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. Or should I buy new acid, or just use fresh lemon juice?

Here's the recipe that my family LOVES and I want to can:

1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 can crushed tomatoes (28 ounce)
3/4 teaspoon salt
2 tablespoons vodka
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
2 links sweet Italian sausage (3.5 ounce)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.

3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.

4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

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....

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

On 18 July, 04:05, 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. Or should I buy new acid, or just use fresh lemon juice?
>
> Here's the recipe that my family LOVES and I want to can:
>
> 1/4 cup extra virgin olive oil
> 4 cloves garlic, minced
> 1/2 teaspoon crushed red pepper flakes
> 1 can crushed tomatoes (28 ounce)
> 3/4 teaspoon salt
> 2 tablespoons vodka
> 1/2 cup heavy whipping cream
> 1/4 cup chopped fresh parsley
> 2 links sweet Italian sausage (3.5 ounce)
>
> 1. * * *Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
>
> 2. * * *In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
>
> 3. * * *Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
>
> 4. * * *Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
>
> 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....


Whatever the answer is, you need to be real sure of it. Food poisoning
from canned goods is not like food poisoning from a sandwich, its
especially severe and sometimes fatal.

FWIW you'll get maximum alcohol content if that's added after cooking.


NT