I'm considering purchasing a pressure canner for canning tomato (pasta) sauce.
My ingredients are
Tomatoes
Garlic
Olive oil
Sugar
Salt
Basil
I keep reading that you want to use tested recipes. However, I would think that if you've sanitized your equipment, jars, etc. and are cooking sauce for several hours and then put it into the jars and into a pressure cooker for the right amount of time, then using a tested recipe wouldn't matter. What am I missing? I guess, another way to ask my question is.... Putting taste and texture aside, are you ok canning a wide variety of your own recipes and/or types of food as long as you heat it to the right temp for the right duration.
I've got some killer sauce...
