kelly blue book versus nchfp?

14 years ago

hello all,

i just made a couple batches of spaghetti sauce following the bbb (seasoned tomato sauce) just bought the new book at the end of last season. well i went on the nchfp website and just for the heck of it was looking at some of there recipes and looked at there spaghetti sauce which had almost the same recipe minus the mushrooms and noticed there was not a choice to bwc just pc, i did not know this changed as i have always gone by the bbb, and not on the computer much. i am sure it will be ok? just a little bit worried and maybe need a little assurance :) well just had to tell someone thanks for listening.

Comments (5)

ksrogers
14 years ago
About 2 months ago, a NEW Ball Blue Book has been selling. Its got updated recipes and because your mixing other low acid ingredients into the tomatoes, they advise that it be PC. Please read down through this current page of threads, as this same question was just posted here about 2 days ago. Using dried things likle garlic, onion, herbs, and peppers will give asafer product, but you still need to add citric acid or bottle lemon juice to ensure that the tomato base has enough acid in it. Adding low acid things like mushroom and fresh onions, peppers and such don't offer acidity on their own, and can also increase the density.
digdirt2
14 years ago
Those 2 particular recipes - the Seasoned Tomato Sauce in the BBB and the Spaghetti Sauce at NCHFP - can't really be compared.

The NCHFP recipe for Spaghetti Sauce is quite unique and it often causes confusion when compared to other tomato-based recipes. It is one of the very few approved recipes that allows the use of oil and requires no added acid. So it has undergone extensive testing in the labs. Because of the oil in the recipe, no added acid, as well as the other low-acid ingredients in it that are NOT in the BBB recipes it MUST be pressure canned.

You noticed I assume that there is no Spaghetti Sauce recipe in the BBB. But there is one called Italian Tomato Sauce (pg. 72). Note that it requires pressure canning like the NCHFP recipe.

Your BBB Seasoned Tomato Sauce, assuming you followed the recipe, will be quite safe using BWB because of the added bottled lemon juice.

Hope this helps clear it up a bit.

Dave
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lynnda_grower
Original Author
14 years ago
Thank you!
I was a little worried because the bbb called for 1/2 cup of olive oil but i just used a couple tablespoons and 1/2 the onions and garlic. (i like to keep it as plain as possible so i can use for spaghetti sauce, chili sauce, or whatever after) and also i use citric acid instead of lemon juice, i have not used lemon juice yet although it is much cheaper, just wondering if you have and if you can taste the lemon? and which do you prefer?
sorry for all the questions but i think i am the only crazy lady :) that still cans and have no one that could care less about it :( fine with me i love!!!! it
ksrogers
14 years ago
I can taste the bottled lemon juice, especially in a tomato sauce that has no added ingredients. Kelly blue book, isn't that a pricing for automobiles?

Here is a link that might be useful: Citric acid by the pound quite cheap!
digdirt2
14 years ago
Well if you are going to get into modifying recipes as you did with this one take care. That can be quite risky. ;) In this case, cutting the oil and the less low-acid ingredients was fine. But that isn't always the case.

When in doubt use the instructions at NCHFP. The BBB is based on NCHFP, not the other way around, and if you happen to use an older edition of BBB, the guidelines in it won't be current.

We can't taste the lemon juice in our house and use it for most all tomato based recipes. Every time it comes up for discussion it seems to fall into a some do and some don't conclusion. Only way to know if it will be notable to you is to try both and see which your taste buds prefer.

Dave

kelly blue book versus nchfp?

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ksrogers

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kelly blue book versus nchfp?

Comments (5)

ksrogers

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lynnda_growerOriginal Author

ksrogers

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