Whats everyone have for a good traditional style pasta sauce for canning? Every time I have tried the sauce always comes out with a tart taste to it that I don't like. Maybe someone can help me with what I'm doing wrong. I remove the seeds and skin from the tomatoes (usually beefsteak and roma) and cook them down until I get a consistency that I like. In a skillet I brown assorted peppers, garlic cloves and onions then add them to the tomatoes while they are cooking down. I add salt, a touch of sugar, Italian seasoning and no matter what I still have a tart taste. And that's before I add citric acid. I understand canned tomatoes need a certain acidity for storing. Should I expect this tartness before canning and maybe add baking soda to it when I go to use it? Any advice is appreciated! Fred
Try checking at allrecipes.com. you may need to add a little bit more sugar. There seems to be a lot of great canners here that should be along soon.
I like to use Mrs. Wages seasoning packs then doctor it up with a little more garlic and sugar to taste. Also usually add a little Italian tomato paste to thinken a little easier.
I found this recipe on Taste of Home. I have not tried it but check the ingredients against what you have been doing to see what differences there are. Homemade Canned Spaghetti Sauce
