re: custominzing a recipe for canning

I am sorry, but it was not safe to add the extra ingredients as it changed the ph level of the sauce. It would have needed pressure canning with all that basil and. The garlic and basil are low acid foods. Also, you needed to add bottled lemon juice or citric acid to tomato products. When canning any foods, a tested safe recipe should always be followed. The USDA has good recipes as well as the Ball Blue Book. Not all books on the market or info online is safe to follow. Your local county extension office is a good place to get information.

You can only safely add a leaf or two to a jar. One other thing, the oil was not good because oil can allow botulism to grow when added to foods. Unless a recipe is specifically designed for safe canning with oil, it should not be used.

You can safely add dried seasonings, like garlic powder, dried herbs, but not fresh. The seasonings that are prepackged, like spaghetti seasonings with added flours, any kind of food starch, is not safe, either.