I followed this recipe to make marinara
https://www.daringgourmet.com/best-marinara-sauce-for-canning/
I forgot to put the lemon juice into the mason jars. Do I have to toss it all? I just processed it all 2 days ago.
by MurAmCon
I followed this recipe to make marinara
https://www.daringgourmet.com/best-marinara-sauce-for-canning/
I forgot to put the lemon juice into the mason jars. Do I have to toss it all? I just processed it all 2 days ago.
by MurAmCon
4 Comments
Yes. The lack of lemon juice means the acidity wasn’t high enough for a safe water bath.
You used an untested recipe and it’s been left out for two days. Decide whether you want to take that risk. It’s unlikely that botulism can develop in that amount of time but there are other bacteria. Tomatoes are acidic by nature but the additional lemon juice ensures that the C. botulinum spores will not germinate when using a tested recipe and process.
https://www.clemson.edu/extension/food/canning/canning-tips/32acidifying-pressure-canned-tomatoes.html#:~:text=Citric%20acid%2C%20bottled%20lemon%20juice,the%20jars%20are%20processed%20properly.
I’d pour it into freezer containers and freeze them.
Could you pressure can them and then be ok?