How to fix slightly fermented tomato sauce

Bill — Wed, 28 Oct 2009 17:20:45 GMT

I am making a tomato salsa and left a 2 gallon pot on the stove last night to thicken before processing in a pressure canner. In the morning it smelled a bit fermented; I think the temperature was too low. The taste is fine and it's simmering properly again now. Can I still process this sauce safely?

RE: How to fix slightly fermented tomato sauce

Gary A. Cuccia — Fri, 30 Oct 2009 16:28:35 GMT

If there are no bubbles riasing from it, then it is alright to use. Try adding a little sugar to it and it will take out the tartness taste.Bye the way, I am a retired Executive Chef. Hope this helps and good luck. Gary

RE: How to fix slightly fermented tomato sauce

Marko — Sun, 01 Nov 2009 01:48:00 GMT

Good advice Gary...but, as any good chef will tell you, and this would apply to basically every type of prepared food, any time span, especially an acidic sauce, should always be kept hot or cold. Never left at roon temp. after ten to 12 hrs. Enzymes in the ingredients will start to break down, causing anything from simple bacteria, up to and including, Trichinosis and/or Botulism, etc. It sounds like to me, that your sauce did not remain in the TDZ (Temperature Danger Zone) for that long of a time. Still, I would bring the sauce back up to an internal temp. of 165-F to 212-F, which should kill most of the bacteria that could cause food-borne illnesses. SAFE & HAPPY COOKING !!! -Marko