All I've done so far is can some tomato sauce and some barbecue sauce using
the boiling water method but I was wondering.

As long as the acid level is right, is it ok to add just about anything as
far as other ingredients are concerned?

What about a sweet and sour sauce for example.

If the acid level reads around ph 4 or so, is it then ok to use onions and
bell peppers, carrots...."whatever" in the sauce?

If so, what is the minimum time I can keep the "chunky" ingredients in there
while cooking?......obviously, the less time the better, for texture.

Thanks

Michael wrote:
All I've done so far is can some tomato sauce and some barbecue sauce using
the boiling water method but I was wondering.

As long as the acid level is right, is it ok to add just about anything as
far as other ingredients are concerned?

What about a sweet and sour sauce for example.

If the acid level reads around ph 4 or so, is it then ok to use onions and
bell peppers, carrots...."whatever" in the sauce?

If so, what is the minimum time I can keep the "chunky" ingredients in there
while cooking?......obviously, the less time the better, for texture.

Thanks


The Ball Blue Book has a tomato sauce recipe that contains those
ingredients in addition to others. It also calls for lemon juice to keep
the pH down to safe levels. Take a look at it and see if it matches what
you want.

I put up about a dozen pints of that recipe this year and it worked fine.

George

In article , "Michael"
wrote:

All I've done so far is can some tomato sauce and some barbecue sauce
using the boiling water method but I was wondering.

As long as the acid level is right, is it ok to add just about
anything as far as other ingredients are concerned?

Yes and no. (How's that for an answer?)
You can add other stuff, as long as the pH is below 4.6.
If I were making an acidic sauce with non-acidic veggies included, I'd
be using a tested and blessed recipe and measuring very carefully.

The BBB (Ball Blue Book, p 23, current edition) has a recipe for a
tomato juice blend that starts with 22 pounds of tomatoes and adds only
a total of 3 cups of veggies to it. And you still must acidify the
product with lemon juice when you jar it up.

Their chili sauce recipe is based on 4 quarts of prepared tomatoes, then
adds 4 cups (total) of onions and sweet red peppers, plust seasonings
AND 2-1/2 cups vinegar.

What about a sweet and sour sauce for example.

If the acid level reads around ph 4 or so, is it then ok to use
onions and bell peppers, carrots...."whatever" in the sauce?

Yes, but how do you know how much of those before the pH level rises
above 4.6? As far as your sweet & sour sauce, I surely can't say.

If so, what is the minimum time I can keep the "chunky" ingredients
in there while cooking?......obviously, the less time the better, for
texture.

I don't think you can safely guess.

Thanks
You're welcome. I hope this helps some.
--
-Barb, http://www.jamlady.eboard.com Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Actually, I prefer these kind of sauces on the acidic side.

(Below PH 4)....(I have a Hanna tester).

So, I'm talking about the total PH after everything is added.

I t doesn't sound like a problem.

Besides, in a sweet and sour sauce or barbecue....you can always adjust with
sweetener later.

I'd like to do some sweet and sour with a PH below 4 and keep the vegetables
as crunchy as possible.



"Melba's Jammin'" wrote in message
...
In article , "Michael"
wrote:

All I've done so far is can some tomato sauce and some barbecue sauce
using the boiling water method but I was wondering.

As long as the acid level is right, is it ok to add just about
anything as far as other ingredients are concerned?

Yes and no. (How's that for an answer?)
You can add other stuff, as long as the pH is below 4.6.
If I were making an acidic sauce with non-acidic veggies included, I'd
be using a tested and blessed recipe and measuring very carefully.

The BBB (Ball Blue Book, p 23, current edition) has a recipe for a
tomato juice blend that starts with 22 pounds of tomatoes and adds only
a total of 3 cups of veggies to it. And you still must acidify the
product with lemon juice when you jar it up.

Their chili sauce recipe is based on 4 quarts of prepared tomatoes, then
adds 4 cups (total) of onions and sweet red peppers, plust seasonings
AND 2-1/2 cups vinegar.

What about a sweet and sour sauce for example.

If the acid level reads around ph 4 or so, is it then ok to use
onions and bell peppers, carrots...."whatever" in the sauce?

Yes, but how do you know how much of those before the pH level rises
above 4.6? As far as your sweet & sour sauce, I surely can't say.

If so, what is the minimum time I can keep the "chunky" ingredients
in there while cooking?......obviously, the less time the better, for
texture.

I don't think you can safely guess.

Thanks
You're welcome. I hope this helps some.
--
-Barb, http://www.jamlady.eboard.com Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

What's a Hanna tester and how well does it work?

Thanks, Dianna


On Mon, 12 Sep 2005 09:07:37 -0500, "Michael"
wrote:

Actually, I prefer these kind of sauces on the acidic side.

(Below PH 4)....(I have a Hanna tester).

So, I'm talking about the total PH after everything is added.

I t doesn't sound like a problem.


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