You could just as long as you don't change the measurements of any of the other ingredients ie: do not add more peppers or mushrooms or onions to make up for leaving out the meat. Those recipes are well tested and balanced pH but don't allow for any changes. Better yet just use the recipe for Spaghetti Sauce Without Meat. Dave Here is a link that might be useful: Spaghetti Sauce without Meat

I think it may be due to density and also texture quality for tomatoes. I would expect that for most people, they like a slight chunky tomato sauce, or even whole tomato ones. To process commercially it may be more than double the heating requirements, which would probably reduce taste and texture. Sometimes even calcum chloride is also used to canned tomatoes. Linda Lou, Lucky you!! I get you have quite a collection of canners now?? Here, I rarely see such things at garage sales, or even thrift stores. We have a Salvation Army store down the road, but its just loaded with mostly clothes.

I have never heard of this being used, however, you could always try a tiny bottle's worth and see how it affects flavor - so in essence you would not be wasting a large batch. Danny

Here's a link to information related to maintaining high PH pools. I have 35K gallons with SWG and only add about a gallon of acid every 3 months or so to keep alkalinity in range. PH is staying around 8.0 and I keep all other chemical attributes in balance. This setup has been working just fine and is comfortable to occupants both in the water and after swimming. Before trying the high PH method, I was adding about a gallon of acid every week trying to keep PH at 7.6 and figured I would give the high PH method a try. Have been doing this for about 10 months now with good results. Now, all I do is adjust the chlorine output on the salt cell periodically throughout the year depending on season to maintain chlorine level. Acid is added every 3 months or so for alkalinity control. Stabilizer and salt added about twice a year due to splash out and overflow during heavy rains. After large parties, I opt for 1/2 gallon of chlorox instead of setting the salt cell to boost mode to superchlorinate. This is done in an effort to save the life of the salt cell and chlorox is cheap! No algae ever and hardly ever need to add chemicals including acid.....gotta love salt pools! Just want to mention this as an alternative method to maintaining salt pools. Traditional wisdom with salt pools is to add acid all the time but wanted to share another perspective for those interested. As the article explains, every pool is different (I have lots of shade, lots of waterfalls and lots of water features). Only trial and error will allow you to determine best approach for your pool. Hope this helps! Here is a link that might be useful: Maintaining High PH Pool