Good job

@daveosland3199

7 жыл бұрын

Grazie!

Beautiful video, but are you not concerned about the acidity level of the tomatoes? Do you not add lemon juice or citric acid to the jars or sauce for safe preservation? Just curious because I've always added one or the other.

@daveosland3199

6 жыл бұрын

Good question! After cooking down for about 3 hrs, boiling the jars prior to filling and then 45 minutes in a boiling bath, any remnants of bacteria or otherwise are gone. I've never had any issues in the 20 yrs or so we've been canning. Your adding citric acid is a valid point! Dave

@jessicapearson9479

2 жыл бұрын

That is false Dave. There are bacteria that can withstand those temperatures. The citric acid helps to 1) prevent the food from rotting (which it can still do contrary to what most people think) and it is to preserve the food from the remaining bacteria that can and does survive the canning and cooking process. Oh, and the "Well, I have never had a problem with it before." Mentality is what gets people killed by food poisoning. All, because people like you do not teach the safe way to can and preserve food.

@jessicapearson9479

2 жыл бұрын

And yes, I am aware that I am responding 3 years later but I do not want people to see your false comment and follow your line of thinking as it will cause harm.