I just canned 24 jars of marinara sauce as Christmas gifts, but now I'm questioning my recipe. After reading more, I'm seeing that I should have added a little citric acid or bottled lemon juice to a marinara sauce to can. However, when I look up the pH of San Marzano tomatoes, they seem all right, and I read that canning lowers the pH of foods, so I'm wondering if using already-canned tomatoes in my sauce helps? Can anyone tell me if I can still give these jars as Christmas gifts?? Or do I have to remake entirely?? Recipe is below and I canned in water bath for 30 minutes.
1 28-ounce can whole San Marzano tomatoes, certified D.O.P.
1 cup water
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Pinch of crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
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