Need a little help making pasta sauce

Worth1 · August 3, 2014

It says right on the recipe it is for tomato preserves.
That is why it has the sure jell and large amounts of sugar.

Here is a link to home canning that just gives the science.
http://nchfp.uga.edu/how/general/ens...ned_foods.html
In it it will tell you that to safely can in a hot water bath the acidity shall be 4.6 or lower.
Tomatoes are from 4.3 to 4.9.

Keep in mind if you are cooking down the tomatoes you wil be concentrating the acid.
This can cause the PH to get into the 3.5 range.
If a person is really worried they can get a PH meter or paper and be done with it.

I personally despise adding citric acid to foods and avoid it in foods I buy.
Most of the time it is over used for safeties sake.
In other words too much.

Worth

August 3, 2014	#18
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	It says right on the recipe it is for tomato preserves. That is why it has the sure jell and large amounts of sugar. Here is a link to home canning that just gives the science. http://nchfp.uga.edu/how/general/ens...ned_foods.html In it it will tell you that to safely can in a hot water bath the acidity shall be 4.6 or lower. Tomatoes are from 4.3 to 4.9. Keep in mind if you are cooking down the tomatoes you wil be concentrating the acid. This can cause the PH to get into the 3.5 range. If a person is really worried they can get a PH meter or paper and be done with it. I personally despise adding citric acid to foods and avoid it in foods I buy. Most of the time it is over used for safeties sake. In other words too much. Worth