Can fresh basil cause tomato sauce spoilage?
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil cause fermentation to continue? Should the basil have been cooked into the sauce before bottling?
Best Answer
Yes. The cooking sterilizes the sauce, but adding uncooked basil afterwards has contaminated the sauce again with germs.
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Can I put fresh basil in spaghetti sauce?
Add the fresh basil either chopped or as the whole stalk. It is a matter of personal preference. If you like marinara sauce with flecks of basil, add it thinly sliced. If you like just the taste of basil without the leaves, pull out the stalk before serving.When should I add basil to my sauce?
Add basil at the beginning of a long simmer and by the time you serve your dish, you'll only taste a shadow of what it once was. That's why it's best to add the basil only in the last minute or so of cooking.Does homemade tomato sauce go bad?
Generally, homemade tomato sauce will last for three to five days; however, as long as it doesn't contain cream or cheese, you can easily freeze it in airtight quart containers. "You can freeze any unused sauce in an airtight container, using within six months for the best quality experience," says Birmingham.Why did my tomato sauce fermented?
Because tomatoes are a little sugary, fermenting for too long will cause the mixture to turn into alcohol. 3. Place the weight, lid, and airlock filled half with water and transfer to a cool, dark place. 4.How Tomato Sauce Is Made In Italy | Regional Eats
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Answer 2
Dry herbs and spices in canning are generally safe to play around with and change up. FRESH herbs on the other hand are not. Fresh herbs are considered low acid ingredients and will affect the acid level in whatever is being canned.
Without knowing more about how you canned the sauce, no one can say if it was or was-not ONLY the fault of the fresh herbs. They certainly played a part, however there could have also been other factors at play. Some of these may have been:
- Poor acid levels (did you acidify correctly?)
- Improper processing time or method
- Improper headspace in the jars
- A recipe that was not suitable/safe for canning
The acidification and/or recipe used and the possibility of improper processing are generally the main culprits when an entire batch goes off.
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