Is this recipe safe?

[canesisters]

Love it!!!
"Iron Man Spore Suit"

(yeah.. ok.. that was Spidey.. closest I had)

 

[catjac1975]

I will put link below. I made this in 2014, September. I probably have a post about it. I have pictures of it. We ate some of it that night for supper and it was wonderful. Now almost 2 years later they sit on a shelf. I am afraid to eat it. I was all happy when I made it. I know I will not use the pressure canner, but this was water bath, so felt safe. Lemon juice added for acid, but afterwards something spooked me. I am not sure if the garlic and peppers or the fact that I realized tomatoes are recommended to be in the pressure canner. I don't know. I followed this recipe. I know I put the lemon juice in. I think about that. The lemon juice is in the bottom of the jars and what about all the food not touching the lemon juice? I have tomatoes starting to add up. Forcing people to eat tomatoes, having BLT sandwiches, another salad anybody??? lol I am not going to have a lot of tomatoes, so I am going to make small batches of tomato sauce and eat for supper or freeze extra, but those beautiful jars of spaghetti sauce. The words sealed, no air, low acid, the B word, all that, I just cannot get over. I can make pickles, or even pickle relish, even fermented some pickles. Sitting on the table for 4 days. I have made sauerkraut, no fear. Jelly, jam. Picture of my 5 quarts surrounded by jelly made back in 2014. View attachment 15469 What do you think of this recipe? http://cottageatthecrossroads.com/homemade-canned-spaghetti-sauce/

Tomatoes are not recommended for the pressure canner. If you feel worried throw it out.

 

[dickiebird]

I'm with cat, if you feel at all concerned I'd just pitch it.

THANX RICH

 

[seedcorn]

Tomatoes are not recommended for the pressure canner. If you feel worried throw it out.

Why is this? I do it all the time? In canner book

 

[Beekissed]

We don't ever pressure can tomatoes either...WB is good enough for them. What veggie out there has more acid than a tomato?

We don't add lemon either. We actually use green tomatoes to add acid to other low acid foods for water bath canning.

Last year we finally ate a few jars of tomatoes and tomato juice that was canned in WB canner in '07. Completely safe, very tasty and tasted like they were put up the day before.

If you are worried, just rebatch them.....empty them into a pot, cook them awhile, jar 'em back up and can them again. But...I wouldn't be worried and I'd just heat and eat.

 

[ninnymary]

Bee, I don't add lemon juice to my salsa that I water bath. Been canning it for years the way my grandma did. I'm still here!

Mary

 

[catjac1975]

Why is this? I do it all the time? In canner book

What I mean is it is not necessary-a water bath is fine for tomatoes. Pressure canner not needed but certainly can be used.