Not yet, the pic is of my first batch and I used the 1 1/2 cups the recipe called for, next batch will be half as much sugar. I'm wondering now if that will be safe for water bath canning? I know you have to be careful about changing canning recipes.
Yes, I always get concerned modifying recipes. I do have a PH tester & also have citric acid so I could make it work I'm sure. But I just get nervous I'm going to kill everyone with botulism.Typically, it is recommended to add lemon juice or citric acid to tomatoes to water bath can them. Not sure the amount, but it’s not a lot. It is added to each jar rather than to the batch.