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Canning Canned Tomatoes? (for Maranira Sauce)

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Hello,

I am wanting to make some Maranira / Pasta Sauce and can it for some gifts.
I will be doing several different home made recipes non contain meat and only oil in the form of Pam spray and most likely no cheese.
They will all contain Canned Diced Tomatoes.
I have been researching canning as I have never done it before, I see that it says that the Ph level of Tomatoes and particularly if you add other vegetable is too low and you need to either use a pressure cooker (which I don't have) OR add Lemon Juice to raise the Ph.

Do I still have to worry about it since im using Canned Tomatoes?
I'm also kinda worried about the lemon juice changing the taste of the sauce, also i'm not exactly sure how much to use, any suggestions?
Also, I'm not finding exact time for how long to keep the filled jars in the boiling water.

Thank you for all your help.

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