How to fix slightly fermented tomato sauce

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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 ...

Posted by Bill 2 months ago Asked about " Food Tips on Tipnut"

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Marko

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Good advice Gary...but, as any good chef will tell you, and this would apply to basically every type of prepared food, any time span, especially an acidic sauce, should always be kept hot or cold. Never left at roon temp. after ten to 12 hrs. Enzymes in the ingredients will start to break down, causing anything from simple bacteria, up to and including, Trichinosis and/or Botulism, etc. It sounds like to me, that your sauce did not remain in the TDZ (Temperature Danger Zone) for that long of a time. Still, I would bring the sauce back up to an internal temp. of 165-F to 212-F, which should kill most of the bacteria that could cause food-borne illnesses. SAFE & HAPPY COOKING !!! -Marko

Posted 2 months ago

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Bill (thinks this answer is Helpful)

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 hand side of our stove maintain slightly higher temperatures than the left! (the original problem came from moving the pot of sauce to the left, instead of staying in its regular location.)

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