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?