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| I just canned twenty nine quarts of pasta sauce. Now I'm hoping I am Not going to kill my family. I strained the tomatoes and added the sauce to chopped carrots, celery, onions and bell peppers. I added wine and garlic, spices and Aquave Nectar and cooked it all day. I prepped my jars and put a tablespoon of lemon juice in each quart before water bathing them for 50 minutes. Now I am wondering if I should have just canned the sauce and if I have enough acid to be safe, since I added other veggies. Please advise !!! |
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| I don't know how to post more than one pic per post. Sorry! |
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| When did you do this? The wine will help acidify it but probably not enough, that's a lot of veggies. If it was less than 24 hours ago you can freeze the sauce. |
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| Five quarts are less than 24 hours old but the other 21 quarts are up to eight days old! Yikes!!! So much work!!! |
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| The nchfp recommendation is 2 Tablespoons of lemon juice per quart. So right there you haven't acidified enough. Also, something with this many low acid ingredients would typically be a pressure canning recipe, Did you use a specific recipe? I hate to say it, but I would dump the jars. |
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| Don't just dump them, throw them away unopened - at least the ones over 24 hours old. |
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| I too would like to know the source of the recipe. I can't imagine how anyone could claim it was safe for BWB canning. I'm sorry you had to learn such an expensive, wasteful lesson the hard way. Dave |
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