skip to main content

rejarring/canning of tomato sauce

10 years ago

I jarred/cannned fresh tomato sauce, and then 6 days later realized I did not add lemon juice to the jars. I reheated the sauce and then reprocessed the sauce with the added lemon juice in the jars. Question, is the sauce going to spoil,still not be any good? Thanks all.

Sort by:Oldest

Comments (4)

chase_gw
10 years ago
Should be just fine as long as when you reprocessed you stated as from scratch.

That is sterilized the jars, used new seals, hot water bath etc.....
morz8 - Washington Coast
10 years ago
Ray, the window of opportunity for reprocessing a product gone wrong that has been in the anaerobic environment of a vacuum sealed jar is 24 hours.

Would your tomatoes have been acidic enough first time around that they are OK? Maybe, but there is really no way of knowing.
Related Discussions
Tomato paste with tomatoes or tomato sauce
Q
Comments (7)
mustangs - For relatively small amounts (1-cup or less), store your tomato powder in a dry environment - either vacuum-sealed or in a refrigerator (refrigerators are dry due to the frost-free feature). I keep a user-friendly amount in a pint jar in the refrigerator with some moisture absorbers in it (recycled from supplements we take) to keep it from clumping. When I open a #10 can of tomato powder I keep it free-flowing in a vacuum-sealed canning jar/s, FoodSaver canister, or some other container that can be sealed with a FoodSaver Universal Lid. I like to use the Universal Lids when I move food from long-term storage to the pantry, especially things I get in-and-out of frequently. -Grainlady
...See More
Implications for canning a yellow tomato sauce?
Q
Comments (3)
Been there, done that, in several ways. First, before I had a Victorio/Roma style mill, I blanched my abundant cherry toms and then shocked in cold water to make the peels come off, but I still hand peeled them! If you do that, I would suggest wearing protective plastic gloves because my hands were raw from the acid after all that time. I also made sauce with a Foley style mill to remove the skin and seeds. NEVER again! My mother, bless her, gave me a Roma mill for Christmas a couple of years ago, and I have never regretted that purchase. If you are a tomato sauce fan, and make applesauce, like I do, it is well worth the investment just for those two things alone, not to mention what you can do with berries, squash, etc. And while I know that yellow toms aren't particularly low acid, they have such a lovely flavor, to me it was a shame to alter it with adding lemon juice. I made a fresh tomato sauce with it and froze it last year. It was super delicious upon thawing this year. I didn't use the Roma mill on that sauce, I hand-peeled, but that was because I only had enough for a relatively small batch.
...See More
Can Botulism grow in the freezer? Tomato Sauce Processed then Frozen
Q
Comments (1)
No the spores go dormant. They don't die but they don't replicate and produce toxin either. Just cook the sauce well before consuming. Dave
...See More
Canning homemade tomato sauce
Q
Comments (3)
"My assumption is that with the proper sealing (no air coming in) and the temperature (anything in there cannot grow)" Sorry but isn't a valid assumption. First, because there is air still trapped in the jar and the acidity level will also quickly rise allowing for bacterial and fungal growth to occur - neither need much air to do so. Storage life for unacidifed, low acid foods in the fridge can be as little as 3 days as that is when listeria begins to grow in it. You must freeze your sauce. If less than 24 hours old you can put it directly into the freezer. If more than 24 hours old it must be fully reheated to boiling and then packaged and frozen. The only other alternative is pressure canning it. For future reference, tomatoes alone are borderline low-acid and require additional added acid. So there is no way they can cover their own pH much less that of onions and basil. If you aren't familiar with current guidelines I'd suggest some reading at NCHFP. http://nchfp.uga.edu/ Dave
...See More
annie1992
10 years ago
I agree, there's no way of knowing for sure, some tomato products are sufficiently acidic to be safe on their own but some are hovering right at or above the 4.6 level, at which acidification is required.. It's one of those issues where you just have to decide what risk you wish to take.

If your sauce is 100% tomatoes, and they aren't some low acid variety, you could take the risk and use them, although I'd boil the product for 10 minutes for added safety before use if I decided to go in that direction.

So, bottom line is that there is a risk, albeit small bordering on miniscule. No one can make any guarantees as to the safety. I tend to be a risk taker and others follow the government's guidelines without question.

So, use them or not, your call.

Annie
ryseryse_2004
10 years ago
If the sauce is reduced by half (or even more depending on the consistency) you were probably fine without the lemon juice. When it is reduced, the acid is highly concentrated.

I don't use lemon juice and have been canning tomato sauce for 55 years ---- nobody died or even got sick and I have never seen mold in a freshly opened jar. I guess it is best to be cautious though.

Related Stories

LIFE Kitchen Traditions: Tomato Season Meets a Family Legacy

By Tiffany Carboni

Somewhere a Sicilian great-great-grandmother is smiling at a bowl of American-made sauce

PRODUCT PICKS Guest Picks: Canning, Preserving, Steaming, Dehydrating

By Meeta K. Wolff

20 products to help make fall produce last through the season and beyond

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

FARM YOUR YARD Houzz Call: Home Farmers, Show Us Your Edible Gardens

By Stacy Briscoe

We want to see where your tomatoes, summer squashes and beautiful berries are growing this summer

GARDENING AND LANDSCAPING World of Design: 10 Home Gardeners Show Us Their Sweet Summer Harvests

From New York to Tokyo, these gardeners have turned their yards, terraces and rooftops into places of bounty

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

KITCHEN DESIGN 7 Steps to Pantry Perfection

By Christine Tusher

Learn from one homeowner’s plan to reorganize her pantry for real life

MONTHLY HOME CHECKLISTS September Checklist for a Smooth-Running Home

By Laura Gaskill

Get ready to get cozy at home with snuggly blankets, well-stocked firewood, added insulation and more

KITCHEN DESIGN Love to Cook? We Want to See Your Kitchen

By Sheila Schmitz

Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

Sponsored

Trish Takacs Design

36 Reviews

Award Winning & Highly Skilled Kitchen & Bath Designer in Columbus

More Discussions

Does coriander actually add anything?

8

Premade Frozen Crab Cakes

20

First Shortcake Report

8

Troubleshooting My Baking

12

Does anyone forage? Wild food favorites

7