"zxcvbob" wrote

George, can we cut to the chase slightly for me? I'd like to try this
for the first time. I have access only to the water boiling methods. If
I make a thick sauce with just tomatoes and a few dried spices such as
black pepper and a little cayenne, how much lemon juice should I add to a
quart? What I have right now is the 'real lemon concentrate' but I can
find out how much water to add to that to make 'equal to one lemon'
pretty easy grin.

Use bottled lemon juice -- the cheap stuff in a quart bottle. 1 Tbsp per
pint jar, or 2 Tbsp per quart. That's the recommended amount, and it
shouldn't be enough to make your tomatoes taste "lemony".

Thanks Bob! Thats what i needed. I'm not adding onions or bell peppers or
sugar or anything but a small amount of seasoning. I plan to decant then
seaon it if you get my drift.