Calling all canners!!
I am canning for the first time -- marinara sauce for gifts. I have the Ball book for technique. However it assumes tomato recipes are being made with fresh tomatoes and I used canned tomatoes (good quality organic ones, of course).
The canning instructions call for adding 1T of 5% acid liquid (like bottled lemon juice or vinegar), per pint jar. This seems excessive since the canned tomatoes already are more acidic than fresh. I plan to put some 6% balsamic in each jar.
How much would you use?
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Read this discussion on some of the issues.