Open Jar of Spaghetti Sauce - How Long in Refrigerator?
suzieque
15 years ago
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suzieque
15 years agominnie_tx
15 years agoRelated Discussions
canning tomatoes & spaghetti sauce, using a solar cooker
Comments (14)Perhaps I should just let this thread die, but I always concerned about how people assess the information they find on the internet. desertmarcy, I am curious as to why you believe that Dr. Metcalf is a "qualified" individual? Because he is a professor of microbiology? I can assure you, that is NOT sufficient qualification. And the reason I can assure you of that is that I am also a professor of microbiology and I certainly do NOT know as much about food safety as many of the contributors to this forum, including Linda Lou and Carol. There are many areas of microbiology, food safety is a very specialized field. I was curious, so I went to the Cal State Sacramento web page and looked up Dr. Metcalf. His page describes his research with solar cooking. Wondering where he received his degree and what his previous research has been, I attempted to view his curriculum vitae - it was an inactive link. I then did a literature search to see if he has published his findings. He has only one peer reviewed publication on solar water purification and that was from 1999 - considered quite a long time ago in scientific research. On his web page, he states that most of the world believes that water must be boiled for 20 minutes to be safe, but that it can be pasteurized by heating to 65C (149°F). There is an important point here and that is the word pasteurization. It is very different than sterilization. Pasteurization only removes some of the microbes that are present, those that are thought to be most likely to cause illness. It certainly will not remove all microbes. His research appears to be mostly directed toward finding ways that people in developing countries can make their food safer. It is probably a powerful tool in those situations, people don't have money or resources to cook and prepare food the way we do here. Being able to pasteurize water is a huge accomplishment in those situations. However, appying those principles in countries that do have the ability to prepare food with more care seems unwise in my opinion. It is a proven fact that water must be boiled for 20 minutes to inactivate bacterial endospores, including those of Clostridium botulinum which causes botulism. The USDA has carried out extensive studies to determine safe methods for home canning of foods. While they may err on the side of excessive safety (I'm not saying they do, only that they may), they have used scientific experiments to support their findings. I understand the concern for diminishing energy resources, but compromising the safety of one's food seems a very high risk to take in order to conserve. This is, of course, only my opinion and, as stated above everyone has to decide what level of risk is acceptable. I did however wish to point out that one must evaluate information from the internet very carefully and know what the qualifications are of the person providing the information. Perhaps you know more about Dr. Metcalf than I could find. Sorry this is so long....See Moreadding green peppers and onions to spaghetti sauce
Comments (38)That's the problem we often encounter - like the one from food.com it is just someone's personal recipe and from someone who has no food safety training at all. There are hundreds of such recipes published out there that have never been tested and yet someone claims they are fine to can just because they made it and it didn't kill anyone. Actual approved and tested canning recipes come from only a few legit sources. So when you choose to use such recipes you have to be willing to take the risks OR you first evaluate it against the current safety guidelines and adjust it accordingly. Salsa is a good example of a very borderline food and is subject to many restrictions. It sounds as if it should only be pressure canned but the 1 cup + of vinegar (or bottled lemon juice) in most recipes gives us a bit of wiggle room and still be safe doing BWB canning. But when in doubt or with any insufficiently acidified borderline recipes you either pressure can or freeze them only. So make your sauce and freeze it. Dave...See MorePressure Canning Spaghetti Sauce Recipe
Comments (10)While I'm not making any 'guarantees' about the safety of this recipe, here's my own family pressure canned 'basic' spaghetti sauce recipe, which hasn't killed anybody yet ... Using enough tomatoes to nearly fill an 18 quart stock pot ... 3/4ths San Marzano / Roma or other sauce tomatoes 1/4th Beefsteak / Better Boy or other juice tomatoes Wash and hull tomatoes, cut out bad spots, grind up tomatoes ( skins and all ) in a 'meat grinder' add 1 tbsp sugar, oregano, marjoram, basil, red pepper flakes to taste. add 2 cans tomato paste for additional thickness simmer with lid off for about 6 hours, stirring every 30 minutes. This is a judgement call based on specific tomatoes used, and can run anywhere between 4 and 8 hours. When cooked down to desired 'thickness', start transferring to sterilized 1 pint canning jars. Add 1/2 teaspoon kosher salt to each 1 pint canning jar as you fill Can for 25 minutes at 10 psi At the time of opening a canning jar and serving, then and only then do I add sauteed chopped peppers, sauteed mushrooms, or any other 'wet' ingredients !!! The cooked down tomatoes by themselves may be near the 'borderline' of safely low pH ... therefore I don't add anything except 'dry' spices to the basic sauce I am canning. I also individually add the 1/2 teaspooon per pint of canning salt to make sure that there is sufficient salt concentration in each and every jar to 'discourage' bacteria growth....See MoreTomatoes for spaghetti sauce?
Comments (54)Plan for making spaghetti sauce. Procrastinate until every square inch of counter space is filled. At the first fruit fly in the kitchen, go back out to the garden and get every tomato that is even close to ripe (of course this means two or three days of tomato withdrawl after sauce day). Blanch tomatoes, slip off the peels, cut in half and squeeze out seeds. Throw in blender and puree. Dump in the largest pot known to man and boil down for an hour or three. Reserve about one sixth of the tomatoes to be sliced/crushed and added for the last half hour at which time you will also add seasoning--for me onions sauteed in olive oil, garlic, salt, pepper, oregano & sweet basil. If there's any left after feeding your four (and soon to be five) kids, freeze in large ziplock freezer bags. That is all. Oh, italian sausage or homemade meatballs are nice, but I wouldn't add these to the portion I'm freezing. You can call this Dude Rubble's 18 variety spaghetti sauce scramble...See Moresusanjf_gw
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