In order to make space in the freezer, sauce is made. We blended tomatoes, zucchini, and bell peppers, added sautéed onions and garlic. We also added vinegar to ensure the correct acidity for canning.
by imkerob
5 Comments
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marstec
Were these water bath canned? You need to use a tested recipe…there are a lot of low acid vegetables (all except the tomatoes) in your sauce and just adding a random amount of vinegar doesn’t make it safe.
sci300768
Where did you get the recipe from? Water bath canning is for high acid foods. For multiple safety reasons, it is advised to use tested recipes when canning! One look at the list shows that all of the vegetables minus tomatoes are low acid… low acid items must be pressure canned.
bendypumpkin
I make a similar pressure canned recipe with no vinegar and use it in so many meals. Yours looks great.
cassiland
I’m concerned about the density and acidity of that..
5 Comments
Hi u/imkerob,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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Were these water bath canned? You need to use a tested recipe…there are a lot of low acid vegetables (all except the tomatoes) in your sauce and just adding a random amount of vinegar doesn’t make it safe.
Where did you get the recipe from? Water bath canning is for high acid foods. For multiple safety reasons, it is advised to use tested recipes when canning! One look at the list shows that all of the vegetables minus tomatoes are low acid… low acid items must be pressure canned.
I make a similar pressure canned recipe with no vinegar and use it in so many meals. Yours looks great.
I’m concerned about the density and acidity of that..