In article >,
robert > wrote:

> Hello, I'm new to canning and was wondering if I need to add acid to this
> recipe to can it? I have some "old" citric acid powder (probably 4 years old)
> that I bought when I was making home made wine from the black berries that
> grow in the back yard. I thought I could add 2 tsp per jar of it without
> affecting the flavor.

How did you arrive at adding 2 teaspoons citric acid per jar? What size
jar?

The only way I would consider canning that recipe for shelf storage
would be to leave out the cream and add it, along with the meat, at
preparing-the-meal time. I'd look for a comparable recipe in a reliable
canning text (Ball Blue Book or So Easy to Preserve come to mind) and
use those processing times.

(snipped)
>
> Now, obviously I would can the SAUCE, and add the sausage later....Is this
> something I can safely can? Or do I need to add acid to the recipe to avoid
> "nasties?"
>
> Thanks for your responses....

A steam pressure canning process might be your best option and if you've
never canned anything, I'd practice for a while before doing the
pressure canning. A pressure *canner* is not the same thing as a
pressure *cooker.* It'll cost you anywhere from about $70 to a couple
hundred to get a steam pressure canner.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012