Canned Spaghetti Sauce
I recently bought a pressure caner, hoping to can my famous spaghetti sauce. I used wide mouth jars with your standard lids. I cook my sauce in a steel pot and have never experienced the metallic taste. I opened a jar of the sauce this evening only to find out that it has a real metallic taste that absolutely ruined the sauce. Is there anyone who knows why I would get the metallic taste? I am very new to canning, but i don't remember any of my Grampa's canned stuff having that metallic flavor. Even bettter yet how do i fix it for next time? I want to make pickled asparagus and pickled beets, but am afraid to try it now.
Are the lids metal or do they have a coating on the bottom of the lid? I've never canned myself, but I remember my mom's lids always had a white coating, so the contents never actually touched metal as she was using glass jars as well. I hope you have better luck in the future! I finally found a great spaghetti sauce recipe myself and would love to can it eventually!
I only ever had that problem when I made the sauce in a CI pot once. Use a stainless steel pot to cook the sauce & you should be fine when you can it.
Other than that - I use all stainless or anodized aluminum pots & I've never had anything with a metallic or other bas flavor.