Do you mean besides the ones at NCHFP and in the Ball books? You'll be limited somewhat in the recipes you can use for BWB processing since many of the recipes include low-acid vegetables in addition to the tomatoes. Basic pizza sauce is usually just plain tomato sauce with some dried Italian seasonings added so if you stick with that and add the required bottled lemon juice or citric acid there is no problem. Get much beyond that by adding onions and peppers and you start over the line into pressure canning. And of course no oils. Honestly the easiest thing to do is just can plain standard tomato sauce and then you can turn it into either (or many other things) at serving time by just adding the various seasonings. Dave

The simple easy answer to your questions would be no, you cannot can it because one of the foundation rules of safe home canning is "You cannot safely can your own made-up recipes because you have no idea what the density or the pH is so processing type and time cannot be calculated. Personal recipes should be frozen, not canned." That's the simple answer from the approved guidelines and it is strongly encouraged that new or inexperienced home canners abide by that guideline. Does everyone abide by that guideline? No. As long as you recognize and accept you are moving into a potentially risky area you are free to do as you wish within some limitations. While canning already canned food is not recommended for several reasons, it is possible. The pH with already canned tomato products is usually ok as they add citric acid. But the density is still a possible issue. So my first question would be what is the exact recipe you want to make with specific measurements? Otherwise as already mentioned, yes you can always leave out any low acid ingredients you don't want but you cannot substitute others for them. Sugar (except in jams/jellies) is normally optional and can be left out. In personal recipes oil should be eliminated whenever possible or at least kept to a very bare minimum. Wine helps the acidity level so is no problem. All the pre-cooking isn't relevant to the canning safety and has no effect on the processing time required. So density - the thickness of your sauce when it goes into the jar - is the big concern when it comes to determining the PC processing time. Hope this helps. Dave

Ann, that is the ONLY way I'll eat pasta with a tomato sauce. I do it simply, I just toss hot whole wheat pasta (no white stuff, it's too much like eating paste in first grade!) with diced tomatoes, fresh basil and some parmesan. Sometimes I get a wild streak and add julienned fresh fennel and green onions or shallots or leeks, whatever I have. For straining tomatoes, I use one of these. It's called a Squeezo, my old one is all stainless steel, the newer ones are more plastic and are called "food mills". Villaware makes a nice one but they are far more expensive than that $2.99 sieve. Mine was the right price, my mother gave it to me because she doesn't use it any more so it was free! I liked my Foley food mill, but gave it to Doucanoe when I got the Squeezo, I didn't need both. That looks more like a sauce pan, with a crank handle. It has feet so it sits on the side of a bowl, you crank it and the seeds and peels stay in the bowl and the juice and pulp goes through the bottom of the strainer and into your bowl. I don't have a picture but if you search for "Foley food mill" you'll find a bunch of them. Annie

I know it has been almost a year since you asked the question, but I might have a suggestion. I have sauteed red, orange, and yellow bell peppers with onions, garlic, eggplant, zucchini (to add bulk) and mushrooms. Then added a bit of wine, herbs and spices, salt and pepper, and a little stock or water to cover. Let simmer until the vegetables are soft, then run through the blender (or food mill for a smoother sauce). It is a reddish sauce (the more red peppers the redder the sauce) so it suggest tomato even with none in it. And the flavour is very very good. You could use roasted peppers if you like (I didn't), I bet that would be another good variation. Dances.