Hello,
I make my own homemade puttanesca sauce, it contains olives and capers
as well lots of tomatoes. I also add some lemon juice to increase the
acidity. Does anybody know if this recipe is safe?

cm25 wrote:
> Hello,
> I make my own homemade puttanesca sauce, it contains olives and capers
> as well lots of tomatoes. I also add some lemon juice to increase the
> acidity. Does anybody know if this recipe is safe?



I would freeze it in rigid plastic containers or zip-lock bags.

gloria p

On Fri, 10 Sep 2010 18:32:58 -0700 (PDT), cm25 > wrote:

>Hello,
>I make my own homemade puttanesca sauce, it contains olives and capers
>as well lots of tomatoes. I also add some lemon juice to increase the
>acidity. Does anybody know if this recipe is safe?

In general, find out how to can _each_ ingredient, and process the recipe for the longest
time and highest temperature/pressure you find.
-
http://www.foodnetwork.com/recipes/e...ipe/index.html
( http://tinyurl.com/l94p7s )
Hmm, lessee. I'd feel quite iffy ('cause of the anchovies) about treating that like canned
tomatoes if I pickled the onions, garlic and olives with the pepper flakes and basil, hmm
maybe some dill... But that would never make it to the sauce.
-
http://www.uga.edu/nchfp/how/can_03/...auce_meat.html is what I'd suggest
_IF_ the recipes seem essentially the same, after all, it does call for mushrooms, which
are very low acid at 6.2pH*
-->Note about olives here. It looks safe to replace mushrooms with green* olives, but not
with ripe ones.

SDT
Ohio, USA
*According to this URL, that is green olive doable, and beats me for ripe ones.
http://www.fda.gov/Food/FoodSafety/F.../ucm122561.htm
( http://tinyurl.com/2dlakrh )