Thank you so much! That made me smile. I use a sauce like this, then add fresh or dried herbs and garlic for a simple pasta sauce either before canning or when I make the pasta.
If you water bath can the sauce following the instructions in the Ball Book, the guidelines are 18 months, but it could last longer. Following safe canning recommendations is very important to prevent botulism.
I forgot to add that to the recipe--thanks for the heads up! I just updated the video description. You can use lemon juice: 1 tbsp for pint, 2 tbsp per quart OR Citric acid: 1/4 tsp for pint, 1/2 tsp per quart.
This is the easiest way ever! I’ve been doing this for about 5 years now! ❤
I agree! And the roasted flavor is just so good!
This is almost exactly how I like to make my sauce too! I love that summer fresh flavor in the middle of winter!
@@jenharrell65 so do I!
Hey Kelly. I enjoyed watching you persevere the tomatoes. I want to make my own spaghetti sauce. I found you from Becky’s channel. ❤❤❤
Thank you so much! That made me smile. I use a sauce like this, then add fresh or dried herbs and garlic for a simple pasta sauce either before canning or when I make the pasta.
I cook 'em face down and the skins are even easier to get off
I've done it both ways. It all depends on what we like best for ourselves. It all works though! ♥
Hi. Please how long can these keep for?
If you water bath can the sauce following the instructions in the Ball Book, the guidelines are 18 months, but it could last longer. Following safe canning recommendations is very important to prevent botulism.
How much vinegar or lemon juice please..
I forgot to add that to the recipe--thanks for the heads up! I just updated the video description. You can use lemon juice: 1 tbsp for pint, 2 tbsp per quart OR Citric acid: 1/4 tsp for pint, 1/2 tsp per quart.