Quote:
Originally Posted by coronabarb
I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints
Process pints 20 mins - qts 25 mins
Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).
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Interesting that there is no requirement for citric acid in that recipe!
Linda