Ok, I know that Botulism is a common concern on here and I know that with searching I can get basic answers but I wanted to lay out my specific situation and see if there's any hope at all of saving the sauce I've just made. Here it goes, please be merciful with my rookie mistake.
So I didn't follow an approved recipe when I made and therefore canned spaghetti sauce this past Saturday night (8/22) and I just want to know if there's any hope at all of salvaging the absolutely delicious sauce that I made. I was unaware until today that Botulism was such a risk with preparing canned foods and for that I'm kicking myself in the ass a bit for not doing more extensive research beforehand but this is basically what I did:
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Boiled tomatoes until skin cracked so that I could remove it. Not sure of the actual time used to reach this point but I’m sure it was around 5 mins and definitely under 10.
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Pureed tomatoes and then mixed them with tomato paste/basil/salt in two separate pots (about 3 quarts worth each).
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Simmered pots for two hours (bubbling not boiling). Stirred every 15 to 20 minutes.
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Added 2 tbsp red wine vinegar to each pot (therein lies my mistake of not adding enough vinegar based off of what trusted recipes recommend), sugar and more salt to taste.
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Poured into oven heated jars and submerged into a boiling water bath above 180 degrees for 15 minutes (again another mistake as I feel this was not enough time based on research).
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Left to sit out overnight and transferred to a dark closet.
I guess what my question is right now is, is there a safe way to consume this product? Can I transfer it to the refrigerator and attempt to eat it within two weeks and still be safe? Or is it too late? I plan in the future to make sure to follow approved recipes ONLY for sure.
To be clear, no sauce has been consumed since canned besides the residual leftover in the pot after filling 6 quarts.
I feel like an idiot for not researching but I’m just thankful that no one has eaten any since that night and we didn’t make a shit ton of jars.
Submitted August 24, 2015 at 10:04PM by Soot7990 http://ift.tt/1I8PQPQ Canning
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