And where, pray tell, is Alton Brown's recipe in all of this? LOL, it sounds like you want to do something entirely different. The only similarity is both have tomatoes.

Here's a tested recipe that basically includes what you want and it doesn't need to be processed in the PC. Don't mess with the amounts of low-acid veggies. This recipe is very carefully calibrated.

You can double or triple the batch, whatever, as long as the proportions are maintained.

You could measure out and then oven-roast the veggies (plain - no olive oil) if you like. That won't make any difference.

Description: from Ellie Topp & Margaret Howard's "Complete Book of Small-Batch Preserving" Yield: 8 cups

Multi-Use Tomato Sauce

Categories : Canning & Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 plum tomatoes -- (about 2 1/2 lbs./1 kg)
10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)
4 large garlic cloves -- minced
2 large stalks celery -- chopped
2 medium carrots -- chopped
1 large onion -- chopped
1 large zucchini -- chopped
1 large sweet green pepper -- chopped
1/2 cup sun-dried tomatoes -- (125 mL)
2/3 cup dry red wine -- (150 mL)
1/2 cup red wine vinegar (5% strength or more) -- (125 mL)
2 bay leaves
1 tablespoon pickling salt -- (15 mL)
2 teaspoons dried oregano -- (10 mL)
2 teaspoons dried basil -- (10 mL)
1 teaspoon granulated sugar -- (5 mL) (optional)
1/4 teaspoon ground cinnamon -- (2 mL) (optional)
1/4 teaspoon ground pepper -- (2 mL)
1/4 cup chopped fresh parsley -- (50 mL)

Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.

Carol

You asked : And where, pray tell, is Alton Brown's recipe in all of this?

Answer: This is a recipe I copied off of this site. It's repeated numerous times on tomato sauce threads. It IS similar to AB's recipe which I have made before, except he calls for coating the tomatoes in olive oil and broiling them for a shorter period of time.

I like to hide vegies in my sauce when I make it for a meal; gets the kids eating vegies they don't even know about. But I also wanted to PC my sauce, not just HWB it, I guess I feel better if the higher temps will kill off any bacteria.

I wasn't arguing that the recipe you posted wasn't Alton Brown's.

What I meant is, you said, "Can I add red pepper, onion, celery, garlic, carrot and squash and roast all the vegies, puree, add spices, wine and then PC?"

By then it's nothing like Alton Brown's recipe. That's not meant as an insult, just that you're adding so many different elements it's a totally different sauce. No comparison between the two.

Fortunately, there is a tested recipe that meets all your criteria. With all those low-acid veggies, it's not the sort of thing you'd want to improvise.

If you'd rather PC the recipe I posted go ahead and do it. You could use the same time and 5 lbs. pressure or 10 if you prefer. Some people would rather PC just to avoid all the water and mess of BWB.

Carol

I'll try your recipe and PC it. Thanks again!