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Member Since October 28, 2009
30 years old

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Q:

How to fix slightly fermented tomato sauce

I am making a tomato salsa and left a 2 gallon pot on the stove last night to thicken before processing in a pressure canner. In ...
Submitted by Bill   2 months ago.
  • 2 answers
  • viewed 146 times
Last answer posted 2 months ago by Marko
Asked about " Food Tips on Tipnut"


Comment to Marko's answer

Thanks very much, Gary. I think that simmering the sauce for 2 days definitely helped, then the pressure canning process itself. Good lesson for me, though: now I know that the elements on the right ...
Submitted by Bill 2 months ago

Comment to Gary A. Cuccia's answer

Thanks very much, Gary ;-) From my Food Safe training at a bakery and from working in a lab for a few summers as a student, I was thinking that botulism would only become an issue once the sauce was ...
Submitted by Bill 2 months ago

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