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spaghetti sauce (or soup) in semi-preserved without autoclave

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If you have no autoclave, you can still awfully extend conservation your products as soups or spaghetti sauces by heat treatment of jars in boiling water.

To keep your spaghetti sauce longer without freezing, and without autoclaving, you can make semi-preserved and kept in the refrigerator or in a basement at 13 ° C at all times. You can

potting your product, spend a spatula inside the jars, to avoid air bubbles, leaving 1 / 4 inch (6 mm) below the neck, then sterilize them with boiling water as for pickles.

instructions here.

In pif sterilization of semi-canned are following formats jars below.

• 250 ml for 20 minutes
• 500 ml for 30 minutes.
• 1 liter for 40 minutes.

cools, your product will vacuum your jars and all micro organisms are eliminated. Spores of microorganisms potentially dangerous will not hatch below 13 ° C, and other spoilage microorganisms will grow much more slowly.

Depending on the acidity of the product, you could keep more than 2 months in a cellar and more than 6 months in the refrigerator. My parents keep their spaghetti sauce over 6 months in their wine cellar at 12 ° C. The product will be more acidic, it will keep better. You can do the same with soups, stews, pies, greaves, baked beans, chicken in sauce, etc..

Quality control is in the eye and smell. If this is not good, it seems, in general the seal to let go or you smell sour (or worse), but no risk of botulism .

Home>> Semi-preserved >> sauces and condiments