Quick Canning Question
So after reviewing a few resources I'm realizing that I am *not* going to be able to can my sausage-infused tomato sauce as Christmas gifts. Damn you bacteria!
But I still need to ship to my friend in another state. If he shipped it to me, and it started frozen, and it thawed along the way, and I cooked it soon after receiving I wouldn't have a problem in the world eating it. I think he'd feel the same.
But would I be gaining a small margin of safety by canning it instead of freezing it and telling him to eat it within 7 days of receipt? Would frozen-then-thawed be more or less perishable than canned-then-shipped given an identical time-before-cooking?
The answer to your question is simple. Frozen then thawed is much more perishable than canned then shipped. there's really no comparison. The danger zone for food is essentially 135 degrees down to 41 degrees. If your sauce contains the right ingredients and sits for 6 hours in the danger zone there are toxins that the bacteria produce that will not be removed with heating. You can kill bacteria with heat but you cant remove the toxins. They may not kill you but you could be sickened.