When canning via a water bath canner, why does it generally take pasta sauce...
When canning via a water bath canner, why does it generally take pasta sauce 40 minutes to process when salsa usually only requires 15 minutes of processing? You would think the processing time would be the same since pasta sauce and salsa are both tomato based and should have similar acidities. Thank you, Anna
Franklin County Ohio home food preservation
Hi Anna, thanks for your question!
We don't have direct access to the data these recipes are based on, but generally thermal processing conditions are based on several factors - thickness of the product, ingredient piece size, pH, and type of acid, for example. You're right to note that since both are tomato-based that several of these factors would be the same to an extent, but keep in mind that other aspects of the recipes differ that impact the pH (amount of added acid, additional ingredients) and consistency.