"j" > wrote in message
. ..
> Of course I mean Mason Jars - and lids and seals.
>
> To your second point, it is NOT an established canning receipe. It is a
> recipie for pasta sauce that I just want to can instead of just eat that
> day. I currently FREEZE large batches but would rather can them. I'f
> follow regular canning instructions for tomato sauce, except it would be
> prepared differently with different ingrediant.s

(clipped other discussion)
When you speak of canning are you talking about pressure canning?
If so, there probably would not be a danger with just the sauce. I do
not know about the fat. You might want to pose this question to the
folks at USDA. Would you consider using olive oil? But then it would
just not be the same, eh? A spoonful of olive oil atop my pickles is
acceptable according to the USDA & some texts.
Lots of folks canning tomato sauces using the boiling water bath.
Unless you know it tests at pH 4.6 or under, this would be a danger
(less the fat question). Not all tomatoes have the same acidity and
when one goes subbing out ingredients, it gets worse from there. Even
if adding a spoonful of lemon juice or some vit. c per jar just may not
be safe enuf if you can't test it.
Here's the link for the USDA: http://www.uga.edu/nchfp/ you can
find there email address there. Dr. Andress is da bomb!
Also check out our FAQ: http://rfpfaq.jaclu.com/rfpFAQ.htm
Let us know how you do!
Edrena