Pressure Canning Pasta Meals
Peter
I finally bought a pressure canner after years of putting it off.....always
had something else higher on the priority list.
I would like to put up safely put up meals such as spaghetti and meatballs
and mac & cheese in the pantry. As I am new at this, I would really like to
learn it.
I would appreciate any input.
Thanks,
Peter
zxcvbob
Congratulations! Now here's the bad news: you really can't put up pasta
dishes. The processing time is so long the noodles turn to mush. Even if
you don't care if they are mushy, nobody will give you a processing time
because they don't know how thick your sauce will be -- kind of like pureed
pumpkin, which does not have a safe processing time because it is too thick
and dense.
There are some things the commercial canners can do that we just can't.
But you can put up the sauce and cook the noodles when you are ready to
serve it. It will take up less storage space that way too. Or you can
freeze pasta dishes.
Best regards,
Bob
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Marilyn©
"Peter" <pcam...@adelphia.net> wrote in message
news:JXNda.1664$He.1...@news1.news.adelphia.net...
Hi Peter, and welcome to the wonderful world of pressure canning.
Pasta is not a good thing to pressure can on your own, it will turn to absolute mush due
to the heat and length of time needed to can the sauce it's contained in. If you want to
make spaghetti sauce with meatballs (and it would be better just to have the meat loose in
the sauce, not as balls), you can pressure can that and then just cook up the pasta to go
with it when you get ready serve it.
Here's a good recipe to try with your new pressure canner:
http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce_meat.html
Now, I also have in the past made my own spaghetti sauce with my own recipe and canned it
using similar directions, but until you've had some experience with the pressure canner,
it's best to follow established recipes.
As to the mac and cheese...I think cheese sauce would probably turn out weird if you
canned it and I've never seen a recipe for canning cheese sauce. We always have to
remember that commercial canneries have different processes than just our simple pressure
canners and can do things that we cannot do safely at home.
vickyshaw
toothbrush!
zxcvbob wrote:
> Peter wrote:
> >
> > Hi:
> > I finally bought a pressure canner after years of putting it off.....always
> > had something else higher on the priority list.
> > I would like to put up safely put up meals such as spaghetti and meatballs
> > and mac & cheese in the pantry. As I am new at this, I would really like to
> > learn it. > I would appreciate any input.
> > Thanks, > Peter
>
> Congratulations! Now here's the bad news: you really can't put up pasta
> dishes. The processing time is so long the noodles turn to mush. Even if
> you don't care if they are mushy, nobody will give you a processing time
> because they don't know how thick your sauce will be -- kind of like pureed
> pumpkin, which does not have a safe processing time because it is too thick
> and dense.
>
> There are some things the commercial canners can do that we just can't.
> But you can put up the sauce and cook the noodles when you are ready to
> serve it. It will take up less storage space that way too. Or you can
> freeze pasta dishes.
>
> Best regards,
> Bob
>
> --
> Have a Windows® computer that is powered on for hours at a time? Join the
> search for a cure for cancer: http://grid.org/projects/cancer/
--
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Craig Watts
Hi Peter,
Welcome to canning. Spill your guts here and not the contents of the
jars and you will get some great information.
I did a search on groups.google.com and came up with this very
interesting rebutal. There is some very good information at the link:
zxcvbob
>
> Hi Peter,
>
> Welcome to canning. Spill your guts here and not the contents of the
> jars and you will get some great information.
>
> I did a search on groups.google.com and came up with this very
> interesting rebutal. There is some very good information at the link:
>
> http://shorterlink.com/?JGAKLI
Ick. I'm not sure why you had to dig that up.
Peter,
When you read the message that Craig has linked to, click on the "View
Complete Thread" link in the upper right and read the whole thing rather
than just Eric's ravings without any context.
Best regards,
Bob
--
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Melba's Jammin'
cwattsYAD...@alttechcorp.com (Craig Watts) wrote:
Rebuttal to what, Craig?
--
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<www.jamlady.eboard.com> -
The Continuing Story of Sam updated 3/11/03
Bob Pastorio
Think so? It's Eric being Eric.
Your post is puzzling and irrelevant. Why did you post it?
Pastorio
Craig Watts
>> interesting rebutal. There is some very good information at the link:
>>
>> http://shorterlink.com/?JGAKLI
>
>Think so? It's Eric being Eric.
>
>Your post is puzzling and irrelevant. Why did you post it?
>
>Pastorio
Sorry to be so miss informing. This guy was rebuting Vicki's
"knowledge" of canning. She was including the heating up of the canner
as processing time. The gentelman who rebuted her seemed to have a
firm knowledge of canning. He commented correctly on the heat times as
well as the cool down process. And he was knowledgable in the filling
of the jars. Sorry to "steam" anyone.
Marilyn©
So your purpose here was to discredit Vicki Shaw? That's the way I'm reading this. As
Bob said, what you posted was irrelevant. Others of us, myself included, said that the
poster who asked about canning pasta meals should not do it because the pasta would turn
to mush and that we cannot duplicate the processes that commercial canners use when
canning things like Spagettios or macaroni and cheese. Nothing was mentioned by Vicki or
anyone else about the actual processing times of anything, whether it included heating and
cooling.
Most of us who've been reading r.f.p for a long time have our own opinions about Eric and
his method of sharing his knowledge. I think I've said this before, but canning is NOT
rocket science and you don't need a degree in some scientific field to be able to do it
properly. You don't have to know every last scientiic detail of how pressure canning
works. What you do need to do is follow directions and have a basic understanding of the
process so that you don't veer off the accepted, safe and tested path when canning various
products.
Bob Pastorio
Like I said. Your post was irrelevant. Neither Vicky nor anyone else
proposed "miss informing" anyone so nothing needed "rebuting." In fact,
everyone spoke against canning pasta at all.
The "gentelman" has a good knowledge of canning and a bad attitude about
almost everything. It would behoove you to hang out here and watch
before jumping in like this. You're trying to show the history of the
group to the people who wrote it.
Turn on your spellchecker.
Pastorio
vickyshaw
misunderstood BALLOON. I said that even though you don't count it what it
takes to heat up and cool down has a lot to do with the processing time. So
even if you do use the correct sayy 100 minutes the processing could be still
dangerous if you use a small pressure cooker instead of a 7 qt or larger
canner. Because a 4 qt pressure canner heats up and cools down faster. I did
not include the heating and cooling as part of the 100 minutes Processing. It
took a bit but he finally caught on. He really isn't a bad person just a
real stickler for complicated details such as specific barometric pressures
and all that jazz. Which actually can be more confusing.
Bob Pastorio wrote:
--
Peter
Looks like I will be doing meat sauce soon. Thanks for all your help. I am
letting the stuff I have canned sit for a couple of weeks to "test" my work.