After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
Here are some points to look at:
- Was the air seal broken prior to use?
- What is the printed shelf-life (or best-by date) in comparison to the date of use?
- Are there any detectable (organoleptic) signs of spoilage?
- Has the product been stored accordingly as instructed on the label?
Pasta sauce is typically high-acidity, which makes it less prone to spoilage, especially when still within shelf-life / BBD. This doesn't rule spoilage out completely, and as others have pointed out, more details would definitely help make a more accurate determination. Strictly speaking, most food packaging do not have zero air permeability, so it wouldn't be unusual to see change in water activity. If this were for a commercial/industrial application, you could always send it out for lab sampling (or do so in-house), but i'm presuming that isn't likely the case here?