oil in canned spaghetti sauce
I do alot of canning every year but this year my son wanted to make the spaghetti sauce. I let him and then processed the sauce in a pressure canner. He later told me he put olive oil in the sauce--"alot". He did not put any vegetables, just some spices and wine.
Is this safe? I'd call the extension home economist but I know from experience they always say only to use current USDA recipes. I suppose we could just use the sauce up quickly as there were only 6 quarts.
thanks for any help