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Old 02-23-2006, 07:59 PM   #1
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ISO Spice info

Hi - as we all know, you can't vary the portions used in canning of the main ingredients (tomatoes, peppers, etc.) What about spices though? I would love to make spaghetti sauce, but the Ball recipes don't have NEARLY enough spice for me. Does anyone know if it's safe to increase the spices??

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Old 02-23-2006, 08:15 PM   #2
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As far as I know, as long as you don't mess with the acidity of the sauce, the spices can be adjusted to taste. Were you thinking salt or more along the oregano/basil line?
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Old 02-24-2006, 12:46 PM   #3
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I was definitely thinking along the oregano, pepper, rosemary, thyme type lines. I do like a large pinch of sugar added to the pot, and I like it thick (tomato paste) but I guess I could sacrifice those for at least having good flavor. It's not fair - wish I could make it the way I want!!!!
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Old 02-24-2006, 01:42 PM   #4
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on the other hand, make the basic sauce and can it safely. Then when you reheat, you certainly can add spices, etc and let it simmer 30 min. It'll be great.
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Old 03-15-2006, 02:14 PM   #5
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I was under the impression that the canning part happens because of heat and pressure and you can 'can' any recipe. When I was a kid we canned peaches and they were in a thick syrup. I have canned chicken stock before as well.

I would say to follow the canning instructions but use your own sauce recipe and everything should be fine. Maybe call the home canning hotline at 1-800-240-3340 or visit the web page at www.homecanning.com.

Just so you know I do not know these numbers and addresses off the top of my head but they are printed on the bottom of some canning jar boxes I have ;-)

Enjoy
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Old 03-16-2006, 10:27 PM   #6
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Quote:
Originally Posted by gypsy2_25
I was definitely thinking along the oregano, pepper, rosemary, thyme type lines. I do like a large pinch of sugar added to the pot, and I like it thick (tomato paste) but I guess I could sacrifice those for at least having good flavor. It's not fair - wish I could make it the way I want!!!!
You probably can make it the way you want without any problems.

1) I can not imagine anyone adding so many herbs/spices that they would upset the pH balance.

2) Add a little sugar if you want - it is both acidic and a preservative.

3) Reducing the sauce down to where it is thicker will not reduce the acid level. It will, in fact, increase it some proportional to the amount of reduction.
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