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re: pizza sauce

Misc.
We do not recommend using commercially canned tomato products and making up your own recipe. Density is also a factor in home food preservation, not only ph level. We do not ever recommend trying to test your own foods. The ph level can change in the jars after processing. We only recommend you use safe, tested recipes from reliable sources such as the Ball Blue Book or any of the USDA tested recipes.
If you make your own recipe we recommend freezing it.
If it were processed, a pressure canner would be needed.
I have asked Elizabeth Andress at NCFHFP about this before. She is the one who wrote the USDA guidelines.
So, the safest adivce I can give you is to freeze your sauce.
MsgID: 208023
Shared by: Linda Lou,WA
In reply to: ISO: Pizza Sauce
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Pizza Sauce
  TieRie Washington
2 re: pizza sauce
  Linda Lou,WA
3 ISO: pizza sauce question for Linda
  TieRie Washington
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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