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Made kenji's slow cooked red sauce and canned it. When I ended up using it, I warmed it in a pan and it was very watery over pasta. Thoughts on why?
u/mulletpullet
• Made kenji's slow cooked red sauce and canned it. When I ended up using it, I warmed it in a pan and it was very watery over pasta. Thoughts on why?

https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe#toc-finishing-the-sauce

In order to can it I may have added some citric acid to get the PH down, but I may not have if the PH was already low. I know my PH was at 3.8. I don't recall it being this watery prior to canning.

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