There’s no set limit, not in days. Weeks, yeah. Generally, you’ll start noticing it tastes off after about five to ten days. It won’t necessarily be spoiled, but once opened, everything starts losing freshness fast, relatively. Safely wise, a week is what most people say is the cautious limit. But the truth is that if your fridge is stable, the jar didn’t have anything dipped into it, and it isn’t being opened frequently, it could potentially last a month or more without being dangerous to health.
However, it could also grow shit overnight that would make your toilet very unhappy.
So there’s a good bit of sense in not risking going past a week.
The nose is a decent enough detector for most things, but in this case, the bacteria that are problematic can grow well before anything that will smell bad. Botulism ain’t stank, and that’s the one you have to worry about the most. Mind you, the risk is low. A lot of sauces are acidic enough that botulism isn’t going to grow well. I’d even say most. The other two risks are usually going to be less likely, because they have to get in by cross contamination of some kind, where botulinum can come in over the air (not likely, just possible).
Me? I’d chuck it out after a week unless I had a specific plan to use it soon after. I hate wasting food, but the truth is that pizza sauce is cheap and common. Nobody is losing out if a half a jar gets trashed. But that’s me, I don’t make pizza often. If you’re using it regularly, and only pouring out into a bowl or onto dough without dipping things in, you’ll use it up before it could hurt you, even if it’s a few weeks.
No bullshit, commercial canning is very good at killing nasties off. It’s only when we stick things into the container that risks start climbing to “oh shit” territory in a fridge.
There’s no set limit, not in days. Weeks, yeah. Generally, you’ll start noticing it tastes off after about five to ten days. It won’t necessarily be spoiled, but once opened, everything starts losing freshness fast, relatively. Safely wise, a week is what most people say is the cautious limit. But the truth is that if your fridge is stable, the jar didn’t have anything dipped into it, and it isn’t being opened frequently, it could potentially last a month or more without being dangerous to health.
However, it could also grow shit overnight that would make your toilet very unhappy.
So there’s a good bit of sense in not risking going past a week.
The nose is a decent enough detector for most things, but in this case, the bacteria that are problematic can grow well before anything that will smell bad. Botulism ain’t stank, and that’s the one you have to worry about the most. Mind you, the risk is low. A lot of sauces are acidic enough that botulism isn’t going to grow well. I’d even say most. The other two risks are usually going to be less likely, because they have to get in by cross contamination of some kind, where botulinum can come in over the air (not likely, just possible).
Me? I’d chuck it out after a week unless I had a specific plan to use it soon after. I hate wasting food, but the truth is that pizza sauce is cheap and common. Nobody is losing out if a half a jar gets trashed. But that’s me, I don’t make pizza often. If you’re using it regularly, and only pouring out into a bowl or onto dough without dipping things in, you’ll use it up before it could hurt you, even if it’s a few weeks.
No bullshit, commercial canning is very good at killing nasties off. It’s only when we stick things into the container that risks start climbing to “oh shit” territory in a fridge.