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| I found a couple of recipes on line for spaghetti sauce recipes, non meat that can be processed with a water bath. One recipe says that it is similar to the Ball recipe. Both recipes called for lemon juice. The one that I followed included garlic and onion but said that it could cause the sauce to be too strong so I cut it way down. I did not care for the end result, taste wise. Can I season the sauce to my liking and add the lemon juice and be okay? The other recipe that I didn't use called for green peppers and onion plus lots of spices so I don't see why I couldn't use my recipe as long as I include the lemon juice??? |
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| Would need to see the specific recipes. Off-hand there are no safe BWB spaghetti sauce recipes that I can think of since they contain too many low acid ingredients. And how could it be similar to the Ball recipe since the Ball recipe requires pressure canning? Just adding some lemon juice to a recipe doesn't make it safe for BWB canning. There are literally hundreds of unsafe canning recipes available on the web so it is best, when canning, to only use recipes from well-vetted and approved sources. Could you link to the recipes used please? Dave |
Here is a link that might be useful: NCHFP - Spaghetti Sauce
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| Don't know if I'm doing this right.... http://www.pickyourown.org/spaghettisauce.htm is one of them and below is the other |
Here is a link that might be useful: http://www.tasteofhome.com/Recipes/Homemade-Canned-Spaghetti-Sauce?cpi=2&sort=2
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| Sorry casi but I was hoping someone else would jump in on this. Neither of those recipes would meet the current approved guidelines for canning spaghetti sauce and the Taste of Home recipe probably couldn't even be safely pressure canned IMO much less done in a BWB unless it undergoes extensive lab testing first. T of H doesn't even indicate the original source of their recipe except that it is from some lady in Alabama. But 1 cup of oil sets off alarm bells for most of us. And 1 cup plus of lemon juice? Can't imagine how that would taste nor is there any way to know if it is safe. The other recipe is acknowledged as a modification of a Ball recipe but the Ball recipe they cite (Seasoned Tomato Sauce) clearly says "..it is crucial that you do not alter the ingredients or quantities or you may produce a product that isn't safe to eat." So if you only want to BWB process your sauce then you will need to stick with one of the tested and approved tomato sauce recipes and then turn it into spaghetti sauce after you open the jars. Otherwise see the approved spaghetti sauce recipe linked above and either freeze or pressure can it. And of course you may safely use any spaghetti sauce recipe you wish IF you freeze it. It just can't be canned. Dave |
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