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confused at Ball Blue Book instructions

9 years ago

Hi all, I was hoping someone could explain some confusion I'm having when I read the instructions in the Blue Book. On page 74 there are two different tomato sauce recipes - basil garlic tomato sauce and Italian tomato sauce. They are pretty much the same except the Italian one has more spices and celery etc. However, the Basil Garlic one says to process in a bwb, while the Italian one says to pocess in a pressure canner. Why the difference in processing? This is very confusing to a beginning canner.
ALso, I thought I saw in another post that anything with olive oil had to be pressure canned? This confuses me more since the recipe that says to use BWB uses olive oil, while the pressure canner recipe has no olive oil.

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