risk of botulism from frozen tomato sauce - Ask Extension
Folks - I have a jar of tomato sauce that I made last year. The sauce was cooked to reduce it and ladled into clean jars using a clean spoon; none of ...
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risk of botulism from frozen tomato sauce #473557
Asked July 26, 2018, 12:40 PM EDT
Folks - I have a jar of tomato sauce that I made last year. The sauce was cooked to reduce it and ladled into clean jars using a clean spoon; none of the packing used sterile equipment. I covered it with fresh olive oil to prevent its oxidation or freezer burn. It has never been unfrozen in the meantime. Is there a risk of botulism from it? I see an occasional very small bubble...perhaps from ladling it into the jar.
Thanks as always,
Jim
Howard County Maryland
Expert Response
Hi Jim,
Hopefully this link and article from Missouri will help you determine your frozen tomato situation: https://extension2.missouri.edu/gh1501
"Freezing does not destroy Clostridium botulinum, the spoilage organism that causes the greatest problem in canning low-acid foods, such as vegetables and animal products. However, Clostridium botulinum will not grow and produce toxin (poison) at correct freezer temperatures (0 degrees F or below). Therefore, freezing is a safe and easy alternative to pressure canning low-acid foods."
Please read the full article. The bubbles you mention seem to be a product of the ladling. There seems to be a low change of toxin being produced under the conditions you described here, but please thaw and cook your sauce as the article describes.
If you have other questions please feel free to email me at <personal data hidden>
Hopefully this link and article from Missouri will help you determine your frozen tomato situation: https://extension2.missouri.edu/gh1501
"Freezing does not destroy Clostridium botulinum, the spoilage organism that causes the greatest problem in canning low-acid foods, such as vegetables and animal products. However, Clostridium botulinum will not grow and produce toxin (poison) at correct freezer temperatures (0 degrees F or below). Therefore, freezing is a safe and easy alternative to pressure canning low-acid foods."
Please read the full article. The bubbles you mention seem to be a product of the ladling. There seems to be a low change of toxin being produced under the conditions you described here, but please thaw and cook your sauce as the article describes.
If you have other questions please feel free to email me at <personal data hidden>
