How long can you store fresh tomato sauce in a mason jar

[clifish]

I made tx smoker fresh tomato sauce recipe over the weekend with another round of eggplant napoleon and it was great. Got me to thinking how long it would stay safe and fresh in the fridge if after cooking it for a couple hours and vacuum packing in some mason jars? Are there any guidelines for this? Anything to add that would make it last longer without compromising the taste?

 

[SmokinEdge]

Not sure how long you want to keep the sauce, but without an acid (citric) it won’t last as long. Not sure of the ingredients in the sauce, but why not just freeze it if you are concerned about it. Otherwise to extend shelf life, some form of vitamin C needs to be added, lemon juice or similar. You may be able to add sodium erythorbate as well. This is the sodium of citric acid. Won’t change flavor and will extend shelf life a little bit, but freezing I’m thinking is the best bet.

 

[clifish]

True, that makes sense...thx

 

[DougE]

I'm with edge, freeze it. Make a big batch and freeze in portions you will use up once defrosted.

 

[1MoreFord]

If by cooking and vacuum packing you're meaning hot pack canning they will last for months or years w/o refrigeration in a pantry. It's best to pressure can them but hot pack canning has been used longer than pressure canning and it still works.

BTW, tomato should have enough acid in them to last a couple of weeks in the fridge.

 

[indaswamp]

Yep, SE nailed it. I use 1 tsp. citric acid per quart when I can tomato sauce.

In the fridge, one week tops....

 

[DougE]

It's best to pressure can them but hot pack canning has been used longer than pressure canning and it still works.

I water bath can tomatoes/tomato sauce, but add citric acid because many modern tomato varieties are lower in acid than the old heirloom varieties.