Bought 30# of tomatoes at the market this morning and I'm processing them into a sauce. Since I'm planning to can the completed product using a hot water bath, I'm following Barbara Kingsolver's recipe from Animal Vegetable Miracle. I have two questions. FIRST, the recipe calls for 1 cup of dried basil. I don't have dried basil - I don't care for it, so I never have it on hand - so I raided my garden and subbed fresh. I know acidity is extremely important, and now I wonder: will the fresh basil affect pH? Should I freeze the sauce to be on the safe side? SECOND, the recipe starts with 10 quarts of tomato puree from 30# of tomatoes, and I got more than that. I have about three quarts of leftover puree. I'd really appreciate some ideas on how to use those up. Thanks in advance, Hounds!