Canning Lindrussos’ Marinara

[jms0310]

I have searched and searched through all the canning threads and I must be missing something because I have not found a thing about canning Lindrussos’ Marinara. can anyone post the link for me as to where I would find all the information about this. I mainly wanted to find info about canning sauces and I thought this would be a good one to start. Thanks.
Jessica

[lhall]

I canned some earlier this year.

I used general guidelines for using a water bath to process tomato products. I have the Ball Blue Book, and it says that you should add some lemon juice vinegar that's 5% alcohol to any tomato sauces so I added some balsamic vinegar to the batch before putting it in the jars. I processed quart jars for 45 minutes, and pint jars for 49 minutes.

Leigh

[ClaraB]

Originally posted by lhall
I canned some earlier this year.

I used general guidelines for using a water bath to process tomato products. I have the Ball Blue Book, and it says that you should add some lemon juice vinegar that's 5% alcohol to any tomato sauces so I added some balsamic vinegar to the batch before putting it in the jars. I processed quart jars for 45 minutes, and pint jars for 49 minutes.

Leigh Leigh, I'm assuming you meant to say lemon juice or vinegar with 5% acetic acid? I'd love to try alcoholic vinegar though :o :D ...

[lhall]

Originally posted by ClaraB
Leigh, I'm assuming you meant to say lemon juice or vinegar with 5% acetic acid? I'd love to try alcoholic vinegar though :o :D ...

LOL!

Yes, I meant lemon juice or vinegar! :D

Leigh

[Beth]

Commercial vinegars are usually 5-6% acidity, and either is fine. Just don't use something lower.

[tperes]

I am hoping to make and can up some of Lindrusso's Marinara this weekend. So, how did it go for those that posted in November? I don't have the Ball book, and am wondering exactly how much vinegar or lemon juice must be added?

TIA!

Tanya

[Terrytx]

tperes, did you get PM?

[tperes]

yep. Thanks Terrytx!