How to determine if canning is safe?
How can I tell if it is safe to can a particular homemade sauce? Is it just a function of pH and technique (pressure vs boiling water) or are there any other factors in play?
Specifically, I would like to can a tomato sauce that I use as a base for pasta dishes. I do not have an exact recipe but it's basically:
- cook down loads of tomatoes until there's very little liquid left
- whisk olive oil in to tomatoes
- saute some garlic, anchovies, and red pepper flake
- stir in to tomatoes
The tomatoes are obviously acidic, and I assume this intensifies as they cook down. Does adding the olive oil, garlic, or fish create issues though?
Best Answer
In regards to your particular tomato sauce. I don't think its acidic enough (a pH of 4.6 that is), and according to this page - the answer is no. Even when canning fresh tomatoes or other tomato sauces you need to add some lemon juice. Now you could try lowering the ph, but it would drastically change your recipe probably - whether or not you want to do this is up to you.
If you have a pressure canner, you likely can do it.
Generally, yes - it is a function of temperature and acidity. You need to either sterilize the food through temperature, or create an environment in which the bacteria won't grow - normally a higher acidity. Pressure canners work by sterilizing, so recipes that are low in acid can still be canned.
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Quick Answer about "How to determine if canning is safe?"
The only way to keep it safe is to follow a tested recipe for the acidity and ratio of non-acidic ingredients to acidic ingredients. You can never alter the acidic to non-acidic ratio.What is unsafe canning?
Some examples of unsafe canning practices include open-kettle, dry canning, oven and dishwasher processing, and using pressure saucepans/cookers instead of canners. The open-kettle method involves cooking food for many hours on the stove, then placing food in jars and storing them without any further processing.What foods are not safe for canning?
Pasta, rice, or noodles should not be added to canned products. The starch interferes with heat transfer to the center of the jar. Instead can a product such as spaghetti sauce or chicken broth and add the pasta or noodles when you are ready to serve the food.How do you tell if canned meat is spoiled?
Sight is usually the best way to tell if your spam and other canned meats have gone bad. If the top of the can is rounded and dome shaped instead of flat across, the meat has most likely gone bad and the can should be tossed.Is canning at home safe?
Canning your own fruits and vegetables at home can be very enjoyable and has many benefits. But it can also bring an increased risk for foodborne illness. Although it's a rare occurrence, botulism is generally associated with improper home canning, but may still be found in some consumer food products.Canning Safety | Home Canning Rules You MUST Follow to Stay Safe
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Answer 2
Most preserved tomato sauce recipes have apple in them, not just as for flavour, but for increased acid level
If adding oil to a sauce for preservation, make sure it is well emulsified, either before adding to the sauce with a carrier acid (e.g. lemon juice), or in in sauce (not so easy). This ensures you do not have low acid separation of some of the contents
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