OK, just checked the book - it's all BWB and freezing, no PCing under instructions (though there may be a recipe or 2). 40 minutes BWB for quarts but 1/2 inch headspace. So if you left 1/4 inch and PC'd, it could have siphoned. May also be a little overprocessed due to higher temps? How long did you PC for? Frankly, yours don't look any worse than mine that I BWB'd with 1/2 inch (to start with ) headspace. On a side note, we love this sauce but after a few jars I can start tasting the vinegar, would like to sub citric acid, lemon juice, or more red wine instead if anyone has any suggestions. Or maybe this year I'll try the Roasted Veggie Sauce with balsamic on the facing page...

A good way to deal with tomatoes is to use the Villaware/Roma food strainer. They offer a 1/4 inch holed salsa screen that can give you minced tomato bits, and there would be no need to worry about skins and most of the seeds, as they are usually seperated and come out the waste end of the conical sieve. With this handd operated machine, you can make large amounts of salsa or sauces in less than 30 minutes. Adding more higher strength vinegar, or bottled lemon or lime juice can also help raise the acidity a bit as can adding citric acid. But as stated its not a safe recipe to can.

I've pressure canned that recipe. I just use the BWB time then there are no worries. To come up with an actual PC time you'd have to have access to all the original test data and an extrapolation formula. Carol

Chunky Tomato, Mushroom and Garlic Pasta Sauce Reprinted with permission of Penguin Putnam, Inc., New York, New York. "...If you like your marinara sauce with big chunks of veggies in it, then this is the one you'll want to make. The canned tomatoes, plus fresh mushrooms, onion and garlic make for a thicker sauce that works great over your favorite pasta creation." Ingredients: 2 10 3/4-ounce cans tomato puree 1 cup water 1 cup chopped canned tomatoes 3/4 cup sliced white button mushrooms 2 teaspoons minced garlic 1/4 cup minced white onion 5 teaspoons granulated sugar 1/2 teaspoon salt 4 teaspoons lemon juice 1/4 teaspoon dried parsley 1/8 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano dash ground black pepper Instructions: 1. Combine all of the ingredients in a medium saucepan over medium/high heat and bring to a boil. 2. Reduce heat to low and simmer for 1 to 1 1/2 hours or until sauce is thick. Nutrition Facts: Serving Size: 1/2 cup; Total Servings: 5; Fat (per serving) 0 g.; Calories (per serving) 45. Makes 2 1/2 Cups This Recipe was taken from: "Low-Fat Top Secret Recipes"