I would keep the spaghetti sauce in the fridge to be safe. Should be
fine (unopened) for months that way.

Bob

--
Bunny McElwee wrote:
> Thank you to all who replied with very helpful information on my canning
> endeavor! I don't post much in this group, even though I've been reading it
> for years, but when I do, you guys always provide the best information. So,
> it looks like my salsa is good (in more ways than one I must say!) and
> should be shelf stable. It's not a huge batch, but it will last me a few
> months anyway. The spaghetti sauce looks like it could be a little more
> complicated than the recipes led me to believe. However, I just went back
> and looked at my notes and found that just before pouring in the boiling
> sauce into the jars, I added 1/2 tbsp of lemon juice (these were pint jars).
> As I stated before, I had looked at a ton of recipes on the internet and
> even in my ball canning book and kind of took the recipe in my own
> direction, while altering the taste to our liking as it cooked. There were
> quite a few recipes out there that made mention of adding the lemon juice to
> the jar just before pouring in the hot sauce and then BWB. So, with this new
> addition of the lemon juice, am I any safer with what I did? Should I keep
> this in the fridge? It only made 5 pints, so it's not like I'm going to be
> keeping it for a year, it'll likely last 2 months around here, at most. Any
> thoughts on this addition to the recipe?
>
>
>
> "Bunny McElwee" > wrote in message
> eb.com...
>
>> 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!
>>
>>
>
>
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