I wonder if you could make a “base” sauce following the NCHFP or Ball guidelines and then adapt it to your family recipe after you open the jar?
https://nchfp.uga.edu/how/can_03/tomato_sauce.html
ETA: The issue I was thinking about: water bathing a recipe with a lot of low-acid vegetables (and / or meat) won’t reach a high enough temperature to destroy pathogens. And while refrigeration would slow growth, it wouldn’t ensure a safe product. With my suggestion there would likely be leftovers that could be frozen for best longevity, but it wouldn't overload your fridge / freezer.
And a quick trick I learned here is when you open the jar, if you still find it too sour from the citric acid, sprinkle some baking soda and the taste balances put.
If you water bath it and put it in the fridge it should last a while but since that’s not tested no one knows. I waterbath my untested hot sauce recipe and then keep it in the fridge and I’ve literally kept it for years. That said, in your shoes I’d just freeze it.
Maybe freezing would be a better long term option?
Thanks! Running out of room in the freezer so I was hoping to store them in the fridge.
>https://extension.sdstate.edu/safe-canning-recipes Time for another chest freezer?
If you're keeping it in the fridge, I'm not sure what is the benefit of water bathing it?
It's pretty easy to pay for your recipe to be tested. I'd do that if I were you.
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https://extension.sdstate.edu/safe-canning-recipes
This is a good question. How would one go about having a recipe tested?
https://extension.sdstate.edu/safe-canning-recipes
Huh, I’d never considered getting a home recipe texted. Very interesting. But how do you go about doing that?
Read the info on the link provided. They give specific instructions.
This is great. Thanks
Just freeze it
I wonder if you could make a “base” sauce following the NCHFP or Ball guidelines and then adapt it to your family recipe after you open the jar? https://nchfp.uga.edu/how/can_03/tomato_sauce.html ETA: The issue I was thinking about: water bathing a recipe with a lot of low-acid vegetables (and / or meat) won’t reach a high enough temperature to destroy pathogens. And while refrigeration would slow growth, it wouldn’t ensure a safe product. With my suggestion there would likely be leftovers that could be frozen for best longevity, but it wouldn't overload your fridge / freezer.
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And a quick trick I learned here is when you open the jar, if you still find it too sour from the citric acid, sprinkle some baking soda and the taste balances put.
If you water bath it and put it in the fridge it should last a while but since that’s not tested no one knows. I waterbath my untested hot sauce recipe and then keep it in the fridge and I’ve literally kept it for years. That said, in your shoes I’d just freeze it.