Thanks guys! I will be pressure canning this because there will be meat in it. I have had the sauce on for about an hour and a half, at a slow roll. Not much of a reduction but about 1/2 inch. Lol unfortunately, I have to leave. So I am going to remove it from the heat and let it sit on the stove. Once I return, I will get it going again.
As far as salt, I will reduce it then add everything else and then salt to taste.
Just a little nervous, I have never used a pressure canner before. Errr
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Andrea
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