[n2h2o]

So after my responses about canning and hot water bathing my last batch of sauce i decided to toss that batch and make a new batch. it will be done early tomorrow. I have the new pressure canner and have read both the ball book and the paper work that came with the canner.

looks like i need to cook for 70 minutes with the 15lb weight, im around 1500 ft elevation

this is a home made sauce obviously with no recipe.. old Italian style.
do i need to worry about the acid level? will the tomatoes be enough to have a safe level of acidity?




thanks

 

[Monique]

Does this sauce have meat in it? Acidity is only important for water bath canning, not for pressure canning.

 

[n2h2o]

yes it does,

 

[SgtBooker44]

Pressure can it according to an approved recipe, Ball Book, and you should be good to go.

In my Master Food Preservation class we did Red Bell Pepper Jelly and Orange Marmalade today. Both Water Bath cannned. Tasty stuff.

 

[n2h2o]

well here we go, im going to start the process here about 5 minutes.. wish me luck....