Newbie here, its my very first canning experience (thanks for everyone who advised me on my previous post).
I prepared and canned some marinara sauce and I canned cooked tomatoes. I remember reading that the canned stuff shouldn't have air pockets' so is the marinara safe to eat. It's been resting overnight, ans i want to know if I can keep them outside or need to pop them in the fridge. Same question for the tomatoes.
by dick_nrake
7 Comments
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Did you follow a tested recipe? If you didn’t, this is not safe and should be refrigerated or frozen. I suspect you didn’t follow a tested recipe because you list olive oil as an ingredient.
You cannot can foods at will, regardless of method (water bath/steam or pressure).
You MUST follow a TESTED RECIPE and can that recipe WITH THE METHOD described in the recipe.
Edit:
2 days ago you asked about your tomatoes and got good advice. Why are you asking again? From what I can see, you didn’t follow appropriate protocol.
If you don’t follow a tested recipe and don’t follow the appropriate method correctly, including adjusting for altitude (if needed), the food isn’t safe.
That’s…a lot of air. I wouldn’t call those ‘small’ air pockets.
This screams danger to me, please refrigerate. It’s not worth the risk.
Holy moley, those aren’t “small” pockets of air. That is the most air I’ve ever seen in tomato sauce. It looks like it wasn’t debubbled at all? Also there is a huge amount of headspace. And did you use a safe recipe?
Personally, I’d do one of three things. If it’s a tested, safe recipe from a trusted source, I’d pour it all back into the pot, get it hot, wash the jars, get new lids, and I’d reprocess the sauce using proper canning techniques this time OR I would put it into the fridge OR I would put it into freezer safe containers (those jars aren’t) and freeze it.
The crushed tomatoes look fine.
How long ago did it come out of the canner? Some air pockets are fine. Looks a little thick. If it was boiling hot and liquidy came out of the canner has it cooled it traps some small air pockets?
Now if your headspace wasn’t right I would we process it or use that one first?
I’m a little more concerned about the bubbles than the air itself – I’ve never had a tomato sauce bubble like that when it’s cooled.
That said, I don’t like any part of this – from the recipe to the looks of hte first jar – freeze or refrigerate them ALL.
More concerned about those lid choices