Use more of the fresh herbs compared to dried, as they are more concentrated. If you plan to add basil, use only a couple of whole fresh leaves in each jar and not cut up. This way you and remove them once its opened, and you add fresh basil to the finished cooked sauce. To roast tomatoes, there are two methods, the first is they get roasted whole and the skins just fall off so you remove them. Then you can cook down the liquid in the oven or on the stove in a big pot, and strain if you don't want the seeds. The other option is to use a a food strainer like the VIllaware and it takes out all the skins and seeds beforehand. Then roast the liquid thats left in the oven, in a large flat pan to thicken it some.

Acidification is required in "plain" tomato products. I believe it has to do with the variability in acid content. (i.e., they can't test everyone's individual tomatoes to determine acidity). The recipe above was probably tested with lower acid types to ensure it would be safe no matter what. The guidelines are published after extensive testing. Many are typical "governmental CYA". They won't say it's safe unles they've done the testing. They tell people NOT to do things that they haven't tested. Yes, there are probably safe ways to "can salsa in quarts" for example, but because no testing has been done, they recommend "NO quarts". Clear as mud? So, there are times when the information seems to conflict like adding acid to plain tomatoes, but not to tomatoes with low acid ingredients added. It's because this ONE recipe has been tested. They aren't recommending "free reign" with ingredients and quantities, but are willing to ensure the safety of this one. That's why it's important to stick to tested recipes. The risk factor is high when people get "creative". The government is always going to err on the side of caution. A couple of other comments from above: I think the difference between 'sauce' and 'crushed' is texture and thickness. Sauce would be smooth and thicker, Crushed would still have some chunks of tomato with a more watery sauce. And, you mentioned that your pressure canner isn't big enough to do quarts. That is another concern. You need a canner (not cooker) that is large enough to fit 4 quarts, or it doesn't function adequately for canning. You can cook in a canner, but sometimes you can't can in a cooker. :+) say that fast five timessize> Lastly, you mentioned that you can put enough water in your canner to cover quarts. I hope you're not pressure canning with water covering quarts. There should just be a couple of inches in the bottom for Pressure canning. If you are using the same pot for water bath, then I misunderstood what you wrote. Deanna

I was wondering if I could substitute a mix of the squash, peppers, and onions for the zuke/okra in the recipe with the 35 minute PC time? Technically, no. Squash for zukes, yes. Peppers and onions for zukes or okra, technically no. However, when you look at the various pHs - possibly could but with no assurances because of the amounts issues. Zucchini, 5.69 - 6.10 Okra, 5.50 - 6.60 Squash, yellow, 5.79 - 6.00 Peppers, 5.20 - 5.93 Onions 5.37 - 5.85 You'd do better to use the Spaghetti Sauce without meat as it provides for all the peppers and onions and subbing the squash for the mushrooms (6.00 - 6.70) should fly, OR best/safest bet - the Mixed Vegetables processing time. As long as you are comfortable with the risk it is your choice. Personally, if i was doing it I'd can Tomatoes with Zucchini (Squash) using that recipe and then can Tomatoes with Onions and Peppers separately using the Spaghetti Sauce recipe leaving out all the other ingredients. Much more variety of use that way. JMO Dave

you can test the acidity with a pH meter or pH test strips. from what i gather, you want the pH to be around 4. but again, ask on the harvest forum.