Oven Processing Spaghetti Sauce

The Method you are describing is oven processing. Doing it this way, there is a chance you will get a seal on your jars of spaghetti sauce. However unfortunately I still don't recommend it.

Even if you get a seal on your jars, you are at risk of botulism. You must use a pressure canner if you want to be sure of safety.

Sealing does not indicate that botulism is not present.

Botulism is a type of food poisoning that can be very serious. You can not see or smell it in your food.

Botulism spores are harmless on fresh foods. When certain conditions exist, the spores will multiply and produce a toxin. It is this toxin that causes the type of food poisoning, botulism.

A pressure canner obtains the high level of heat necessary to kill botulism spores before they produce the deadly toxin. Oven processing will not do this.

Here is a link to a page where I discuss Botulism.

• Oven temperatures are not reliable enough.
• The dry heat may not penetrate the food in the jars.
• There is a risk that your jars may break in the oven.
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Pressure canning is the only method I would recommend for processing your spaghetti sauce, especially if you have added meat.

Directions for canning spaghetti sauce with meat.

Since you have already made the sauce and you don't have a pressure canner, why don't you freeze it instead?

Simply put in freezer containers, and pop them in the freezer. Freezer bags work well too. They are easy to stack in the freezer taking less space.

I hope this helps.

Sharon
SimplyCanning.com