Bunny McElwee wrote:
....
> The Spaghetti Sauce was kind of a combination of many recipes cooked for
> 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
> are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
> Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
> leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
> few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
> (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
> cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
> I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
> makes a difference. I cooked it all down, simmered for 3 hours then BWB for
> 40 and let sit on the counter overnight.

looks fine, all your major ingredients are either
canned already or acidic, plus some vinegar.

dried spices can be problematic, but cooking
for 3 hrs in a mostly tomato based sauce is
likely to do most of them in.


> All jars from both items are sealed. This is my first time canning
> something not veggie or jelly related so I am just wondering what to expect
> from these jars and how much I can make to keep until the next time I can
> make some. Thanks in advance to all of you!

if you are unsure with a recipe you can post it
here before to avoid some worries.


as for the other comments made about acid and
tomatoes, it is a good idea to stick to tomatoes
that you know are consistently acidic enough
for canning. i avoid any marked "low acid" for
growing or canning. for the flavor and size
we've always used mostly beefsteak type plants
and they have been fine BWB. no water added,
no acid added. this is for plain tomato chunks,
plain tomato juice and plain tomato sauce.

once you start adding other ingredients then
it gets fun. making a very fine dice cut or
pureeing is good and then adding some extra
acid in proportion to the amount of acids that
the other ingredients will soak up is pretty
much what any recipe that is safe for BWB will
need to do.

dried spices can be problematic and i haven't
uses a lot of them previously in BWB recipes.
if i were doing a lot of these types of things
i would step up to pressure canning to be on
the safer side.


songbird