that does not call for added acid. Can I safely just leave out the meat? I would think that would make it more acidic, not less, and surely less dense.

The reason I ask is because the tomato sauce I BWB (with citric acid added per the Ball book) this past summer turned out very sour. Now I have a new Presto pressure canner & a ton of tomatoes in the freezer. I'd like to make the above mentioned sauce that doesn't use extra acid in the hopes it won't be so tart, but I don't want meat sauce. Thanks!

Follow-Up Postings:

RE: Pressure canning tomato sauce

You could just as long as you don't change the measurements of any of the other ingredients ie: do not add more peppers or mushrooms or onions to make up for leaving out the meat. Those recipes are well tested and balanced pH but don't allow for any changes.

Better yet just use the recipe for Spaghetti Sauce Without Meat.


Here is a link that might be useful: Spaghetti Sauce without Meat

RE: Pressure canning tomato sauce

Thanks Dave, I don't know why I didn't see that one. It looks perfect.

Thanks again,

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