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Sat, Jul 13, 13 at 23:03
| Hi all, newbie here. Given that wine is acidic, is it safe to increase the amount of red wine in a tested canning spaghetti sauce recipe and let it cook down? Lets assume we are talking about a medium to full bodied red like a Barbera, Merlot or Cab Sav (El Dorado region of California if it matters...) Thanks, Elson |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 14, 13 at 3:16
| There's no problem with increasing the wine, regardless of variety. Carol |
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| Thanks Carol!!! Elson |
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| The wine isn't a problem, however, the cooking down could be. Density is one of the factors in processing time, so you don't want the sauce too thick. Personally, I like VERY thick sauce, so don't usually can it, I freeze instead. Deanna |
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- Posted by balloonflower CO 5b (My Page) on Tue, Jul 16, 13 at 0:48
| I'm guessing OP was referring to cooking the wine down to concentrate flavors without adding excess liquid. I do that all the time to add wine to jams. But, consistency is something to remember! |
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- Posted by readinglady z8 OR (My Page) on Wed, Jul 17, 13 at 12:53
| You might take a look at Ellie Topp's chunky basil pasta sauce recipe which contains a good measure of wine. There are several threads here discussing it. Carol |
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