I'm new to canning recipes (I've only done plain tomatoes and plain applesauce before) and since I don't truly understand the science behind canning I have a couple of questions about changes I wish to make.
On the Annie's Salsa I would like to increase the amount of cumin. I "think" it's okay from what I've read that dried spices can be changed but since I've never done this stuff, I would love if someone could reassure me that this will be safe.
On the Chunky Basil Pasta Sauce, Can I use a red cooking wine in place of the red wine and salt (since the cooking wine has salt added)? My husband is laid off from work and I'd like to make do with what I have in the house because I don't have the money to buy something else right now.
Just wanted to check with the experts before I did this.
Thanks so much for your time.
readinglady
cjzimmerOriginal Author
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