persimmon BBQ sauce
I recently canned persimmon BBQ sauce. It's not from a recipe, and i want to confirm it will keep ok. I used approximately 4 cups of fruit pulp, 3.5 cups of tomato puree (from an existing store-bought can, not freshly made), less than 1 cup sugar, and a little apple cider vinegar and lemon juice, along with chopped onion & garlic, assorted spices, etc. I know it's ok to can fruit, and obviously the tomatoes came from a can in the first place, so presumably this combination is sufficiently high-acid for storage . . . on the other hand, i've always heard one should be careful in recipe experimentation. Are these jars safe to give friends for the holidays?
Lane County Oregon