Well there are many recipes found online that range from minor safety issues to downright lethal ones. Which is why when canning it is important to only use recipes from approved sources. Yes, the guidelines for canning tomato sauce recommends the addition of added acid - even when pressure canning - since tomatoes are a borderline low-acid food. Does that mean everyone does it? Unfortunately, no. But in your case the added wine probably covered that issue for you. The oil issue will depend on how much you added, how long you processed, and the other ingredients. Can you provide us a link to your recipe? There are only a very few tested and approved recipes that allow oil since it has the effect of insulating bacteria and preventing the heat processing from killing them. So 'technically' you should toss the sauce and that is what I would recommend based on the info so far. But most folks probably wouldn't so ultimately the choice is yours. If you decide to keep it then I would freeze it and then make sure it is well cooked - boiled for 10 mins. - prior to eating. If you plan to do more canning please invest $6 in the Ball Blue Book for Home Canning and explore NCHFP for approved recipes. Dave Here is a link that might be useful: NCHFP - Canning Tomato Sauce

The issue with the oil Bart is that it insulates any bacteria in the food, bonds with the surface molecules to insulate the bacteria or fungus from the heat penetration. It takes higher heat for a longer time to penetrate oil coated bacteria and fungus. There are a couple of tested and approved canning recipes that include some small amounts of oil but they are with more acidic food than peppers. If you cut the water or better yet upped the vinegar to 4 cups then the recipe would meet the minimum requirements for safe storage. So this sauce, if not canned and just kept in the fridge (and with more vinegar) would be ok but canned in a vacuum jar (an anaerobic environment) wouldn't be considered potentially unsafe and there would be no way to insure all the bacteria/fungus had been killed so toxins could develop. And with such a weak vinegar solution you would also lose some of the acid protection even if stored in the fridge. In anything less than a 1:1 ratio of vinegar to water listeria can grow within 3 weeks even in the fridge. The recipe has another potential issue or 2 in that it is 1) pureed low-acid vegetables which normally require pressure canning and 2) isn't bottled hot. It is allowed to sit at room temp till cooled allowing for further air contamination and bacterial growth. So to use this recipe and make it as safe as possible I'd recommend reduce the oil in half, then blot and drain the sauted vegetables well. Add them back to 2-4 cups of water and cook for 20 mins. Cool, covered, just until cool enough to puree and add 2-4 cups (duplicate the measurement used for water to get desired consistency) of vinegar to the puree. Then reheat the pureed vegetable and vinegar mixture to just below boiling. Then jar in sterilized jar and store in the fridge for up to 3 months. Do not can it. Would that work for you? Dave

Shambo, I'm so glad you both enjoyed the peanut sauce. For some reason GW won't allow me to stay logged on & I have to relog for every post. So...I've not been posting much 'cause it's a PITA. :) I sure wish we could fix that sauce for dinner tonight. We are still in the recovery process with our house after Sandy and there won't be any cooking for several more weeks I'm guessing. This would NOT be my preferred method for redecorating! :) /tricia

Same here - never tried. But I would honestly be surprised if they would work just because of patent infringement issues. I fear you'd find just a couple of mm difference the maker includes to prevent interchanging would create some serious leaking issues. However if the inside diameter, the rubber gasket and the lock screw are identical then I don't see why they wouldn't. I'd make sure suppose you could return them if necessary. Dave