Hermione wrote:
>
> ...tempted to try a batch to see what happens. The only real problem I see
> with your recipe is you are taking something that was canned and
> re-canning it. It would be better if you could make the sauce from
> scratch, add a little lemon or lime juice and the seasonings then reduce
> it to the desired consistency without the flour. Then can it up. I've
> done this with tomato paste making it into taco hot sauce without a
> problem but this year I got a nicer tasting hot sauce using freshly made
> tomato paste.

The tomato sauce is a minor (and optional) ingredient. So this for the
most part is a fresh recipe.


>> I buy the commercial stuff in 10 and 19 ounce cans, and use whole cans
>> at a time. So pints jars would be just about right. It's kind of
>> expensive for what it is, and I can make it better cheaper. I may try
>> canning a small batch and see how it goes...
>
>
> Out of curiosity, how much does the commercial stuff cost? Making your
> own even using commercial tomato sauce should be quite a bit cheaper.
>

Depending on what brand I get, it's 79¢ to $1.29 per 10 ounce can. I
usually use one cheap can and one middle-to-expensive can, because the
cheap stuff is only available in "mild".

Bob