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| Hi folks! I've been a lurker on this website for awhile, but I finally decided to register so I could ask you wise ones some questions. So, here's my first question (of many, I'm sure). This is my all-time favorite spaghetti sauce recipe. I usually make big batches and freeze. Just wondering if I could can it instead? Here it is: http://www.tasteofhome.com/Recipes/Meatless-Spaghetti-Sauce
On another note, I strained 30 lbs. of romas today and I'm cooking it all down right now. I planned on doing some pizza sauce today, but I was out of some ingredients and didn't want to make a special trip ... so I figured I'd just can up some more tomato sauce UNLESS you smart folks have a better idea. It's been simmering for awhile now, but nowhere near to being thick enough for anything. Any ideas? I'm all for trying new things and there's seriously no shortage of tomatoes in my life at the moment! |
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| I'm sorry but that is a cooking recipe, not a canning recipe. In most cases cooking recipes cannot be canned but they can be frozen with no problems. Since there has been no lab testing of this recipe there simply is no way to know what the pH is (although with so little added acid it would be quite high), what the density is, or what the pressure canning processing time would have to be. Plain tomato sauce can be turned into all sorts of things after opening and the more things you add to it before canning the more its uses are limited. But you could always add a little dry Italian seasoning to it if you wanted. You can always safely add dry herbs and seasonings (onions, basil, oregano, etc.) as they don't affect the pH like fresh herbs and seasonings would. The Ball Blue Book offers several different flavored tomato sauces to choose from. Dave |
Here is a link that might be useful: Link to the recipe
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