Water bath canning spaghetti sauce

[Gardening with Rabbits]

I water bathed spaghetti sauce. The recipe called for 2 tablespoons of lemon juice to raise the acid level. Believe me, mine has more than 2 tablespoons. I let the spoon run over when I measured it in. I was all happy and believing I am safe from that B word. I was thinking I was as safe as pickles and jam. I did not realize that it was not as safe, but is it safe? I am now thinking of just freezing spaghetti sauce, but am I being unreasonable to worry about my pretty jars of spaghetti sauce? My friend told me it used to be 1/2 a teaspoon or so for a quart and she was surprised they raised it to 2 tablespoons of lemon juice.

 

[journey11]

I do the "seasoned tomato sauce" bwb recipe in the BBB. They must have upped the lemon juice to 2T since the acidity of certain tomato varieties can't be assured. I think it tastes fine anyway. I wouldn't worry about it. If BBB says it's safe, I'm sure it is. I don't see a pressure canner version for spaghetti sauce in there either, although they do have it for stewed or whole/half/quartered tomatoes.

 

[lesa]

I always add the lemon juice- you can't taste it at all. What ingredients were added besides tomatoes and lemon juice?

 

[Gardening with Rabbits]

I guess I have calmed down after going and looking at the BBB recipes on their webpage. I made this recipe. http://cottageatthecrossroads.com/homemade-canned-spaghetti-sauce/

 

[Jared77]

LOTS of people go by BBB and they know it. I would imagine they test their recipes for any possible contamination, or other issue before it's allowed to be published.

We have used a similar recipe and didn't notice an issue. More people are canning with a mix of heirlooms and other colored tomatoes so I'm with Journey I don't think they can guarantee acid content to make it safe. But that much lemon juice should push it over the edge. We did their raw pack tomato quarts from BBB and added the lemon juice it called for this year.

I think it was the same amount of lemon juice you'd have to double check but I believe the BBB. You should be safe with that level of acid.

 

[Gardening with Rabbits]

LOTS of people go by BBB and they know it. I would imagine they test their recipes for any possible contamination, or other issue before it's allowed to be published.

We have used a similar recipe and didn't notice an issue. More people are canning with a mix of heirlooms and other colored tomatoes so I'm with Journey I don't think they can guarantee acid content to make it safe. But that much lemon juice should push it over the edge. We did their raw pack tomato quarts from BBB and added the lemon juice it called for this year.

I think it was the same amount of lemon juice you'd have to double check but I believe the BBB. You should be safe with that level of acid.

The taste for me was not an issue. It tastes fine. All quarts are now 2 tablespoons per quart of lemon juice. I think I would have felt better if I had used pints and I had not realized that overripe tomatoes are less acid. I read one place that heirloom were more acid, and then another place that they were not as acid.

 

[baymule]

I pressure can mine. I bring it to 15 pounds of pressure, then cut the burner (electric) off. Plus I do the lemon juice. My dream pressure canner is the All American.

 

[Jared77]

Acid content is different between varieties there is no broad statement that could be applied to heirlooms.

Azoychka tomato is an example of a low acid tomato and San Marzano tomato will have a much higher acid content respectfully. However both are heirlooms.

That's why it's just best to treat for a possible lower acid content with the lemon juice as a safe bet.