Philadelphia Nesties
larrysdarling
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
So I made and canned spaghetti sauce last night.
And now I'm going to go home and throw it out. I'm so disappointed.
I should have done some research on how to do this beforehand instead of just speaking to my relatives who are crazy canners.
Apparently a boiling water bath isn't good enough to kill all bacteria and preserve sauce with meat (my sauce is pork based.) The internets told me today that is a terrible idea, even though my aunt told me it would be ok. I need a pressure boiler.
And I left the cans, well jars, sitting out on the counter all night/day so I basically have to trash 4 beautiful quarts of once perfect sauce.
Head.desk.
Re: So I made and canned spaghetti sauce last night.
Oh no! So sorry! I loved your spaghetti sauce idea. I love that you could DYI and I know that took you quite some time. Blah. That really sucks. I'm super bummed for you.
ETA: Someone around here was really good at canning. Was that OOOdsie? or maybe Amerbutt? I feel like it was maybe OOOdsie.
I know. I was totally excited.
I was going to give it to my boss and FIL as a gift. I think I'm going to remake the batch and put it in my pretty ball jars and give it frozen. I've done this in the past and it's been a hit.
Nov, I could totally do that.
Except I left the sauce out overnight on the counter, against my better instincts. It's still sitting out at room temp and it's got big chunks of pork in it.
Honestly, it's close but it's worse dumping the spaghetti sauce. Reasons: 1. BM is free and mindless to make. 2. Pork tenderloin is not free and I can't make it from my boobs!
What a bummer! BTW, Don't freeze jars...they will crack and you'll have a mess in your freezer.
I was reading that you can freeze ball jars if you leave enough headroom (like an inch) for expansion?
Yes, you definitely need to leave adequate space at the top. I think the space needed may vary, depending upon the contents of the jars (the higher the water content, the greater the space needed). I'd double check the Ball website about their freeze-ability. They may have a special line of jars just for freezing. Good luck.
I'll check it out. Thanks so much.