Sherryarnold
Assistant Cook
I have been using the same marinara sauce recipe for the last few years. It calls for you to put 1 T of vinegar in a pint jar before adding the sauce and processing. Last week I was in a hurry to bottle some sauce before heading to the airport. I forgot the vinegar until after putting the sauce in so I put it on top. After processing I ran to the airport. After returning a week later, I noticed that my sauce was darker at the top. I'd like to assume that it's just the vinegar that's done that, but wanted to be sure, so I called the Utah State Extension Service. They told me that the new requirements for acid are 1 T of commercial lemon juice, not vinegar. So they can't say that my sauce is safe at all.
Can anyone tell me if the discoloration is from the vinegar being on top (vs on the bottom) and if it's safe to use? If it has less acid than it should, is it completely unusable or do I just need to use it up faster? (in which case I may need to shre with my neighbors asap).
Help!
Can anyone tell me if the discoloration is from the vinegar being on top (vs on the bottom) and if it's safe to use? If it has less acid than it should, is it completely unusable or do I just need to use it up faster? (in which case I may need to shre with my neighbors asap).
Help!