I have experience with jellies. This is my first time canning tomatoes. I made sauce with fresh grown ripe plum tomatoes, a little oil, onion, and herbs, plus a dash of Parmesan cheese. I simmered the sauce for 1 hour. I hot-packed 12 sterilized pint jars and did a 185 degree water bath for 15 min. They sealed well. I did this one week ago.
Then I heard I should have put in some lemon juice or citric acid. Can I open and reboil the sauce now adding the acid and hot pack into new sterile jars with new lids and water bath for an hour? What if I use a PH meter to check acid? They have been in a cool basement pantry.
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You can reprocess within 24 hours, so in your case the answer is no.
No. Having gotten sick from improperly canned items a long time ago, I do not recommend it as that is the way that bad things happen to previously good canned items.
Your sauce sounds like it is going to be lovely the way it is. As long as they all sealed, leave them as is and use them within the year.
Too much time has passed to do this. If you want to repocess any canned foods it has to be within the first 24 hours. I would say that your sauce is fine and that you don't really need the lemon juice in the sauce. I have canned tomato sauce in the past and never added lemon juice to this. I do add lemon juice to jelly that I can.
But did you do it with a water bath or pressure canner?
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