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Old 09-12-2021, 07:20 AM   #1
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Canning safety

Started making some tomato sauce yesterday with the intention of cooking and a canning it all at one day.

Something came up, causing me to need to stop my process, and I wasn't able to reduce the sauce as far as I wanted.
I did my best to cool the sauce with the hope of coming back to finish it today but I'm concerned that cooling/reheating the sauce may pose some safety issues.

Is there anything I should be concerned about, or any things I can do to mitigate any potential safety hazards before canning this sauce?

Or should I just finish it and freeze it...?

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Old 09-12-2021, 09:14 AM   #2
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I don't know what the official answer is.......if you cooled it and put it in the refrigerator overnight, then I'd just be sure it comes back to a boil. Since you are reducing it, you'll be bringing it back to a boil before canning.
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Old 09-12-2021, 10:33 AM   #3
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I agree with blissful. As long as you refrigerated it overnight and bring it to a boil before reducing it, it will be fine.
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Old 09-12-2021, 11:26 AM   #4
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Thanks. I was worried because I think it took longer to cool that I would have liked. I also agree that it's going to boil for a couple more hours, so anything problematic will be killed
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Old 09-12-2021, 09:58 PM   #5
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As long as it was put in the fridge, no problem.
I guess I´ve canned over half a million products in my life ( mostly jams, jellies, chutneys, pickles,salsas, etc) and I never had a problem.
You´ll be fine.
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