I would think it would have been tested or it wouldnt be printed.

That isn't a safe assumption. There are many things in print and on the web that are patently unsafe. ;) This is a cooking recipe not a canning recipe.

Like this recipe. It uses 3 cups of olive oil. There is no way that can be safely canned. Oil use in home canned goods is severely restricted. It is only allowed in a very few tested recipes and in very small amounts of less than 1 T. Oil insulates botulism spores and prevents the heat from killing them. It creates an environment where they can thrive.

This recipe also includes lots of low-acid ingredients and not enough acid.

It cannot be canned, sorry. Frozen, yes.

Dave

Very dangerous to can due to all that added olive oil. Not only can it become rancid, but also harbour the botulism spore. It does need acid, and 6 cups of wine is a bit much as far as flavor, as it may overpower the taste. Love all that garlic, but it has to be finely chopped due to the lower than normal acid level of the sauce. I wouldn't add basil stems as they are tough and woody. Whole basil leaves with the short attached stems are OK though. Being an 'heirloom' recipe doesn't qualify this sauce as being safe under the current home canning requirements. Even though some of the ingredients are baked, boiled, and such they can still have toxins that can encourage possible botulism or other nasty things to flourish. Lots of home canned recipes today are dating back a hunded years or more, but still have many risks in some cases. This one is obviously a dangerous one to try can home can, even if done in a pressure canner.

Thank you. I was thinking the same thing. Its a shame that a farming magazine would post such unsafe things.
Thanks again
Kim

Not everyone is aware of some risks from home canning recipes. This oen could have been written many years ago and after all this time its assumed that no one has ever goten ill or died from it. As mentioned, years ago, even home vinegar was high in acidity and for some reason it was lowered to a barely acidic 5%. Olive oil is commercialy bottled using nitrogen as is mayonaise. They airate it and its what helps to kill off some bad things. We as home canners don't usually have access to equipment that is used in the commercial canning industry. I recall recently that a powered sesoning mix was a favorite of some people for making home made spagetti sauces. Spatini was the brand. Its been so popular for some that they tried to discontinue it only to find that people wanted it again. Apparently it is now made by the Knorr company. In most resurants, I never see that much oil or fat in any sauces. I remember as a kid, an italian lady would cook down a big pork shoulder and add all the fat to a tomato sauce. Needless to say it was never canned at home, but had several inches of fat flopating on top of the tomatoes. It required a lot of stirring for serving. Suggest that you look into some fo te current home canning books, especially the Ball Blue Book. Many others are newer too, but you still need to think about what is safe to can and wnat might raise a doubt. If it doubt even a little, don't can it, is my motto. Eggs, dairy, cheese, fats, and some very dense foods and a few other things are not advisable to home can. I am still amazed at how the commercially prioduced 'shelf stable' products are made. They are obvioulsy not exposed to high heat, but instead must be bombarded with radiation of some kind to kill off any organisms. Maybe some day that process would be a reality for some home canners, but not now.

Time for another Letter to the Editor marathon. ;)

Dave

Goodness, what are those people thinking ? That is a bottle of botulism waiting to happen. Even done in a boiling water bath.
I read today that the President has appointed new people to head the FDA. He is concerned about the recent food borne illnesses from things like spinach, tomatoes, peppers, and peanuts. I agree when he says that there are really old, outdated methods being used in food safety.

You need to stick with recipes that have been USDA tested for safety. Just because someone put it in a book or online sure doesn't make it safe to follow.
The Ball Blue book and the So Easy to Preserve from Univ. of Georgia are the best bets for safe recipes and methods.

Along these lines, why would you add olive oil prior to canning? I always can sauce without it and add a tablespoon when I use it. I figure why risk it and I don't notice a taste difference. My sauce is tomatoes, garlic (not as much as that recipe), herbs, and spices. When I go to use it I add a small amount of olive oil, fried onions, fried peppers, olives, and parm.
Rick