Flippity_01
Assistant Cook
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...?
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...?