Purple Cat Posted August 10, 2012 Share Posted August 10, 2012 I'm a canning newbie. As I started canning my second batch of tomato sauce, I realized that I had forgotten to "punch out" the air bubbles from my first batch. I followed Ball's recipe for tomato sauce: 1/2 tsp. salt + 1 TBSP. lemon juice per pint jar and processed for 35 minutes. The tomatoes and lemon juice appear to have separated some. As long as the lids have sealed, will the tomato sauce be safe or do I need to re-process it? Thank you! Quote Link to comment Share on other sites More sharing options...
Anne Rittenhouse Posted August 10, 2012 Share Posted August 10, 2012 You're fine. If the lids are sealed, you're good to go. As the sauce sits on your shelf over the year, it will settle out even more. Turn the jar a couple of times before you open it. Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted August 10, 2012 Share Posted August 10, 2012 You're fine. If the lids are sealed, you're good to go. As the sauce sits on your shelf over the year, it will settle out even more. Turn the jar a couple of times before you open it. :iagree: Enjoy your tomato sauce! Quote Link to comment Share on other sites More sharing options...
Live2Ride Posted August 10, 2012 Share Posted August 10, 2012 If they seal, don't worry...give them a shake before you use them and enjoy! Quote Link to comment Share on other sites More sharing options...
thenichols Posted August 10, 2012 Share Posted August 10, 2012 :iagree: Quote Link to comment Share on other sites More sharing options...
Purple Cat Posted August 11, 2012 Author Share Posted August 11, 2012 A huge thank you for taking the time to let a canning newbie benefit from your experience and wisdom! Love the HIVE!!!! Quote Link to comment Share on other sites More sharing options...
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