She forgot the lemon juice...

gssgarden · July 21, 2018

When she made her sauce. Quarts and pints and they have been given a long bath already.

She only put onion, garlic, herbs, a little sugar, s&p.

What do you think the shelf life will be?

Thanks!

imp · July 21, 2018

How long did she cook the sauce down? I'd plan on opening them and adding some lemon to each and re process for safety. Lids are not expensive and your health could be.

ContainerTed · July 21, 2018

I would ask about water bath vs. pressure canning. Which was used? Also, my family practices say not to put ground black pepper in. If you used salt, was it canning/kosher salt and how much?

These questions and your cautious questions are why I only do "juice". It makes the sauces and other things taste so much better to have fresh seasonings and whatever else you're putting in there.

If you used a water bath canner, I already agree with Imp. If you used a pressure canner, then my questions might have a different conclusion.

gssgarden · July 21, 2018

She cooked it down for 2 1/2 hours. No pressure canner but boiled them for quite a while after.

Kosher salt, moderate amount she says, ground pepper.

imp · July 21, 2018

I would strongly suggest that you re-process the tomatoes. I know, I know, it's more work but better to play safe than become very ill. Botulism is sneaky and you cannot see, smell or taste it, but you sure can get sick and yes, even die from it.

ContainerTed · July 21, 2018

I have to agree with Imp. What you're faced with now is why I chose to do everything in our pressure canner. Water can only reach 212 degrees F in a water bath canner. In a pressure canner, the temp can be safely taken to 253 degrees F which will kill even botulism.

A new 16 quart Presto pressure canner can be had for about 90-100 bucks (less if found on sale). It is SOOOOO worth the piece of mind you gain about what's in the jars. You can even eliminate some of those additives that really distort the taste of things (because you are killing everything in the jar that could hurt you). Look up the temps and pressures medical folks get in an autoclave when sterilizing surgical instruments. It makes a lot of things about canning a lot more clear and logical.

gssgarden · July 21, 2018

Thanks guys! The lids are cheap. She's going to do it all again. No big deal to me. Lol

Going to empty jars into pot, boil, wash jars, and can again.

You're right. Better safe than sorry!

ContainerTed · July 21, 2018

I told this story to my DW and she said it might be less additional work to just put the sauce into freezer bags and freeze them this time around. We also called a few of our neighbors who have been canning for decades and the opinions we got ranged from "Definitely Redo" to "What's the problem". I'm like Marsha (Ginger2776) in that I tend to feel safer when I stick with science.

Good luck with that project. Gotta go. The next thunderstorm is coming in.

Worth1 · July 21, 2018

If it were me I would use lime juice not lemon.

Worth

mikemansker · July 21, 2018

Quote:

Originally Posted by Worth1

If it were me I would use lime juice not lemon.

Worth

Why would you use lime juice, what is the advantage over lemon?

Worth1 · July 21, 2018

Quote:

Originally Posted by mikemansker

Why would you use lime juice, what is the advantage over lemon?

Flavor.

Worth

imp · July 21, 2018

Bottled lemon juice is a determined minimum acidity, lime is not. It's a safety issue, not a flavor issue. Both the main government pages on canning and the Ball book state this. And not every one likes the flavor of a lime with their tomatoes or other things.

GrowingCoastal · July 21, 2018

Quote:

Originally Posted by gssgarden

Thanks guys! The lids are cheap. She's going to do it all again. No big deal to me. Lol

Going to empty jars into pot, boil, wash jars, and can again.

You're right. Better safe than sorry!

Oh, such a drag but you will feel good about eating the redo's.

Worth1 · July 22, 2018

https://www.healthycanning.com/fresh...ok-of-canning/

imp · July 22, 2018

And not everyone likes the taste of lime in their canned tomatoes. <shrug> I can taste lime even after a period of time and it seems to promote indigestion for me, where with lemon or even orange, my stomach does fine. The only lime I do like is Sonic's cherry limeade.

July 21, 2018	#1
gssgarden Tomatovillian™ Join Date: Feb 2007 Location: N.C. Posts: 1,827	She forgot the lemon juice... When she made her sauce. Quarts and pints and they have been given a long bath already. She only put onion, garlic, herbs, a little sugar, s&p. What do you think the shelf life will be? Thanks!

July 21, 2018	#2
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	How long did she cook the sauce down? I'd plan on opening them and adding some lemon to each and re process for safety. Lids are not expensive and your health could be. __________________ I'm not a complete idiot, some parts are missing.

July 21, 2018	#3
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I would ask about water bath vs. pressure canning. Which was used? Also, my family practices say not to put ground black pepper in. If you used salt, was it canning/kosher salt and how much? These questions and your cautious questions are why I only do "juice". It makes the sauces and other things taste so much better to have fresh seasonings and whatever else you're putting in there. If you used a water bath canner, I already agree with Imp. If you used a pressure canner, then my questions might have a different conclusion. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

July 21, 2018	#5
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	I would strongly suggest that you re-process the tomatoes. I know, I know, it's more work but better to play safe than become very ill. Botulism is sneaky and you cannot see, smell or taste it, but you sure can get sick and yes, even die from it. __________________ I'm not a complete idiot, some parts are missing.

July 21, 2018	#6
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I have to agree with Imp. What you're faced with now is why I chose to do everything in our pressure canner. Water can only reach 212 degrees F in a water bath canner. In a pressure canner, the temp can be safely taken to 253 degrees F which will kill even botulism. A new 16 quart Presto pressure canner can be had for about 90-100 bucks (less if found on sale). It is SOOOOO worth the piece of mind you gain about what's in the jars. You can even eliminate some of those additives that really distort the taste of things (because you are killing everything in the jar that could hurt you). Look up the temps and pressures medical folks get in an autoclave when sterilizing surgical instruments. It makes a lot of things about canning a lot more clear and logical. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; July 21, 2018 at 05:15 PM.

July 21, 2018	#9
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	If it were me I would use lime juice not lemon. Worth

July 22, 2018	#14
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	https://www.healthycanning.com/fresh...ok-of-canning/ Last edited by Worth1; July 22, 2018 at 01:30 AM.