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7:50 pm
June 12, 2010
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I have a recipe that calls for canned tomato sauce/paste. I wondered if I could mix up the pizza sauce and can it in 1/2 pint jars…I assume I would use the canning times for pizza sauce/spaghetti sauce, but I wondered if I could do this? Can you recan grocery store items like this?
"It is in the shelter of each other that we live." an Irish proverb
8:25 pm
Members
February 8, 2009
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Well, the USDA/NCHFP basically say no.
Interestingly, Ball and Mrs. Wages, among others, sell spice mixes to make pizza sauce, spaghetti sauce, etc. The directions FIRST tell you how to make and can those with fresh tomatoes. THEN tells you how to make and can those with commercially canned tomato products.
Hmmmmmm 
I smell a contradiction LOL.
So, yes, you can do this – BUT be sure that your recipe fits the process you are using – BWB usually for meatless pizza sauce. Ask if you need help figuring it out.
Dede
If common sense were truly common, wouldn't there be more evidence of it?
9:24 pm
June 12, 2010
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Thank you – that's why I asked – I found some places that said don't do it and others that made it sound okay. I will go back and double check the processing for meatless sauce and if I run into questions – I'll be sure to stop back and ask.
Thanks again.
"It is in the shelter of each other that we live." an Irish proverb
10:37 pm
Members
February 8, 2009
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If your sauce is pretty much tomato sauce w/herbs and seasonings, maybe a tiny bit of oil and a very small amount of onion and garlic, you can use the seasoned tomato sauce recipe times in the Ball Blue Book (aka BBB). If it's heavier w/veggies other than tomato, you may need to pressure can it. Holler if you need help, for sure!
Dede
If common sense were truly common, wouldn't there be more evidence of it?
9:35 pm
November 23, 2008
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I re-can large commercial packs all the time. I go to Cash & Carry (restaurant supplier) and purchase large cans of tomatoes and tomato sauce & paste. I just use the typical method and can the items in more convenient sizes like pint and half pint jars.
I've also done this with mustard, Nally chili, and peaches.
“You never know what’s around the corner. It could be everything. Or it could be nothing. You keep putting one foot in front of the other, and then one day you look back and you’ve climbed a mountain.” ~Tom Hiddleston
10:37 am
August 16, 2013
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I was wondering if you still need to add salt and lemon juice as a preserve for canning store bought sauces? Or any other ideas to use to preserve other than lemon juice and salt?
Thank you,
nancy12374
1:37 pm
December 28, 2008
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I would not add any salt, but that is a personal preference. We do not like the taste of it, and it is not necessary in canning generally. I would add some lemon juice when home canning from a store bought can of tomato products just to be extra safe. If you would rather not, you could always pressure can it instead of using a water bath canner.
Anulos qui animum ostendunt omnes gestemus!
9:37 pm
August 16, 2013
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Thank you! I don’t know if I would add the extra salt either. I add all the spices in already and extra salt would make it too much since I would be adding cheese when I heat it for a meal. I don’t have a pressure canner either. I can be old fashioned (and cheap) when it comes to those things. Thanks again!
Nancy
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