How Do I Make It Safe?
Earlier tonight I posted something about wanting to mail my boyfriend homemade marinara sauce, but I didn't know if it would be safe to send it. The general consensus seems to be that it would be an alright idea, but I have to make sure it's canned properly.
I'm going to eventually do my research online, but can anyone give me a quick crash course as to the best, safest way to can marinara sauce that's not going to be refrigerated on its journey from California to Alabama?
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12 Comments:
Here is a tutorial for canning high acid foods like tomatoes and tomato sauce.
The rest of the site has how-to articles and more videos and tips.
http://www.freshpreserving.com/pages/step_by_step_high_acid_foods/34.php
sadiepix at 2:07AM on 08/16/08
To be all certain buy a pressure canner and you will assured.
http://www.amazon.com/Presto-01755-Pressure-Canner-Quart/dp/B000QJJ9NY/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1218870400&sr=8-2
I never can just the tomatoes. I make my sauce and freeze it. But I have canned it with a pressure canner. If it is for someone you care about it is worth the task.
JerzeeTomato at 3:08AM on 08/16/08
Jerz - I've been doing the BW method of canning for years. Is pressure canning that much bigger a chore? Is pressure canning safe for just about any fruit, veg, sauce or jam??
TIA :D
therealchiffonade at 7:48AM on 08/16/08
I worked in the post office for a short time. One day a "regular" told me to take a package to this house, ring the doorbell and run like hell. I asked him why and he said the Christmas oranges from Florida or California (I forget which state was involved) were a little late. It was April. That was the difference between the p.o. and UPS. UPS would simply call, apologize, pay a refund and the people would be at least somewhat satisfied. The p.o. required the package be delivered, the customer would then be angry as hell, more angry as he or she tries and tries and tries to contact someone at the post office (the postmasters are always on the phone talking to their wifes, friends, golf partners etc.) The customer is then told the sender must fill out a report, wait 30 days and then the check will be cut for the damages.....and people want these idiots to run our health care. I would recommend fed ex.
PeteV at 8:06AM on 08/16/08
Here's a quick reply with some guidance, but check out the resources at the bottom.
To safely can food using the Water Bath Method, the food must have a PH level of at least 4.6. e.g. Pickles of any kind can be made & preserved using this method, as long as the brine is strong enough to acidify the food to 4.6. You also need to make sure that vinegars are at least 5% acid & that the ratios given in the recipe are followed exactly.
Personally....other than pickling & some high acid fruits, where I know the acidity is high enough, I pressure can everything....even tomatoes.
Here's why: When it comes to my tomatoes & sauces, each batch is slightly different....sometimes it comes down to what's available at the farmers market. The ratio of garlic:onion:peppers:tomoatoes are going to vary.
The #1 rule of home preservation is to err on the side of caution. If you are not following an established & tested recipe EXACTLY, you are asking for trouble. While there probably isn't much in your particular Marinara sauce recipe to throw the acidity off, I'd still err on the side of caution and pressure can it.
A comment about preservation: Salt & Sugar are NOT preservatives...like alum, aspirin & canning additives sold in supermarkets, they enhance the color & texture...e.g. alum can help keep dill pickles crisp. But none of these will prevent spoilage.
Here are some great resources:
National Center for Home Food Preservation, the link below is to their specific guidelines for "spaghetti sauce without meat"
http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html
They also publish this guide....which I recommend to anyone wanting to begin canning:
http://www.uga.edu/nchfp/publications/usda/utah_can_guide_01.pdf
Pickyourown.org is also a good resource for both canning & finding local pick your own farms:
http://www.pickyourown.org/allaboutcanning.htm
Also, many state Ag Extension Agencies have information on food preservation, one of my favorites is our local Univ. of MN site:
http://www.extension.umn.edu/distribution/nutrition/DJ0516.html
One last comment....the pressure cooker suggested by Jerzeetomato is a great value. Last month my mom found the 23 qt model for 69.99 at a local fleet farm supply company. I was compelled to treat myself and I upgraded. I couldn't be happier with it...the capacity is enough to do 20 pint jars at a time! =)
Having said all of that....if you are not looking to get into pressure canning long term, you might also consider shipping your sauce packed in dry ice. I have sent foods that can be frozen, but not canned as a gift for my far away friends. I vacuum sealed the food, froze it solid, then wrapped it in brand new kitchen towels which were part of the gift.
For like 5.00 I was able to get enough dry ice to pack the food between layers of dry ice & encapsulate in packing peanuts.
It arrived completely frozen....but....I used the 2 day expedited service....the cost trade off of the weight of jars (not to mention getting the canning setup) might be enough that it's actually cheaper.
Good Luck!
2qrs at 12:08PM on 08/16/08
I am wishing for the "edit function" on posts right now!
When I said PH level of at least 4.6, I didn't qualify that....
For safe WB canning, it should have a PH level of 4.6 or LOWER!
And with tomatoes, while considered high acid, variety and when they are harvested can effect the PH level. This is why many recipes direct you to add lemon juice, vinegar or citric acid to raise it to the appropriate acidity.
2qrs at 12:28PM on 08/16/08
Would you have to can? Why not freeze gravy/sauce in zip locks and buy some dry ice and ship o/n?
Nonny at 12:42PM on 08/16/08
Freezing makes the most sense to me. That way, if it arrives frozen, the person on the other end knows that it's safe. If it's thawed but cold, they can decide whether to take the risk or not. If it's warm, they can toss it.
I've had a couple of run-ins with improperly home-canned foods that people have given me (or that I've been served. ugh) and all I've got to say is that if you aren't going to do it right, don't do it.
dbcurrie at 1:57PM on 08/16/08
It can never be a 100% but here are some tips you can use:
Keep it protected (preferably wrapped).
Ship according to the calendar.
Make sure that the container is not contaminated with other previous jams/jellies and is perfectly clean.
p.s. This post was sarcastic, just so you know, I've never canned anything acidic in my life.
browntown at 1:57AM on 08/17/08
Canning with a pressure canner is the best way to do it for long term. I would not waterbath anything for shipping. Just my opinion. Is it a pain well the first time you do it will be a pain, as you get better maybe not so much.
JerzeeTomato at 4:56AM on 08/17/08
Holy Cow!
cucinacecilia at 11:53PM on 08/18/08
And I haven't canned a cow, but I have canned a deer!
cucinacecilia at 11:54PM on 08/18/08