Is it OK to use a bit of oil-packed sun-dried tomatoes in boiling water canned sauce?
I'm making a batch of a basic tomato sauce that calls for 1/2 cup sun-dried tomatoes. I'm wondering if it will be safe to use the variety that are oil-packed? I thought if I left as much of the oil out as possible (rinsing), then perhaps it will be okay just doing the boiling water batch method (the recipe recommends 35 minutes/pint).
We only recommend using USDA approved recipes. The recipes can be found at the National Home Food Preservation website. We also know that changing ingredients affects the time required to process the sauce. Therefore I can not made a recommendation that you use these changes.