Wonderful recipe. Made it for Christmas presents and supplied home made pasta with it. I believe all the recipes in the original BH&G book this came from were lab tested. I am aware of the restrictions about peppers, note that the peppers in this case have been roasted at 400F before canning so the canning bath is not the only means of preparing. The finished sauce leans on the acidic side, which is a good thing in this case. I packaged my gifts of it with a bit of high quality parm specifically to off set this since well, we all know, no dairy in canning!
I¿ve been making this sauce for 6 years now it¿s my favourite pasta sauce. My husband refuses to eat store bought sauce now
This is still my favorite pasta and pizza sauce to make. It is a great way to use up all the fresh produce we get in the summer . This is a family favorite that I use to bring back the fresh taste of summer to my cooking.
I have made this for family and friends for the past 3 years and they always ask for more. One of my new favorite canning recipes.
I don't know about this sauce. But I water-canned a Hot Salsa with herbs & tomatoes & it worked great.
This is the best sauce ever. Been making it for the past three years! No problems ever you cook it for 50 min.
How long would this be OK for in a sterile glass jar?
I made this exact same recipe last year and didn't have any trouble with it at all. I made a TON of it and I used a water bath! My whole family loved it! I've seen Ball use fresh herbs in their sauces before too so I don't see what the big deal is about that.
Agree, no safe info for canning given. Must be pressure canned using the longest time given for any ingredient. I'm very surprised at BH&G giving out this kind of bad information. I will use the recipe for using at meal time only.
Wow, this is VERY unsafe for BWB canning! Way too many low-acid ingredients and fresh herbs, and not enough added acid, which with BWB canning could create a lovely environment for botulinum to grow. Pressure can it for safe shelf storage. To pressure can: 1. The lemon juice isn¿t necessary unless you want it for taste. (This little amount was probably intended to help acidify the product but again, is NOT enough for BWB. 2. After finishing the sauce, pressure can it in half-pint or pint jars according to USDA/NCHFP¿s recipe for canning peppers http://nchfp.uga.edu/how/can_04/peppers.html for 35 minutes at the appropriate pressure for your elevation. Notes: 1. Don¿t use larger than pint jars as NCHFP doesn¿t give a tested time for anything more than half-pint or pint jars. 2. The reason for pressure canning according to NCHFP¿s peppers recipe is because they offer no processing times for pressure canning roasted garlic or mixed fresh herbs. Peppers are the ingredient in this recipe which have the longest pressure canning processing time, so that time is long enough to thoroughly cook the roasted garlic and fresh herbs.
How is this recipe safe for BWB canning? With all the low-acid vegetables, the fresh herbs, and such a small amount of added acid it would seem to require pressure canning instead. All the similar recipes to this one from USDA/NCHFP and Ball require pressure canning.