original recipe. (modified from here)
1/4 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 whole bay leaf
1/2 teaspoon lemon juice
modified for volume and canning:
15 cups (120 oz) of tomato sauce
8 Tablespoons sugar
2 Tablespoons dried oregano
2 Tablespoons dried basil leaves
2 Tablespoons dried thyme
2 Tablespoons garlic powder
2 Tablespoons salt
3 teaspoon black pepper
1 Tablespoon lemon juice (1/4 TBS citric acid) per pint 2 Tablespoons (1/2 TBS citric acid) per quart.
Process pints 35 min quarts 40 minutes boiling water bath
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