Kaneohegirlinaz
Wannabe TV Chef
I'm not sure if this has been discussed previously, so forgive me if I'm being redundant.
I make my own Marinara in large quantities and have jarred them using the water bath method, without any citric acid and my girl friend said that that is not a safe way to do it.
Okay, so then I made a batch with citric acid and it was SOOOOO sour, it ruined my gorgeous sauce.
Then, an old friend of my husband's says that he puts up his tomato sauce in a pressure caner, without citric acid.
Which direction should I go?
I make my own Marinara in large quantities and have jarred them using the water bath method, without any citric acid and my girl friend said that that is not a safe way to do it.
Okay, so then I made a batch with citric acid and it was SOOOOO sour, it ruined my gorgeous sauce.
Then, an old friend of my husband's says that he puts up his tomato sauce in a pressure caner, without citric acid.
Which direction should I go?