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1

Athanasius is correct that any comment you'll get here is anecdotal at best - so here's my anecdote. We do exactly this regularly (we make a batch of Marinara, put it in a mason/bell jar with a standard canning lid directly from the stove, let cool, then put in the refrigerator or freezer). We don't get much more than a week, maybe 2 at most, before mold ...


11

Anyone here who gives you an estimate beyond what a typical (non-canned) refrigerated sauce would last is just going to be speculating. The thing about canning recipes from reputable sources is that they are tested scientifically. They often run hundreds of trials with testers for a particular recipe, then test each for bacterial growth, etc., before ...


24

As you state, you have not followed any canning procedures, so you don't get any more storage time than the standard recommendation. Glass vs plastic doesn't matter. So, I would just recommend freezing. Tomatoes, and tomato based sauces for that matter, freeze nicely. If you use freezer, zip-style bags, you can freeze them flat. They will then thaw ...


4

It sounds like (benign, tasty) lactic acid bacteria fermentation, possibly along with leuconostoc or something. But without the appropriate levels of salt, it's also possible that less friendly microorganisms are also growing. As a rule, canned food with unexpected microbial activity -- regardless of process -- should always be discarded. Even if it's not ...


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