Yep! I'd eat it. That small amount isn't enough to worry about. Enjoy, it looks delicious.

Deanna

I'm not familiar with Chase's tomato sauce recipe, but regarding the headspace, I agree with Deanna that this slight increase is not very significant.

However, since the processing time was fairly short (I'm assuming), there may be unexpelled air remaining in the jar, increasing the odds of oxidation or flavor changes over time.

Move the jar to the front of the shelf and use it first.

If you're really apprehensive, before using bring the sauce to a boil for ten minutes. That will take care of any buggies.

Carol

I agree, it it was processed and is still sealed, it's fine.

As Carol noted, the additional space might give it more "air" to oxidize or deteriorate in quality, so I'd use it first, but it's still fine.

Annie

Thank you all so much. I'll use it this weekend.

Lee

Air actually inhibits growth of botulinum. Air does cause oxidation, but that's a flavor issue, not a safety issue. I think Carol's advice of 10 min. boiling is to neutralize any toxins which may have been created by botulinum in the jar. I don't believe it kills all remaining spores. But that is not your concern. Verdict: I too would cook with it.

Jim

I agree, Jim. I wasn't really concerned about botulinum, although as you noted, boiling will neutralize any possible toxins. It doesn't kill spores (if present) but toxins are the issue and boiling will take care of those.

My comment was principally an acknowledgement that sometimes our own discomfort with product we've canned can be addressed by this strategy, even though logic tells us it's unnecessary.

But then we all know we're not necessarily a logical species.

Sometimes it's a peace-of-mind thing.

Carol

LOL Carol, you and the others have increased my peace of mind. This batch of tomato sauce is the first thing I have ever canned. I wanted to follow the directions perfectly, increasing the HWB time for my altitude, and I just wasn't sure that this jar was safe. I will boil it for the ten minutes because I want to reduce it a little anyway to compensate for the red wine I'll add at that point.

I occasionally make jams but grew up in a time when jams/preserves were not processed. I never make a big batch and they get used up quickly, I've never had a problem with mold or anything else with the jams.

Thank you all again.

Lee

Ok Lee, just check in with us after you've eaten it so we'll know you're ok.

LOL, Shaun. Now that's funny.

Lee, you've hit on the perfect solution. Just add a good glug of wine. Much more interesting than citric acid!

Carol

We're fine, everything was delicious. No off taste in the sauce, it tasted fresh and wonderful. I added about 1/2 cup of Shiraz to the sauce and gently boiled (rapidly simmered) it all for about twenty minutes to regain the thick consistency. Best of all, I learned another thing about cooking/canning.

Lee

Lee, I'm glad it was fine and that you lived to tell about it. (grin)

Canning really isn't as hard as it seems, or as dangerous. As for jam, I know people who still use paraffin, although I'm bad at that and it's messy. Although the government doesn't "approve" of jam that isn't processed, I wouldn't hesitate to eat it. Grandma switched to lids and rings because it was fast, easy and nearly foolproof.

The unprocessed stuff is still fine though, keep it in the refrigerator and if it gets moldy toss it. Unless you're making dozens of jars of jam, it probably doesn't matter that much anyway if you get a bad seal or two. I've been known to make a batch of jam and never even can it, just leave it in a container in the fridge for the kids to eat until it's gone.

Annie