This was my second attempt at making tomato sauce. The first go around I followed a ball recipe found online. My second attempt I made tomato from a ball recipe book but altered ingredient quantities. I used roughly 15lbs of tomatoes, 4-5 cups of onion, 2 garlic bulbs and 1/2-3/4 cup olive oil. Sauce was pressure canned at 10lbs for 25 min. Each jar had 2 tablespoons of lemon juice added.
After making the sauce I realized using large amounts of oil when canning is not recommended. In addition I added more onions and garlic than the recipe called for.
The sauce has slight separation at the top from oil.
Is there anything to worry about with this? With the addition of lemon juice and pressure canning versus water bath I feel I’m ok.
Thoughts?
by FrequentLaw144