I am canning my homemade marinara sauce. The Ph level is 4.2 just prior to sealing, and the sauce is hot off the stove. The ball jar lids seal by themselves after about 6 hours. Do I still need to pressure can or add any perevatives?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.