Bunny McElwee wrote:
> I just recently canned my first batch of homemade Salsa and Spaghetti
> Sauce. I was wondering, how long can i keep these items and should they be
> kept on the shelf or would I prolong the life of them if I keep them
> refrigerated? The recipe I used for the salsa was from Taste of Home
> http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
> stated in the recipe.
>
> The Spaghetti Sauce was kind of a combination of many recipes cooked for
> 3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
> are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
> Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
> leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
> few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
> (about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
> cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
> I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
> makes a difference. I cooked it all down, simmered for 3 hours then BWB for
> 40 and let sit on the counter overnight.
>
> All jars from both items are sealed. This is my first time canning
> something not veggie or jelly related so I am just wondering what to expect
> from these jars and how much I can make to keep until the next time I can
> make some. Thanks in advance to all of you!
>

I'm eating salsa that I canned 2 years ago, from a USDA recipe that is
similar to yours. I just store them on a shelf in the basement. No
refrigeration needed until they are opened.

That spaghetti sauce recipe might not be safe for canning, or may need
to be processed in a pressure canner. You need to find a tested recipe
from an authoritative source, like your county extension office or the
Ball Blue Book.

Bob