One of my blogging friends sent me a little email tip this morning about canning and cornstarch….
If you have already read my post called
Home-Canned Spaghetti Sauce
and are planning to make it…please make note.
THE SAUCE IS ONLY SAFE FROM BOTULISM WHEN FROZEN.
Last year when MyHandsomeHusband and I made the sauce, we didn’t add any cornstarch. This year we thought it would help to thicken the sauce up a bit.
I spoke with a Nutritionist from the
USU Extension Office this afternoon.
She said that cornstarch makes any kind of tomato product unsafe to be processed in a Water Bath, or a Pressure Cooker.
So, there you have it.
Please don’t bottle this sauce.
Botalism is actually fatal!
Aren’t you glad you came by to read a recipe full of poison?
Just the cozy, heart warming kind of thing you
want to read on a Monday, isn’t it.
And now I’m signing off…..
I need to get all 33 jars of spaghetti sauce
I made last Saturday into the freezer.
So sorry for the error, my friends.
Pass the chocolate.