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Farm Kitchen:  Unsure if I should trust my pressure canned sauce  |
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alterationsbyemily
True Blue Farmgirl
686 Posts
Emily
Thomasville
PA
USA
686 Posts |
 Posted - Jan 30 2012 : 12:54:36 PM
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Afternoon ladies,
About three days ago I pressure canned some speghetti sauce. It had 3/4 inch of head space and I did 11 pounds of pressure at 90 minutes for my quart jars. When I pulled them out they looked like this
The reason I pressure canned it was because I had used loose pork sausage in it and thought it best to pressure can. After they cooled, I put them into the fridge just to be sure until my disconnect to reconnet weekend was over. Also there was like an oil in the pressure canner water and sauce was under the rims.
So do you think it would be safe to keep outside the fridge for an extended period of time?
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Farmgirl #2951
No longer renting, offical farmgirl.
Check out my new blog at http://featheredhattrading.blogspot.com/ |
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oldbittyhen
True Blue Farmgirl
1511 Posts
tina
quartz hill
ca
USA
1511 Posts |
Posted - Jan 30 2012 : 12:59:16 PM
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either use it up right away (keep in frig), or toss, I would not store it, period...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
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alterationsbyemily
True Blue Farmgirl
686 Posts
Emily
Thomasville
PA
USA
686 Posts |
Posted - Jan 30 2012 : 1:01:17 PM
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can I ask for a why? what went wrong... lids not on tight enough, rims not on tight enough, too much pressure, too little?
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Farmgirl #2951
No longer renting, offical farmgirl.
Check out my new blog at http://featheredhattrading.blogspot.com/ |
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oldbittyhen
True Blue Farmgirl
1511 Posts
tina
quartz hill
ca
USA
1511 Posts |
Posted - Jan 30 2012 : 3:30:09 PM
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Just think major food poisening...your gauge might be off, chips in the jars, left any amount of sauce on the lid/seal edges...without being there it is hard to know for sure...remember to replace your pressure canner seal and gauge every few years to be safe...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jan 30 2012 : 8:32:41 PM
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Emily, it looks to me like you have more than a 3/4" headspace there which means some of the sauce leaked out. That sounds like too much pressure to me. I agree that if you are using a gauged canner, it may be off and those need to be checked every year. I'll tell you what I do now, as I used to can my spaghetti sauce with the meat in it - I now only can the vegetable and spice part (waterbath) and add about a 1/2 tsp vinegar per quart to make sure the acidity is up and then, when time to make fresh sauce, I cook the meat fresh, add the canned sauce and include 1/2 tsp baking soda to cut the bitterness and acidity of the canned tomato sauce. It works everytime. Anything that you make from tomatoes will taste a little bitter when canned and then cooked and the soda works like a charm. I have given up canning with the meat because it really kind of gives the sauce a different taste canned. The other thing you might consider is giving a full 1" headspace since the sauce is thicker and requires extra space. Just some thoughts.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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alterationsbyemily
True Blue Farmgirl
686 Posts
Emily
Thomasville
PA
USA
686 Posts |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Feb 01 2012 : 6:12:54 PM
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Are you trying to reproccess your jars? If so, you need to empty the sauce, wash the jars and put the sauce back in, toss the lids that you had on them and use new lids that have been warmed in hot water with clean rings. They you will reprocess in the pressure canner and that is what seals them. However, if your gauge is not accurate, pressuring again is not a good idea. Is that what you are asking?
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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Farm Kitchen: Unsure if I should trust my pressure canned sauce |
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Unsure if I should trust my pressure canned sauce
