I like a lot of sugar in my spaghetti sauce. So I put in all of the ingredients, and then went back and looked at the sugar, and it only said for a 7 quart batch to add 3 Tbs. Oh no! Is that important?!! Will that affect how well it will can, or how long it will continue to be preserved? I put in 1 1/2 cups, but I actually have more than 7 quarts in the pot. It is a big sauce pot. Anyone have any ideas?!! Please let me know as I would not like to have to use all of this up right away!!!
I am a novice canner, but if you are pressure canning, it shouldn’t affect the preserving process. Jellies and jams are sugar + high acid fruits and they don’t need to be pressure canned. So pressure canning tomatoes (high acid) and sugar shouldn’t be a problem as long as it tastes ok.
Wow, that’s a lot of sugar. Possibly more than you realize – especially if your recipe calls for cooking down the sauce to remove excess liquid (water), which makes for a thicker sauce.
I cook mine down by 1/2. That means from a 7 quart batch, I’ll get 3 and 1/2 quarts of finished sauce. Three and a half quarts of sauce with a cup and a half of sugar in it. That will be some seriously sugary sauce.
I won’t hazard a guess about the relation to jelly because your sauce doesn’t include pectin, but I definitely agree that pressure canning would be a good way to go.
My tomato recipies call for addition of either lemon juice or acetic acid (I prefer lemon juice) as tomatoes are not quite acidic enough to preserve in just a water bath without lowering the pH. You can always preserve the tomoatoes without any sugar or salt, then add your seasonings when you actually make the sauce. This way, you can use the sauce in a variety of ways, and don’t have to worry about it becoming too sweet or salty when it gets cooked down.
I have never heard if adding sugar to that………I wouldn’t think that it would affect it TOO much. But I am no expert.
The sauce turned out very good. Perhaps just a touch sweet, but I liked it. I won’t add quite as much next time, maybe half a cup.
I did add lemon juice, but just as you would go and buy plain tomato sauce, and spaghetti sauce, I also am trying to have a variety of things in the cabinet for quick meal making, so I have both. I have 3 jars each of spaghetti sauce and regular tomato sauce. I was thinking of making stewed tomatoes today, but mostly, all I have are sugar tomatoes. I am not certain that they would work for this. I thought that stewed tomatoes are made with the round varieties with thinnner skins, so I may wait until those ripen. The first wave of them is done, and the second wave is growing.