She forgot the lemon juice... - Page 3

Spike2 · July 23, 2018

Quote:

Originally Posted by ContainerTed

the opinions we got ranged from "Definitely Redo" to "What's the problem".

My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.

imp · July 23, 2018

Quote:

Originally Posted by Spike2

My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.

Oh dear, that is dangerous, LOL!

NarnianGarden · July 23, 2018

Quote:

Originally Posted by Spike2

My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.

That's how I do it (learned from my Mom). Just fill the sterile jars, close the lids and they will create the reaction needed. Cool storage.
(Never tried to can vegetable sauces, only fruit and berry jam)

**coronabarb** · July 23, 2018

You can get away with that for jams, except for greater chance of molding (and some people are allergic to molds). For tomato sauce, that is a recipe for botulism. Getting the jar to seal is not the only goal. Killing microorganisms and spores is the goal. Even starting with boiling sauce, there are contaminants all around the kitchen and jars/lids, etc. To each their own. As we learn more, hopefully we do better. I don't particularly like foodborne illness myself. ;-)

NarnianGarden · July 23, 2018

No one does. In all the years I have cooked jam, I have never had any mold (even after from jars stored for a few years)
The method is fully approved even by our health officials, I don't see any problem or potential danger. The key is in sufficient cooking - and pectin sugar also helps (if no lemon is used).

July 23, 2018	#34
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	You can get away with that for jams, except for greater chance of molding (and some people are allergic to molds). For tomato sauce, that is a recipe for botulism. Getting the jar to seal is not the only goal. Killing microorganisms and spores is the goal. Even starting with boiling sauce, there are contaminants all around the kitchen and jars/lids, etc. To each their own. As we learn more, hopefully we do better. I don't particularly like foodborne illness myself. ;-) __________________ Corona~Barb Now an Oregon gal

July 23, 2018	#35
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	No one does. In all the years I have cooked jam, I have never had any mold (even after from jars stored for a few years) The method is fully approved even by our health officials, I don't see any problem or potential danger. The key is in sufficient cooking - and pectin sugar also helps (if no lemon is used).