Dining and Cooking
Made kenji's slow cooked red sauce and canned it. When I ended up using it, I warmed it in a pan and it was very watery over pasta. Thoughts on why?
In Serious Eats

Made kenji’s slow cooked red sauce and canned it. When I ended up using it, I warmed it in a pan and it was very watery over pasta. Thoughts on why?


https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe#toc-finishing-the-sauce

In order to can it I may have added some citric acid to get the PH down, but I may not have if the PH was already low. I know my PH was at 3.8. I don’t recall it being this watery prior to canning.

by mulletpullet

2 Comments

  1. MaddabbaM

    I’ve made this recipe a few times but I freeze it instead of canning and also find it more watery than I remember. I dont know why, so I just assume that it was always that watery and I just didn’t realize. My only uneducated guess is that some of the chucks of tomatoes, onions and other ingredients store water and release it during the freezing/canning process. I like to leave chunks of tomatos and onions in mine.

    When using I just plan ahead to reduce it a bit in a sauce pan. I’ll sometimes add some starchy pasta water to help thicken it to. Hope that helps!

  2. SlimJim814

    If you add the last bit of fresh tomato in there, you’re not cooking off any of the newly added liquid.

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