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>tfw drowning in tomatoes
Can't eat tomato sauce or soup every other day
Is there a way to store sauce a few months at room temp (limited freezer space), using disinfected (oven @ 100°C) marmalade jars? I do have a passing mill and would boil down the sauce to about 1/2.
Somewhere I read pH is also an issue, I do have a pH meter and also citric acid, should I lower the pH to a certain point?