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pasta sauce

Posted by on Sep. 9, 2010 at 5:04 PM
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I wanted to make spaghetti for dinner, but I discovered that our ONE can of home canned spaghetti sauce has a whole bunch of bubbles in it. Is it still ok to eat? Why are we supposed to get all the bubbles out anyways? And is it possible those bubbles could have appeared when we moved last month, and its still perfectly safe?

We still have some store-bought stuff, but it gives me heartburn and the home canned stuff does not. So obviously I'd MUCH prefer to just eat the home canned stuff.

Or shoudl I just do it safe period and start a new batch of sauce to can?

by on Sep. 9, 2010 at 5:04 PM
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michiganmom116
by on Sep. 9, 2010 at 5:17 PM

Is the seal still tight?  Open it and smell it; does it smell okay?

eeyore530
by New Member on Sep. 9, 2010 at 5:44 PM


Quoting michiganmom116:

Is the seal still tight?  Open it and smell it; does it smell okay?

Seal is perfect, I looked this weekend and its on tight. So if it smells fine, it should be fine? Thats usually the rule I follow. Why are you supposed to get all the air bubbles out?

michiganmom116
by on Sep. 9, 2010 at 5:48 PM


Quoting eeyore530:


Quoting michiganmom116:

Is the seal still tight?  Open it and smell it; does it smell okay?

Seal is perfect, I looked this weekend and its on tight. So if it smells fine, it should be fine? Thats usually the rule I follow. Why are you supposed to get all the air bubbles out?

(I copied & pasted from another site)

The reason we remove air bubbles from jars before canning is that if there's too much air in the jar, it can interfere with the jar's ability to drive out the extra air in the top and develop a good seal. Additionally, too much air space and much of the canned product finds itself sticking out of the brine/syrup/canning liquid, which can lead to discoloration and the development of off-flavors (this is the worst-case scenario though, and typically only happens if you wait a long time to use that item).

However, sometimes it's impossible to remove all the air bubbles. The goal is to do your very best at bubbling each jar before wiping the rim and putting the lid on. If you've still done your best at bubbling your jar and you find that you've still got some air bubbles, don't beat yourself up. It happens.

As long as your jar sealed, you are okay. I find that the best way to check your seal is to remove the ring and elevate the jar holding onto the lid. A good seal means that it will hold fast.

eeyore530
by New Member on Sep. 9, 2010 at 5:55 PM

Thanks, Rhonda! I appreciate it :)

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