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  1. jgcrawfo

    Hello from K-W, ON, Can

    Just joined because I had a question about pressure canning that I thought would be a FAQ online somewhere but wasn't immediately obvious. I love my tomato sauce and I love to eat.
  2. jgcrawfo

    Sweet peppers in tomato sauce

    I rarely use citric acid when canning tomatoes because I bought a pH meter to test the pH of my sauce. Whether it's citric acid or vinegar isn't that important, but how acidic it is is very important. Every bit of pepper you added makes the sauce less acidic, eating into your safety margin of pH.
  3. jgcrawfo

    Sweet peppers in tomato sauce

    That really depends on how much acid you added. Is that 1/4 tbsp per jar or something? If the ratio of tomatoes:peppers is high, it's probably OK. But if there are as many peppers as tomatoes, it might not be acidic enough.
  4. jgcrawfo

    Pressure Canning - leave jars in canner overnight after processing?

    Hi, I have a question about pressure Canning. I'm running my first batch of stew right now, and had a question about the end of the process. I might want to go to bed before the pressure drops down to ambient, so I was wondering if there was any reason I couldn't, or shouldn't, just leave the...
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