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ISO: Pizza Sauce

Misc.
I wanted to can pizza sauce using previously canned tomatoes. I don't know if I should pressure cook it or water bath it. When I make the recipe and have it all heated in the pot I plan on testing the acid levels with a litmus strip. If the acidity of the pizza sauce is 4.0-4.6 would it be okay to water bath it? If it falls in the 5.0-ish range, should I pressure cook it? If so for how long? The Presto presser Canner and Cooker instructions that I have say to process at 11 pounds pressure for 15 minutes. Would this be acceptable?

Thanks,
TieRie
MsgID: 208019
Shared by: TieRie Washington
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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